Ingredients
- 1 red pepper
- roasted and peeled
- 2 cloves garlic
- 1 slice white bread
- crusts removed
- torn into pieces
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 garlic cloves
- peeled and smashed
- 1 bay leaf
- 8 black peppercorns
- 2 sprigs fresh thyme
- 1 pound fish bones
- rinsed well in cold water
- 1 cup white wine
- Pinch saffron
- 1 cup leeks
- halved and thinly sliced
- 3 cups peeled
- seeded
- and chopped tomatoes
- 1 orange
- zested and juiced
- 1 cup julienned fennel
- 2 tablespoons chopped garlic
- 2 tablespoons finely chopped parsley leaves
- 1 teaspoon salt
- plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- plus more for seasoning
- 1 large lobster
- 2 pounds assorted small whole fresh fish from the Mediterranean such as whiting
- squid
- sea bass
- scorpion fish
- eel
- angler fish
- cleaned and sc
Instructions
- For the Rouille: Combine all the ingredients in a food processor, except for the oil.
- Puree until smooth.
- With the machine running, slowly add the olive oil.
- Adjust the seasonings with salt and pepper, as needed.
- Set aside until ready to serve the bouillabaisse.
- (This will keep covered, in the refrigerator for up to 1 day.)
- For the Bouillabaisse: Heat the olive oil in a large stockpot over medium-high heat.
- Add the onions and celery.
- Season the vegetables lightly with salt and pepper.
- Saute for 3 minutes.
- Add the garlic and cook, stirring, for 1 minute.
- Add the bay leaves, peppercorns, and thyme.
- Add the fish bones, wine, and about 1 quart of water, or enough to cover the bones.
- Bring the liquid to a boil and reduce to a simmer.
- Cook for 30 minutes.
- Remove from the heat and strain through a fine-meshed strainer, discarding the bones and solids and reserving the stock.
- Return the stock to a large, wide shallow pan with a lid and bring to a simmer.
- Add the saffron, leeks, tomatoes, orange zest, orange juice, fennel, garlic, and parsley.
- Season the stock with 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Add the lobster and cook, covered, for 8 minutes.
- Add the fish, mussels, and clams and cook, covered, for 6 minutes.
- Add the shrimp and cook, covered, for an additional 2 to 4 minutes or until everything is cooked through and the shells have opened.
- Discard any shells that do not open.
- Adjust seasonings with salt and pepper, if needed.
- To assemble: Remove the seafood from the pan and place on a large platter.
- Pour the stock into a serving bowl.
- Serve the rouille and bread on the side of the bouillabaisse.
- For individual servings, arrange the seafood in shallow dishes.
- Ladle the stock over the seafood.
- Drizzle the rouille over the seafood and serve with the bread.
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