Nouvelle Bouillabaisse

Ingredients

While the original Bouillabaisse is known for its rich and robust flavors, Nouvelle Bouillabaisse takes a lighter approach. The broth is refined and delicately seasoned, allowing the flavors of the seafood to shine through. The dish is also presented in a more elegant and artistic manner, with carefully arranged ingredients and garnishes. This adaptation embraces the principles of Nouvelle cuisine, offering a fresh and contemporary take on a beloved classic. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 1 lb (450g) white fish fillets, such as cod or halibut 1 lb (450g) white fish fillets, such as cod or halibut
• 1 lb (450g) shellfish, such as mussels or clams 1 lb (450g) shellfish, such as mussels or clams
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 2 tbsp (30ml) olive oil 2 tbsp (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1 tsp (5ml) saffron threads 1 tsp (5ml) saffron threads
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, fennel, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes, fish or vegetable broth, white wine, saffron threads, and bay leaf to the pot. Season with salt and pepper to taste. Simmer for 15 minutes to allow the flavors to meld together.
3. 3.
   Cut the white fish fillets into bite-sized pieces and add them to the pot. Cook for 5 minutes.
4. 4.
   Add the shellfish and shrimp to the pot. Cook for an additional 5 minutes, or until the shellfish have opened and the shrimp are pink and cooked through.
5. 5.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
6. 6.
   Ladle the Nouvelle Bouillabaisse into bowls, garnish with fresh parsley, and serve immediately.

Treat your ingredients with care...

• Fish fillets — Choose fresh, firm white fish fillets for the best flavor and texture. Avoid overcooking them to maintain their tenderness.
• Shellfish — Ensure that the shellfish are fresh and alive before cooking. Discard any shellfish that do not open during cooking.
• Saffron threads — Infuse the saffron threads in a small amount of warm water for a few minutes before adding them to the dish. This will help release their vibrant color and aroma.

Tips & Tricks

• For a more intense flavor, you can add a splash of Pernod or other anise-flavored liqueur to the broth.
• Serve the Nouvelle Bouillabaisse with crusty bread or croutons to soak up the flavorful broth.
• Experiment with different types of seafood based on availability and personal preference.
• To enhance the presentation, garnish each bowl with a drizzle of olive oil and a sprinkle of saffron threads.
• Don't forget to provide a small dish for the discarded shells when serving the shellfish.

Serving advice

Serve the Nouvelle Bouillabaisse hot in individual bowls. Accompany it with a side of crusty bread or croutons for dipping into the flavorful broth. Provide lemon wedges on the side for a touch of acidity. Enjoy this elegant and refined dish as a main course for a special occasion or a memorable dinner.

Presentation advice

To elevate the presentation of Nouvelle Bouillabaisse, arrange the seafood and vegetables in an artful manner on top of the broth. Drizzle a little extra virgin olive oil over the dish for a glossy finish. Sprinkle some chopped fresh parsley on top for a pop of color. Serve the dish in elegant bowls or shallow plates to showcase its beauty.