Bouillabaisse Style Fish Stew
By America's Test KitchenPublished on February 20, 2013
Time
3 hours, plus 4 hours marinating
Yield
Serves 8 to 10
Ingredients
Fish and Shellfish Marinade
8 ounces shell-on shrimp (small) (4¼5), peeled and shells reserved for fish stock8 ounces large sea scallops, side muscles removed and each scallop halved1 ½ pounds fish fillets, cut into 1- to 1 ½-inch cubes (see note or related tasting for suggestions)2 teaspoons sea salt or table salt¼ teaspoon red pepper flakes 3 cloves garlic, minced or pressed through garlic press½ teaspoon saffron threads⅓ cup shredded fresh basil leaves 4 tablespoons olive oil 3 tablespoons PernodFish Stock
1 bulb fennel, chopped medium (about 2 cups)1 large carrot, chopped medium (about 1 cup)2 medium onions, chopped medium (about 2 cups)4 tablespoons olive oil 3 garlic heads, outer papery skin removed, but heads intact1 bottle dry white wine (750ml) (preferably white Côtes de Provence)2 (28-ounce) cans diced tomatoes with juice2 large leeks (white and green parts included), split lengthwise, then chopped, washed thoroughly, and drained (about 4 cups)3 pounds fish frames, gills removed and discarded, frames rinsed and cut into 6-inch piecesreserved shrimp shells 1 bunch fresh parsley leaves, stems only5 sprigs fresh thyme 2 bay leaves 2 teaspoons whole black peppercorns 2 teaspoons sea salt or table saltorange zest from two oranges, removed in large strips with vegetable peeler½ teaspoon saffron threadsStew
2 pounds mussels, shells scrubbed and beards removedBefore You Begin
If you decide to make the fish stock ahead, it must be used within 2 days or frozen and defrosted. Use only the freshest fish. Monkfish, sea bass, and ocean perch or red snapper make up our favorite combination, but you can create your own according to the related tasting, "Choosing Seafood for Bouillabaisse". The chopped vegetables for the stock must be fairly small (no larger than 1 inch in diameter) and evenly cut. The rouille must be made the day you are planning to serve the bouillabaisse.
Instructions
- Combine all fish and shellfish marinade ingredients in large nonreactive bowl; toss well, cover flush with plastic wrap, and refrigerate 4 hours.
- Meanwhile, stir fennel, carrot, onions, and oil together in 8-quart heavy-bottomed stockpot or Dutch oven. Cover pot and set over medium-low heat; cook, stirring frequently, until vegetables are fragrant, about 15 minutes. Place garlic in large heavy-duty plastic bag and seal. Smash garlic with rolling pin or meat pounder until flattened. Add smashed garlic to vegetables and continue to cook, stirring frequently, until vegetables are dry and just beginning to stick, about 15 minutes more. (Take care not to let garlic burn.) Add wine and stir to scrape pot bottom, then add tomatoes and their juices, leeks, fish frames, shrimp shells, parsley stems, thyme, bay leaves, peppercorns, salt, and 4 cups water. Bring to simmer over medium-high heat, reduce heat to medium-low, and simmer, pressing down on fish bones occasionally with wooden spoon to submerge, until stock is rich and flavorful, about 1 hour.
- Strain stock through large fine-mesh strainer or chinois into large bowl or container (you should have about 9 cups); rinse and wipe out stockpot and return strained stock to pot. Bring stock to boil over high heat and simmer briskly until reduced to 8 cups, about 10 minutes. Off heat, add orange zest and saffron. Let stand 10 minutes to infuse flavors. Strain stock through mesh strainer and set aside.
- Return fish broth to clean 8-quart stockpot and bring to rolling boil over high heat. Stir in marinated fish and shellfish along with mussels, cover pot, and return to simmer; simmer for 7 minutes, stirring a few times to ensure even cooking. Remove pot from heat, cover, and let stand until fish is cooked through and mussels have opened, about 2 minutes. Season to taste with salt and pepper; ladle into bowls, and float one garlic-rubbed crouton topped with dollop of rouille in each bowl (see related recipes). Serve immediately.
Time
3 hours, plus 4 hours marinatingYield
Serves 8 to 10Ingredients
Fish and Shellfish Marinade
8 ounces shell-on shrimp (small) (4¼5), peeled and shells reserved for fish stock
8 ounces large sea scallops, side muscles removed and each scallop halved
1 ½ pounds fish fillets, cut into 1- to 1 ½-inch cubes (see note or related tasting for suggestions)
2 teaspoons sea salt or table salt
¼ teaspoon red pepper flakes
3 cloves garlic, minced or pressed through garlic press
½ teaspoon saffron threads
⅓ cup shredded fresh basil leaves
4 tablespoons olive oil
3 tablespoons Pernod
Fish Stock
1 bulb fennel, chopped medium (about 2 cups)
1 large carrot, chopped medium (about 1 cup)
2 medium onions, chopped medium (about 2 cups)
4 tablespoons olive oil
3 garlic heads, outer papery skin removed, but heads intact
1 bottle dry white wine (750ml) (preferably white Côtes de Provence)
2 (28-ounce) cans diced tomatoes with juice
2 large leeks (white and green parts included), split lengthwise, then chopped, washed thoroughly, and drained (about 4 cups)
3 pounds fish frames, gills removed and discarded, frames rinsed and cut into 6-inch pieces
reserved shrimp shells
1 bunch fresh parsley leaves, stems only
5 sprigs fresh thyme
2 bay leaves
2 teaspoons whole black peppercorns
2 teaspoons sea salt or table salt
orange zest from two oranges, removed in large strips with vegetable peeler
½ teaspoon saffron threads
Stew
2 pounds mussels, shells scrubbed and beards removed
Ingredients
Fish and Shellfish Marinade
8 ounces shell-on shrimp (small) (4¼5), peeled and shells reserved for fish stock
8 ounces large sea scallops, side muscles removed and each scallop halved
1 ½ pounds fish fillets, cut into 1- to 1 ½-inch cubes (see note or related tasting for suggestions)
2 teaspoons sea salt or table salt
¼ teaspoon red pepper flakes
3 cloves garlic, minced or pressed through garlic press
½ teaspoon saffron threads
⅓ cup shredded fresh basil leaves
4 tablespoons olive oil
3 tablespoons Pernod
Fish Stock
1 bulb fennel, chopped medium (about 2 cups)
1 large carrot, chopped medium (about 1 cup)
2 medium onions, chopped medium (about 2 cups)
4 tablespoons olive oil
3 garlic heads, outer papery skin removed, but heads intact
1 bottle dry white wine (750ml) (preferably white Côtes de Provence)
2 (28-ounce) cans diced tomatoes with juice
2 large leeks (white and green parts included), split lengthwise, then chopped, washed thoroughly, and drained (about 4 cups)
3 pounds fish frames, gills removed and discarded, frames rinsed and cut into 6-inch pieces
reserved shrimp shells
1 bunch fresh parsley leaves, stems only
5 sprigs fresh thyme
2 bay leaves
2 teaspoons whole black peppercorns
2 teaspoons sea salt or table salt
orange zest from two oranges, removed in large strips with vegetable peeler
½ teaspoon saffron threads
Stew
2 pounds mussels, shells scrubbed and beards removed
Ingredients
Fish and Shellfish Marinade
8 ounces shell-on shrimp (small) (4¼5), peeled and shells reserved for fish stock
8 ounces large sea scallops, side muscles removed and each scallop halved
1 ½ pounds fish fillets, cut into 1- to 1 ½-inch cubes (see note or related tasting for suggestions)
2 teaspoons sea salt or table salt
¼ teaspoon red pepper flakes
3 cloves garlic, minced or pressed through garlic press
½ teaspoon saffron threads
⅓ cup shredded fresh basil leaves
4 tablespoons olive oil
3 tablespoons Pernod
Fish Stock
1 bulb fennel, chopped medium (about 2 cups)
1 large carrot, chopped medium (about 1 cup)
2 medium onions, chopped medium (about 2 cups)
4 tablespoons olive oil
3 garlic heads, outer papery skin removed, but heads intact
1 bottle dry white wine (750ml) (preferably white Côtes de Provence)
2 (28-ounce) cans diced tomatoes with juice
2 large leeks (white and green parts included), split lengthwise, then chopped, washed thoroughly, and drained (about 4 cups)
3 pounds fish frames, gills removed and discarded, frames rinsed and cut into 6-inch pieces
reserved shrimp shells
1 bunch fresh parsley leaves, stems only
5 sprigs fresh thyme
2 bay leaves
2 teaspoons whole black peppercorns
2 teaspoons sea salt or table salt
orange zest from two oranges, removed in large strips with vegetable peeler
½ teaspoon saffron threads
Stew
2 pounds mussels, shells scrubbed and beards removed
Why This Recipe Works
For a bouillabaisse recipe that would make sense in the American kitchen—streamlined and economical—we simplified and improved homemade fish stock with fish frames from the fishmonger, chose appropriate and available seafood varieties, and topped it all off with a garlic-rubbed crouton and a nap of heady rouille.
Before You Begin
If you decide to make the fish stock ahead, it must be used within 2 days or frozen and defrosted. Use only the freshest fish. Monkfish, sea bass, and ocean perch or red snapper make up our favorite combination, but you can create your own according to the related tasting, "Choosing Seafood for Bouillabaisse". The chopped vegetables for the stock must be fairly small (no larger than 1 inch in diameter) and evenly cut. The rouille must be made the day you are planning to serve the bouillabaisse.
Instructions
- Combine all fish and shellfish marinade ingredients in large nonreactive bowl; toss well, cover flush with plastic wrap, and refrigerate 4 hours.
- Meanwhile, stir fennel, carrot, onions, and oil together in 8-quart heavy-bottomed stockpot or Dutch oven. Cover pot and set over medium-low heat; cook, stirring frequently, until vegetables are fragrant, about 15 minutes. Place garlic in large heavy-duty plastic bag and seal. Smash garlic with rolling pin or meat pounder until flattened. Add smashed garlic to vegetables and continue to cook, stirring frequently, until vegetables are dry and just beginning to stick, about 15 minutes more. (Take care not to let garlic burn.) Add wine and stir to scrape pot bottom, then add tomatoes and their juices, leeks, fish frames, shrimp shells, parsley stems, thyme, bay leaves, peppercorns, salt, and 4 cups water. Bring to simmer over medium-high heat, reduce heat to medium-low, and simmer, pressing down on fish bones occasionally with wooden spoon to submerge, until stock is rich and flavorful, about 1 hour.
- Strain stock through large fine-mesh strainer or chinois into large bowl or container (you should have about 9 cups); rinse and wipe out stockpot and return strained stock to pot. Bring stock to boil over high heat and simmer briskly until reduced to 8 cups, about 10 minutes. Off heat, add orange zest and saffron. Let stand 10 minutes to infuse flavors. Strain stock through mesh strainer and set aside.
- Return fish broth to clean 8-quart stockpot and bring to rolling boil over high heat. Stir in marinated fish and shellfish along with mussels, cover pot, and return to simmer; simmer for 7 minutes, stirring a few times to ensure even cooking. Remove pot from heat, cover, and let stand until fish is cooked through and mussels have opened, about 2 minutes. Season to taste with salt and pepper; ladle into bowls, and float one garlic-rubbed crouton topped with dollop of rouille in each bowl (see related recipes). Serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments