Chef Michael Santoro's Bouillabaisse
From The Mildred chef Michael Santoro
2 whole fish, about 1 1/2 pounds each, scaled, cleaned of gills and guts, and cut into 3-inch chunks (daurade, porgy, striped bass, or black bass suggest-ed; avoid oily fish)
For the marinade:
2 tablespoons ground coriander
1/2 head fennel, sliced fine
1 whole star anise
8 threads saffron
5 basil leaves
3 zest strips each of lemon, orange, lime
1 teapoon whole fennel seed
1 medium Spanish onion, sliced fine
1 leek, rinsed well and sliced fine
2 cloves whole garlic
1 baseball-sized Yukon Gold potato, peeled and sliced
1/4 cup brandy
1 cup olive oil, divided evenly for marinade and fish cooking
4 tablespoons tomato paste
1/4 bottle dry white wine
3 quarts fish stock (homemade preferred, but store-bought fish stock or vegetable or chicken stock are also fine)
3 tablespoons Pernod
2 tablespoons lemon juice
Salt and pepper, to taste
2 pounds of small mussels
2 tablespoons olive oil, for sauteing
16 large shrimp
8 fillets of boneless skin-on bass (about 4 ounces each)
8 U-12 scallops
Salt and pepper, to taste
Note: A ricer is the preferred piece of equipment for getting this recipe right.
1. For marinade: Place coriander, fennel and anise in a cheesecloth sachet, then combine the rest of the ingredients, including 1/2 cup of the olive oil, together with the fish chunks, to marinate for 24 hours, reserving ½ cup of the olive oil and the tomato paste.
2. The next day, remove fish from vegetables. Lightly season with salt and pepper and sear the fish in the remaining olive oil in a large Dutch oven. Once the fish is seared, remove and reserve. Discard excess fat from the pan. Add the reserved marinated vegetables and roast on medium heat for 10 minutes until lightly browned. Return fish to pan. Add tomato paste and cook until it gives a nutty flavor, about two minutes. Add wine and reduce by about one half, about two minutes.
3. Add fish stock and simmer for 1 hour, skimming impurities as they float to the top. Strain broth, pressing all solids (including fish) with a ladle through a colander as much as possible. (Or if you have a ricer, mill all the solids through the smallest-hole die.) Return strained broth and riced solids to pan, and begin reducing by one- quarter to intensify flavors. Recipe can be made in advance up to this point. Broth can be cooled and reserved in fridge for up to two days. When ready to serve, heat and season with Pernod, lemon, salt, and pepper to taste.
4. While the broth simmers, finish seafood for garnish. Add the mussels to the broth until the shells open. Season remaining seafood with salt and pepper, and saute shrimp, fish, and scallops in hot olive oil in a pan on high heat, for about 1 minute on each side.
5. Portion into warm bowls, top with rouille-smeared croutons, and serve.
Per serving: 493 calories, 66 grams protein, 12 grams carbohydrates, 2 grams sugar, 16 grams fat, 281 milligrams cholesterol, 1,167 milligrams sodium, 1 gram dietary fiber.
| Main dish