Bouillabaisse
Ingredients
Seafood Broth
- 1 tablespoon olive oil
- ½ onion, diced
- ¼ cup chopped ginger
- ¼ cup chopped garlic
- ½ stalk lemongrass, chopped
- 1 celery stalk, chopped
- ½ cup dry white wine
- Fish bones
- ½ teaspoon saffron
- 1 kaffir lime leaf
- Juice of 1 lime
- 2 teaspoons salt
- ¼ teaspoon black pepper
- Water, as needed to cover
Seafood & Vegetables
- 4 ounces golden tilefish or other firm white fish, cut into portions
- 4 ounces sea scallops
- 4 ounces large shrimp, peeled and deveined
- 4 steamer clams
- 1 tablespoon olive oil
- ½ shallot, thinly sliced
- 1 clove garlic, minced
- ½ fennel bulb, thinly sliced
- ½ celery stalk, thinly sliced
- ¼ red bell pepper, thinly sliced
- 1 fingerling potato, thinly sliced
- 1 baby bok choy, halved
- 1 tomato, cut into wedges
- 3 oyster mushrooms, torn if large
For Serving
- Crusty French baguette, sliced and toasted
- Fresh herbs, for garnish (optional)
Instructions
Prepare the Broth
- Heat the olive oil in a large stockpot over medium heat.
- Add the onion, ginger, garlic, lemongrass, and celery. Cook for 4 to 5 minutes, until fragrant.
- Pour in the white wine and simmer for 2 minutes.
- Add the fish bones, saffron, kaffir lime leaf, lime juice, salt, pepper, and enough water to cover.
- Bring to a gentle simmer and cook for 25 to 30 minutes, skimming any foam from the surface.
- Strain the broth through a fine mesh sieve and discard the solids. Return the broth to the pot and keep warm.
Cook the Seafood
- Heat the olive oil in a large sauté pan over medium high heat.
- Sear the fish, scallops, and shrimp for about 1 minute per side. Remove and set aside.
Finish the Bouillabaisse
- Add the shallot and garlic to the pan and cook until softened, about 2 minutes.
- Stir in the fennel, celery, bell pepper, potato, mushrooms, and enough prepared broth to cover.
- Simmer until the potatoes are nearly tender, about 8 to 10 minutes.
- Add the tomato, bok choy, and clams. Cover and cook until the clams open.
- Return the fish, shrimp, and scallops to the pan and cook for 2 to 3 minutes, just until heated through. Discard any clams that do not open.
Serve
- Divide the seafood and vegetables among four shallow bowls.
- Ladle the hot broth over each serving.
- Garnish with fresh herbs, if desired.
- Serve immediately with toasted French bread.
Notes
- Serves 4.
- Any firm white fish, such as grouper, snapper, or cod, may be substituted for tilefish.
- Be careful not to overcook the seafood. It should finish cooking gently in the hot broth.
- For the best flavor, prepare the broth a day ahead and refrigerate overnight before straining and reheating.
