Bouillabaisse comes from two French words bouillir (to boil) and abaisser (to reduce) and that is exactly what it takes to cook this dish. It is a traditional Provençal fish stew. Some of you have requested it, so we've "stolen" this recipe from a chef who is known for his bouillabaisse, Chef Philippe Bertineau of Payard Pâtisserie & Bistro. This is recipe that makes sense when you have a large gathering you want to cook for as it is easily doubled or even tripled. You do have to plan ahead as it does take a bit of time to prepare. Below is a recipe for the Bouillabaisse broth—add what you like to the broth, Chef Bertineau puts Chilean sea bass, mussels, clams and squid—and a recipe for rouille which is sort of like a strong homemade mayonnaise accompaniment to bouillabaisse. For those that want that extra little touch, we've also "stolen" an easy garlic crouton recipe. Bon appétit!
Payard
About the chef: Philippe Bertineau's passion for cooking began as a child. Raised on his family’s farm in the Poitou Charentes region of central western France, he learned to incorporate the freshest herbs and vegetables into his cooking.
Bertineau's six years of professional culinary study include numerous apprenticeships in the kitchens of Middle–Western Bordeaux, Southwestern France, and the Basque region of France, including the Hotel du Palais in Biarritz. His first travels took him to London where he spent a year at the Auberge de Provence. Philippe then returned to France where he spent another year in the kitchen of Restaurant Vanel in Toulouse.
Moving to New York, Philippe worked as a Sous Chef for Park Bistro specializing in Provençal cuisine. In 1993, he joined Restaurant Daniel and remained there until 1997 when he left to take the position of Executive Chef at Payard Pâtisserie & Bistro.
Payard Pâtisserie & Bistro 1032 Lexington Avenue New York, New York 10021 212-717-5252 www.payard.com
La Bouillabaisse
Payard Pâtisserie & Bistro
La Bouillabaisse is served at Payard Pâtisserie & Bistro for $28 for lunch and $29 for dinner. This recipe is for a serving size of four.
Broth Ingredients 10 lbs fish bones (lean, not fatty, cut in small pieces, run under cold water for approximately 3 hours to clean) 1/4 cup olive oil 2 onions 2 medium celery stalks 1 leek 1 head of garlic 2 bulbs of fennel 10 red plum tomatoes 1 Bouquet Garni (BG) with 2 sprigs of basil, parsley, thyme, rosemary and bay leaf 1 large spoon of tomato paste 1 cup Pernod 1 cup white wine 1 pinch saffron 4 pieces of anis star 4 quarts of water, or enough to cover the bones
Broth Steal This Recipe® step-by-step Instructions 1. In a large pot, sweat in olive oil, the onion, stalks of celery, leek, garlic, BG, fennel for 20 minutes 2. Add the fish bones, sweat for 10 more minutes 3. Add tomato paste and cook for 5 minutes 4. Add the Pernod and white wine, reduce to until dry 5. Add 2 quarts of water or enough to cover the fish bones and bring to a boil 6. Lower heat to a simmer 7. Add the fresh plum tomato, saffron and anis star 8. Cook slowly for 20 to 30 minutes, skimming 9. Grind everything in a food mill 10. Strain through large whole china cap, pressing the bones to capture all the flavor 11. Set broth aside and discard the bones
Serving Steal This Recipe® step-by-step Instructions 1. Transfer broth to clean pot and bring to a boil. 2. Add what you like to the broth (clams, mussels, fish and potato, fennel, leeks and diced tomato, etc.), and cover 3. Let boil 4. Laddle into bowls and garnish with chopped parsley 5. Serve Rouille in a ramekin on the side 6. Place Garlic Croutons around the ramekin
La Bouillabaisse Nutritional Information by CookedApple.com Calculated for a serving size of 1 (Recipe yields 4 servings)
Nutrient Name
Amount per Serving
% Daily Value
Calories
840
N/A
Calories from Fat
1130
N/A
Total Fat
71 g
109%
Saturated Fat
10 g
50%
Trans Fat
0 g
Cholesterol
105 mg
35%
Sodium
150 mg
6%
Total Carbohydrates
39 g
13%
Dietary Fiber
9 g
36%
Sugars
9 g
Protein
7 g
Vitamin A
40%
Vitamin C
90%
Calcium
20%
Iron
30%
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used. This nutritional analysis also assumes no further ingredients added to the broth, no salt and pepper added to taste, and that the Pernod used has completely evaporated.
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