Bouillabaisse

Name: Bouillabaisse
Yield: Serves 6
Ingredients: 6 pounds assorted fresh whole fish, such as porgy, red snapper, branzino, pompano, striped bass, cod, or monkfish, cleaned and skinned (see note); 1/4 cup pernod, plus more for seasoning (optional); Coarse salt and freshly ground pepper; 2 leeks, white and pale green parts, cut into 1-inch half-moons (about 2 cups) and washed well (page 32); 1 celery stalk, coarsely chopped (about 1/2 cup); 1 medium fennel bulb, trimmed, cored, and coarsely chopped; 1/2 medium orange, zested with a peeler (page 34); 1 can (28 ounces) whole peeled tomatoes, drained and coarsely chopped (or 2 cups chopped peeled fresh tomatoes; see pages 381–382); 1 cup dry white wine; 1 dried bay leaf; 10 cups water; 1 baguette, 3 slices (1/2 inch thick) cut off and crusts removed, cut into 1/2-inch cubes for the rouille, the rest sliced into 1/4-inch-thick rounds for the croutons; 3 to 5 garlic cloves (depending on taste preference), peeled; Pinch of saffron; 1/4 teaspoon cayenne pepper; 1 1/4 teaspoons coarse salt; 1 large egg yolk; 1 cup extra-virgin olive oil, plus more for brushing on croutons; 1/2 to 3/4 teaspoon saffron; 1 pound fingerling potatoes, large ones sliced in half lengthwise

January 26, 2012

Although it may seem like a complicated restaurant dish, bouillabaisse has simple origins in the French seaport city of Marseille, where there is an abundance of freshly caught seafood (and an aversion to waste). Julia Child defined it as a “fisherman’s soup, made from the day’s catch,” or from its leftovers. What it actually consists of depends on whom you ask. A pot will typically have at least four types of fish (some insist on no fewer than seven) and a roster of regional ingredients, notably fennel, garlic, saffron, tomatoes, orange zest, and olive oil. Purists would insist on using fish only from the local (Marseille) waters and absolutely no shellfish, while others take a more liberal approach, improvising here and there but basically sticking to the same formula. Most everyone agrees on the required accompaniments: rouille and croutons made from a crusty baguette. The process for making the stock, which is similar to a classic fish fumet (page 55) but with Mediterranean flavors, takes little time; since it gives the finished dish its rich flavor, don’t skimp on this step. Rouille is a variation of mayonnaise (page 95), with spices, garlic, and fish stock for added flavors as well as bread for a rustic texture. It has a tawny color from the addition of saffron (hence its name, which means “rust” in French).

Recipe notes