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Bouillabaisse Frenchy fish stew with croutons and rouille

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Rating: 4.0; Vote: 1

Bouillabaisse Frenchy fish stew with croutons and rouille I refuse to write an actual recipe for a stew that's better improvised. FWIW, here's how I would make bouillabaisse in broad steps: 1) If you want rouille for the croutons, start with that, because the flavor improves as it sits around for awhile. Rouille is spicy aioli and aioli is garlicy mayonnaise made with olive oil, with or without egg yolk as an emulsifier. Some possible additions would be roasted red pepper, nuts, breadcrumbs, fish stock (maybe just the juice from your stew, lemon juice or vinegar, saffron, chili powder, etc. There is no one traditional recipe, so work with what you have and what you like. Just make a spicy, garlicy mayonanaise. 2) To start the stew, I'd cut up some form of onion, thin slice a fennel bulb (reserving the fronds for garnish, peel and chop some garlic and get all of that softening in a pan with olive oil. In the video I diced up an artichoke heart as well, but that probably wasn't worth it. Once soft, cover with fish stock if you have it or plain water if you don't. 3) If you don't have fish stock, you can just buy a cheap, whole white fish, cut off whatever good chunks of meat you can and reserve, stuff the bones and skin and head and everything into some cheese cloth along with some bay leaves and any vegetable trimmings you have, tie off the cloth and submerge it in your simmering pot. In a half hour, you'll have amazing seafood flavor and body in your stew, and you can just pull the cloth out and discard before you eat. 4) I'd do all of the above before prepping fresh tomatoes, because I think it's good to preserve their freshness and put them in halfway though. If you want to take their skins off, you can put them in the simmering stew until their skins split, pull them out and then the skins should peel off easily. Chop them roughly and get them simmering with everything else. Cook until they're pretty much broken down. 5) The stew is often flavored with dried orange peel, but I liked the result from using a fresh orange toward the end of cooking. Grate the zest into the stew and then squeeze in the juice. You can also add any last minute seasonings to taste at this point I just did saffron and salt. Saffron is expensive so consider using paprika instead if you want a redder color. 6) Put your reserved fish chunks and any other seafood in the stew a few minutes before you plan to eat most fish cooks very fast. This dish is traditionally made with a massive array of different kinds of fish, but I think it's cheaper and more sustainable to focus on making a great broth and then maybe just throw in some mussels at the end cook them until they open up. 7) Slice up a baguette or some similar bread, toast the pieces under the boiler, top with rouille, and serve with the stew. Garnish with the fennel fronds.
Date: 2022-09-09

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Comments and reviews: 13

Leonard
Hi Adam, Love the video(s) great quality.
As a southern frenchman myself (I come from Toulon) that has made and eaten a lot of boulliabaisse along the entire Fench coast i have a fiew pointers: Rouille really has a traditional recipe and you damn near nailed it exept for the Pepper. It really was the first time i had heard that and it made Grand-Ma Linzer laugh. Instead I (we) recomend using safron (Whitch I would bet money on 90% of southern french people would use)
I also know that you try to ajust recipes for the home cook and I love that too, but instead of random white fish my family put in shellfish (Specificaly small crab) and little stone fish etc. Theese are fish that get caught in the net alongside the big fish and usualy get thrown away, this is a great use for them.
Anyway I doubt you might read this but if you do, know that I am a huge fan of your work, and this isnt a go at you, just maybe some helpfull pointers from the south of France. (Still waiting on your knife in Europe) Have a good one!
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Wayne
Mussels are SO under rated! I love them steamed with white wine garlic and butter sauce.
I also greatly enjoy drunken clams made with mussels.
Geapatcho is another under rated treat with mussels.
Sorry for going way off track.
Boulabadse is one of those intimidating words you hear as a home cook and despair thinking it is WAY out of your league. I m going to have to try this now. Thank you for making it approachable
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CF
Please don't call that pale mushy thing a bagette. If you want to try the very best of the bouillabaise that won't look or taste anything like this soupe I would sugest Chez Fonfon at the old port of Marseille amazing and costing the price of a little car another one of does dishes that started as a poor man's comfort food and ends up in the Michelin (no stars but still quoted)
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John
I am planning to go to Paris in a year and a half (I had a whirlwind visit on the way back from Africa in 2016, but all it did was whet my appetite) and had been thinking of things I wanted to order while I was there -- and bouillabaisse, which I've never actually tried, was on my list. Maybe I will try making some myself, if I can find the seafood here in my little town.
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The
The seafood? Just go by the general rules set by Alton Brown and his Good Eats version of boil-your-face. You want a firm white fish, you want a flaky white fish, you want a crustacean, and you want a bivalve. Only use rescasse or other Mediterranean seafood if you can get to the Mediterranean Sea's shores in the time it takes to binge a season of The Cuphead Show!
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Tuco
Oh yeah, Bouillabaisse. My mother refuses to eat this stuff on account of having known a crazy homeless lady as a child. Said homeless lady would wander the shores of Canada, collecting scraps of fish and throwing them into a great boiling pot. She was known as Hungry Lady, and the smell of saltwater and decay followed her everywhere.
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Patrick
For the proper rouille you add the blended livers of the fish you cook. Can put people off but it's rather good! And in the stock you cook and crush green crabs from the Mediterranean, the flavour is incredible. Not easy to grab outside of southern Europe I suppose: ) But your dish looks great and probaly tastes great!
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Danzmen
Hi Adam, been subbed since your chicken parm video back in 2019. I d be grateful if you could teach us how to make liver taste good. I want the health benefits but I can t stand the taste no matter how I prepare it, so if u have any recipes or ideas that would be awesome. Anyways keep up the good work!
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phivleonard
Hello Adam, at 6: 01 you mention that mussels are super sustainable, which reminded me that I keep hearing that including mussels into a vegan diet may be more sustainable than a pure vegan diet. Do you know anything about that? Also, great video as always!
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Embyr
The fish head is kinda off putting but this looks delicious. Fish is really healthy and I want to make an effort to get more in my diet, might try this, not sure I can convince my bf on the mussels tho, kinda sad throwing them alive in boiling water too
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Tamas
Brave man, there is no way you can reproduce this recipe without going to Marseille area in France and learn it there.
It's an overrated dish, I personally like your recipe more than the original one. Nice Mediterranean fish soup.
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MCDtv
I recently tried making this with some fresh caught redfish that I harvested and it turned out alright. Wish I would have seen this before giving it a go. Love the content. You ve been a huge inspiration for me in the kitchen thanks.
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magnus
I often make a bouillabaisse inspired veggie soup, I love the tomato, fennel, orange and saffron combo. I have potatoes, carrots and parsnips in it as well. Sometimes I grind up some nori and add that for a slightly fishy touch.
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