Bouillabaisse with Pernod Broth

Recipe courtesy Chef Gabriel Viti
Show: America's Best Bites Episode: Miramar Bistro
TOTAL TIME: 3 hr
Prep: 50 min
Inactive Prep: --
Cook: 2 hr 10 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

BROTH:
  • 3 pounds fish bones
  • Olive oil, for sauteing
  • 2 cups chopped fennel
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped garlic
  • 1/2 cup chopped onion
  • 2 cups dry white wine
  • 1 cup anise-flavored liqueur, such as Pernod Anise
  • 3 generous pinches saffron
ROUILLE:
  • 1 cup mayonnaise
  • 1 tablespoon chopped garlic
  • 1 tablespoon anise-flavored liqueur, such as Pernod Anise
SOUP:
  • 3 to 4 tablespoons garlic butter
  • 6 ounces salmon
  • 6 ounces tilapia
  • 4 ounces calamari
  • 12 clams
  • 12 mussels
  • 8 jumbo (16/20-count) shrimp
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Directions

For the broth: Preheat the oven to 350 degrees F. Roast the fish bones until brown, about 20 minutes.

In a large stockpot, add some olive oil and saute the fennel, carrots, celery, garlic and onions until soft. Add the bones, 4 gallons water, the wine, anise liqueur and saffron. Simmer the stock over medium heat until it has reduced by half, about 1 hour 30 minutes. Reserve 5 to 6 cups of the broth for the bouillabaisse, and freeze the rest for later use.

For the rouille: Combine the mayonnaise, garlic, anise liqueur, mustard and saffron in a blender or food processor and puree until smooth. This can be made in advance and refrigerated.

For the soup: Coat the bottom and sides of a large pot with some of the garlic butter. Place the pot over medium-high heat. Layer the salmon and tilapia in an even layer on the bottom of the pot, and then layer the calamari, clams, mussels and shrimp on top. Add the potatoes and zucchini. Add an additional tablespoon of garlic butter to the pot, and season with sprinkle with salt and pepper. Add the broth to the pot, bring the mixture to a boil over high heat and boil for 5 minutes with the lid on. Stir in the anise liqueur.

Generously toast the baguette and drizzle with the olive oil.

Portion the bouillabaisse in shallow dishes and garnish with the parsley. Serve with the toast and a dish of the rouille on the side.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
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