Ingredients
Seafood Broth (Yield: 5 cups)
-
2 tablespoons unsalted butter, plus more if needed
-
1 onion, cut into small cubes
-
1 carrot, cut into small cubes
-
1 celery stalk, cut into small cubes
-
1 fennel bulb, cut into small cubes, fronds reserved for garnish
-
1 leek, white and light green parts only, thinly sliced
-
6 garlic cloves, thinly sliced
-
4 ounces tomato paste
-
1 tomato, cut into small cubes
-
5 to 6 shell-on raw large shrimp (about 6 ounces), roughly chopped
-
1 (7-ounce) skinless red snapper fillet (or any white fish), roughly chopped
-
1 sea scallop, roughly chopped
-
3 thyme sprigs
-
1 pinch piment d’Espelette
-
1/3 cup Pernod
-
1 cup dry white wine
-
1/2 tablespoons saffron
-
4 cups water
Bouillabaisse
-
Zest of 1/2 an orange
-
Zest of 1/2 a lemon
-
2 (7-ounce) skinless red snapper fillets
-
4 sea scallops (about 5 ounces)
-
8 shell-on raw large shrimp (about 8 ounces)
-
Kosher salt
-
Freshly ground pepper
Additional Ingredients
-
Chopped parsley
-
Extra-virgin olive oil
-
Toasted baguette slices
-
Rouille
Directions
Make the seafood broth
-
Melt butter in a large enameled cast-iron casserole over medium. Add onion, carrot, celery, fennel, leeks, and garlic. Cook until softened and translucent but not browned, 8 to 10 minutes. Add tomato paste; stir until well combined.
-
Add tomato, shrimp, snapper, and scallop; stir to combine. If ingredients seem dry, add 1 tablespoon butter. Add thyme and piment d’Espelette. Stir in Pernod, scraping browned bits from bottom of pan. Add white wine; bring to a boil. Stir in saffron. Add 4 cups water, and return a boil. Reduce heat to low, and simmer 20 minutes.
-
Working in batches if necessary, transfer seafood broth to a blender. Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth.
-
Pour seafood broth through a fine wire-mesh strainer set over a large heatproof bowl, pressing on solids to extract as much liquid as possible. Discard solids.
Make the bouillabaisse
-
Combine seafood broth, orange zest, and lemon zest in a large enameled cast-iron casserole. Bring to a simmer over low.
-
Add red snapper fillets; cook until just cooked through, about 7 minutes. After 2 minutes, add scallops and shrimp; cook until just cooked through, about 5 minutes.
-
Remove from heat; season to taste with salt and pepper. Divide bouillabaisse among 4 serving bowls. Garnish with reserved fennel fronds, chopped parsley, and extra-virgin olive oil. Serve with toasted baguette slices and rouille.
Chloe Crespi Photography