Haute Cuisine Bouillabaisse

Ingredients

Haute Cuisine Bouillabaisse takes the traditional French recipe and adds a touch of refinement. The dish is elevated through the use of premium ingredients, intricate cooking techniques, and delicate flavor combinations. The presentation is also enhanced, with attention to detail and artistic plating that is characteristic of haute cuisine. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 2 pounds (900g) fresh white fish fillets, such as halibut or sea bass 2 pounds (900g) fresh white fish fillets, such as halibut or sea bass
• 1 pound (450g) mixed shellfish (mussels, clams, and shrimp) 1 pound (450g) mixed shellfish (mussels, clams, and shrimp)
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 2 tomatoes, peeled, seeded, and chopped 2 tomatoes, peeled, seeded, and chopped
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 4 cups (950ml) fish or seafood stock 4 cups (950ml) fish or seafood stock
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1 bay leaf 1 bay leaf
• 1 sprig fresh thyme 1 sprig fresh thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish
• Crusty bread, for serving Crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and sliced fennel. Sauté until the vegetables are softened and lightly golden.
2. 2.
   Stir in the chopped tomatoes and tomato paste. Cook for a few minutes until the tomatoes start to break down.
3. 3.
   Pour in the white wine and let it simmer for a couple of minutes to cook off the alcohol.
4. 4.
   Add the fish or seafood stock, saffron threads, bay leaf, and fresh thyme. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 15 minutes to allow the flavors to meld together.
5. 5.
   While the broth is simmering, prepare the seafood. Clean and debeard the mussels, scrub the clams, and peel and devein the shrimp.
6. 6.
   Cut the fish fillets into bite-sized pieces.
7. 7.
   Add the fish fillets, shellfish, and shrimp to the pot. Cover and cook for about 5-7 minutes, or until the fish is cooked through and the shellfish have opened.
8. 8.
   Discard any shellfish that did not open.
9. 9.
   Taste the broth and adjust the seasoning if needed.
10. 10.
    Ladle the bouillabaisse into bowls, garnish with fresh parsley, and serve with crusty bread on the side.

Treat your ingredients with care...

• Fish fillets — Use the freshest fish available for the best flavor. If halibut or sea bass is not available, you can substitute with other firm white fish such as cod or snapper.
• Shellfish — Ensure that the mussels and clams are tightly closed before cooking. Discard any that remain open after cooking.
• Saffron threads — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish.

Tips & Tricks

• For an extra touch of luxury, drizzle a small amount of truffle oil over the bouillabaisse just before serving.
• Serve the bouillabaisse with a side of rouille, a traditional French sauce made with garlic, saffron, and olive oil. It adds a delightful kick of flavor.
• If you prefer a thicker broth, you can blend a small portion of the cooked vegetables and broth together before adding the seafood.
• Experiment with different types of seafood to personalize your haute cuisine bouillabaisse. Scallops, lobster, or even octopus can be delightful additions.
• To make the dish even more visually appealing, garnish with edible flowers or microgreens.

Serving advice

Serve the Haute Cuisine Bouillabaisse in elegant bowls, ensuring that each serving contains a generous amount of seafood and broth. Accompany it with warm crusty bread for dipping and savoring the flavors.

Presentation advice

When presenting the Haute Cuisine Bouillabaisse, pay attention to the artistic arrangement of the seafood and garnishes. Drizzle a swirl of olive oil on top and sprinkle fresh parsley over the dish for a pop of color. Serve it on a white plate to highlight the vibrant hues of the seafood and broth.