Gulf Coast Bouillabaisse
Although I had never tasted it myself, I decided to try my hand at bouillabaisse after listening to my dad reminiscing for years about the one he’d had in Marseilles, in a café overlooking the bustling port. Eventually, after much research, I felt I knew what it should taste like, but I was still overwhelmed when I had my first bowl in Nice many years later—it was even more complex and deeply flavored than Dad’s memories had suggested. This is one dish where a paticularly flavorful version of Fish Fumet (p. 205) is essential. Because we don’t have the same fish as they do in France (such as rascasse, the bony fish that makes a true bouillabaisse), I use Gulf fish and shellfish in the stock. I put in a mix of flounder, snapper, and trout bones along with shrimp shells (and heads, if available), and a couple of gumbo crabs for good measure. Make enough so that you can freeze a batch for the next time you make this stew. My one concession: mussels. We don’t get them in the Gulf, but it’s just not bouillabaisse without ’em. Roasted Red Pepper Rouille (p. 184) and thin slices of toasted baguette are the essential condiments for this soup.
When it comes to cleaning mussels, there’s not much to it. Just throw them in a sink with enough cold water to cover. Rinse them off (I use my fingers), then press the mussel closed with one hand and use the other to pull off the beard (that little stringy cord that hangs out). After that, you’ll want to cook them immediately, so don’t clean them until you’re ready to cook. If any mussels are open, give them a sharp rap on the counter and set aside. If they don’t close within a minute or two, discard them.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
In a 1-gallon pot, heat half the olive oil over medium-high heat and sauté the onions, fennel, and leeks for 5–7 minutes, then add the garlic and saffron and cook for 2 additional minutes, until vegetables are softened but not browned (lower the heat to medium, if necessary, to prevent this). Add the Fish Fumet, tomatoes, orange juice, orange zest, thyme, liqueur, and Bouquet Garni, and bring to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally, until thickened. Taste for seasoning and add salt and pepper; keep warm.
Step 2
Heat the remaining olive oil in a large pot over medium heat and add the fish, cut into 1/2-inch dice, and the shrimp, and sauté for 2–3 minutes. Add the oysters, mussels, and scallops, and ladle in some of the broth and vegetable mixture (approximately 1 cup per person). Stir, bring it to a boil, reduce the heat, and cover. Cook until the mussel shells open, then taste for seasoning and divide among 8 bowls. Serve with the baguette rounds and Roasted Red Pepper Rouille (p. 184).
