Make This French Seafood Stew called Bouillabaisse. It is a fisherman stew similar to a the Italian Cioppino.
There are slight differences between the two however they share more in common in the ingredients for a Bouillabaisse than not.
Bouillabaisse ingredients can vary, some have carrots or onions or fennel or fennel seeds. The trick is to look for the freshest local fish you can find or buy IQF Frozen fish and not to be afraid to improvise with vegetables that you have on hand.
That is what I have done here and the soup is wonderful.
There are very little differences between a cioppino from Italy and bouillabaisse from France. Cioppino is tomato-based broth where bouillabaisse has saffron to it’s fish stock with chopped tomatoes added in.
In this fisherman’s stew I used mussels, halibut and langoustines with sauteed fennel onion and garlic. Feel free to make this bouillabaisse your own. The main thing is to have the best fish you can get your hands on and making a flavorful stock.
If you wonder what mussels taste like they have undertones of mushrooms. So if you like mushrooms you should give these a try.
I hope you like this French Fish Soup video.
I hope you enjoy this recipe and if you try it please tag me so I can see it here- @theothersideofthestove
Thank You,
Chef Alexis Hernandez
Pot Used In This Video.
1. Staub Cast Iron Pot –
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Easy Bouillabaisse
2 lb of Mussels
2 Lb of firm fleshed fillets of fish like halibut or Salmon then cut them into 2 inch chunks.
1 Lb of Raw peeled and cleaned shrimp ( you can use pre cooked just add them when you serve it.)
2 14oz Cans of petite diced tomatoes
8 oz of clam juice
40-50 oz of Vegetable broth
1 fennel bulb chopped
4 onions chopped
8 garlic cloves chopped
20 garlic cloves for Garlic Mayo
1 teaspoon of red pepper flakes
Olive oil for cooking
4 oz of Pernod or White Wine (optional)
Handful of chives or scallions Chopped for a garnish.
12 loaf of crusty bread cut into 1/2 in slices
2 Cups of Mayo
Saffron about 2 pinches ( I did not add this in the video because I could not find it however if you have it use it.)
Sauté vegetables over medium high heat with a little oil until they get some color on them about 5-8 minutes. Add the garlic and then add the canned tomatoes and cook for an additional 3-5 minutes.
Then deglaze the pan with Pernod, white wine or some vegetable stock.
Add the rest of the stock and bring to a boil then simmer for 15-20 minutes.
Watch the video for tips on when to add the fish and the mussels.
Correct the seasoning with salt and pepper to your taste.
For the Bread- Set oven to 300 and place bread on a sheet pan and paint the bread slices with olive oil. ( If you make the Garlic confit first use that oil on the bread, it will taste amazing.)
Toast the bread for 5-8 minutes or until they are toasted.
For the Garlic Mayonnaise place 20 garlic cloves in a pan and fill the pan until the garlic is covered. Put on low heat and cook for 5-8 minutes or until the garlic is soft.
Add two cups of mayonnaise into a bowl with the confit of garlic and mash together.
Spread on top of toasted bread.
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