Hi there. Looking for your recipe box? Click here for more info.

Recipe

Bouillabaisse With Sofrito

  • Yield: 6 servings
Bouillabaisse With Sofrito

Ingredients

  • For the Bouillabaisse

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, peeled and smashed
  • 1 bay leaf
  • 8 black peppercorns
  • 2 sprigs fresh thyme
  • 1 pound fish bones, rinsed well in cold water
  • 1 cup white wine
  • Pinch saffron
  • 1 cup leeks, halved and thinly sliced
  • 3 cups peeled, seeded and chopped tomatoes
  • 1 orange, zested and juiced
  • 1 cup julienned fennel
  • 2 tablespoons chopped garlic
  • 2 tablespoons finely chopped parsley leaves
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 large lobster
  • 2 pounds assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, eel, angler fish, cleaned and scaled
  • 8 ounces mussels
  • 8 ounces littleneck clams
  • 1 pound medium shrimp, peeled and deveined
  • 12 slices sourdough bread, toasted, for serving
  • For the Sofrito

  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 medium yellow onion, finely diced
  • 1 fennel bulb, finely diced
  • 2 stalks celery, finely diced
  • Salt and freshly ground black pepper to taste
  • 1/2 cup chopped cooked bacon or pork belly
  • 1/2 cup extra-virgin olive oil

Directions

  • For the Bouillabaisse:

    Heat the olive oil in a large stockpot over medium-high heat. Add the onion and celery. Season the vegetables lightly with salt and pepper. Saute for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the bay leaf, peppercorns and thyme. Add the fish bones, wine and about 1 quart of water, or enough to cover the bones. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain through a fine-meshed strainer, discarding the bones and solids and reserving the stock.
  • Return the stock to a large, wide shallow pan with a lid and bring to a simmer. Add the saffron, leeks, tomatoes, orange zest, orange juice, fennel, garlic and parsley. Season the stock with 1 teaspoon salt and 1/2 teaspoon pepper. Add the lobster and cook, covered, for 8 minutes. Add the fish, mussels and clams and cook, covered, for 6 minutes. Add the shrimp and cook, covered, for an additional 2 to 4 minutes or until everything is cooked through and the shells have opened. Discard any shells that do not open. Adjust seasonings with salt and pepper, if needed. Remove bay leaf before serving.
  • To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the sofrito and bread on the side of the bouillabaisse or alternatively, add the sofrito directly to the pot of bouillabaisse.
  • For the Sofrito:

    In a medium saute pan over medium heat, add the olive oil. After a minute, add the garlic, onion, fennel and celery. Season with salt and pepper and cook for 10 minutes, or until the onions are transparent and the celery has softened. Spoon the mixture into a blender and add the bacon or pork. Puree the mixture, simultaneously drizzling in the extra-virgin olive oil.