Name: Bouillabaisse (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 2 h
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs Fish bones and heads (from white fish like snapper or rockfish), rinsed; 2 tbsp Olive oil; 1 Onion-quartered; 1 Fennel bulb-quartered; 2 Carrots-roughly chopped; 2 ribs Celery-roughly chopped; 4 cloves Garlic-smashed; 1 cup Dry white wine; 10 cups Water; 1 tbsp Peppercorns; 2 bay leaves Bay leaves; 3 tbsp Olive oil; 1 large Onion-thinly sliced; 2 Leeks-white and light green parts only, washed and thinly sliced; 5 cloves Garlic-minced; 1 Fennel bulb-thinly sliced; 1 (28 ounce) can Whole peeled tomatoes, crushed by hand; 1 cup Dry white wine; 4 cups Reserved fish stock; 2 tsp Dried thyme; Large pinch Saffron threads; 1 strip Orange zest; 1 bay leaf Bay leaf; Pinch Smoked paprika; Salt-to taste Salt-to taste; Freshly ground black pepper-to taste Freshly ground black pepper-to taste; 8 oz Lobster tail or langoustine-cut into chunks; 8 oz Sea bass fillets-skin on, cut into 2-inch pieces; 8 oz Monkfish fillets-cut into 2-inch pieces; 8 oz Large sea scallops-cleaned

Recipe tier

1 lbs Fish bones and heads
1 tbsp Olive oil
½ whole Onion
½ whole Fennel bulb
1 whole Carrots
1 ribs Celery
2 cloves Garlic
½ cup Dry white wine
5.0 cups Water
½ tbsp Peppercorns
1 whole Bay leaves
1½ tbsp Olive oil
½ large Onion
1 whole Leeks
2.5 cloves Garlic
½ whole Fennel bulb
14 ounce_can Whole peeled tomatoes
½ cup Dry white wine
2 cups Reserved fish stock
1 tsp Dried thyme
½ large_pinch Saffron threads
½ strip Orange zest
½ whole Bay leaf
½ pinch Smoked paprika
to_taste Salt
to_taste Freshly ground black pepper
4.0 oz Lobster tail or langoustine
4.0 oz Sea bass fillets
4.0 oz Monkfish fillets
4.0 oz Large sea scallops
4.0 oz Jumbo shrimp
½ lb Mussels
½ lb Littleneck clams
½ whole Egg yolk
½ tsp Dijon mustard
0.5 clove Garlic
½ pinch Saffron threads
¼ cup Neutral oil
½ tbsp Lemon juice
garnish Fresh fennel fronds
garnish Edible flowers
side Toasted artisanal baguette slices

Equipment

Large, heavy-bottomed pot or Dutch oven
Baking sheet
Large pot (for stock)
Fine-mesh sieve
Heatproof bowl (for aioli)
Whisk
Measuring cups and spoons
Ladle
Knife
Cutting board

Instructions

🎙️ Cook with voice coach

1. Prepare the Fish Stock: Preheat oven to 400°F (200°C). On a baking sheet, combine 2 lbs fish bones/heads, 2 tbsp olive oil, 1 quartered onion, 1 quartered fennel bulb, 2 roughly chopped carrots, 2 roughly chopped celery ribs, and 4 smashed garlic cloves. Roast for 20-25 minutes until lightly browned.
2. Transfer roasted ingredients to a large pot. Deglaze the baking sheet with 1 cup dry white wine, scraping up browned bits, and add to the pot. Add 10 cups water, 1 tbsp peppercorns, and 2 bay leaves. Bring to a boil, then reduce heat and simmer gently for 45 minutes. Strain through a fine-mesh sieve, pressing solids. Discard solids. Cool and skim fat. Reserve 4 cups.
3. Make the Saffron Aioli: In a heatproof bowl, whisk 1 egg yolk, 1 tsp Dijon mustard, 1 minced garlic clove, and a pinch of saffron threads (steeped in 1 tbsp warm water). Gradually drizzle in 1/2 cup neutral oil while whisking continuously until a thick, emulsified aioli forms. Stir in 1 tbsp lemon juice and season with salt. Refrigerate.
4. Build the Broth Base: Heat 3 tbsp olive oil in a large, heavy-bottomed pot over medium heat. Add 1 thinly sliced large onion, 2 thinly sliced leeks, 1 thinly sliced fennel bulb, and 5 minced garlic cloves. Cook, stirring, until very softened and translucent (12-15 minutes). Do not brown.
5. Stir in 1 (28 ounce) can crushed whole peeled tomatoes and cook for 5 minutes.
6. Deglaze with 1 cup dry white wine, reducing by half.
7. Pour in the 4 cups reserved fish stock. Add 2 tsp dried thyme, a large pinch of saffron threads, 1 orange zest strip, 1 bay leaf, and a pinch of smoked paprika. Bring to a gentle simmer.
8. Season with salt and freshly ground black pepper. Reduce heat to low, cover, and simmer for at least 45 minutes. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Return strained broth to stove and bring back to a gentle simmer.
9. Cook the Seafood: Add 8 oz monkfish fillets and 8 oz sea bass fillets (2-inch pieces) to the simmering broth. Cook for 4-5 minutes.
10. Add 8 oz lobster tail/langoustine (chunks), 8 oz large sea scallops, and 8 oz jumbo shrimp. Cook for another 3-4 minutes, until fish is cooked, scallops opaque, and shrimp pink.
11. Add 1 lb mussels and 1 lb littleneck clams. Cover and cook for 5-7 minutes, until shellfish open. Discard unopened shellfish.
12. Remove and discard the bay leaf and orange zest strip.
13. Assemble and Serve: Ladle bouillabaisse into wide, shallow bowls with a luxurious assortment of seafood. Garnish with fresh fennel fronds and optional edible flowers.
14. Serve immediately with toasted artisanal baguette slices and a generous dollop of saffron aioli.