Bouillabaisse French Fish Soup | Chef Jean-Pierre

By Chef Jean-Pierre · 120 min

Ingredients

Instructions

1. Make the stock: heat the olive oil in a stockpot, add the onion and sweat for 5 minutes.
2. Add the shrimp shells, fish bones, leek, thyme, garlic, carrot, celery, fennel and tomatoes, then cover with the water or stock by about 2 inches.
3. Bring to a boil, reduce to medium-low and simmer for 45 minutes to 1 hour at most.
4. Strain the stock and discard the vegetables and bones.
5. Make the bouillabaisse: in a Dutch oven, heat the olive oil and sauté the onion until light golden brown.
6. Add the fennel, leeks, saffron and Chardonnay, and boil until only 3/4 cup of wine remains.
7. Add the tomatoes, garlic, stock, salt and pepper, and bring to a boil.
8. Add the scallops and wait 2 to 3 minutes, then add the halibut, grouper and snapper, and the shrimp.
9. Cook for 10 minutes, or until all the seafood is cooked to your liking. Adjust the seasoning with black pepper and salt.
10. Divide the seafood among deep bowls, pour the stock over, and serve with garlic croutons and aioli.
11. Make the rouille: in a food processor, combine the mustard, egg yolks, saffron and garlic, then slowly add the olive oil until it reaches a mayonnaise consistency.
12. Add the bell pepper, bread, salt and pepper and blend until combined.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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