Authentic Bouillabaisse Recipe (Seafood Dish)

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers a similar color with health benefits, while paprika is more economical.

shellfish

🥗Healthier: chicken

💰Cheaper: canned clams

Chicken is a leaner protein alternative, and canned clams are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Go to the local fish shop and get lobsters and prawn shells.

Mix lobster and prawn shells with a mirepoix of celery, fennel, onion, and garlic in extra virgin olive oil.

Add saffron to the mixture for flavor.

Pour in white wine to create the base liquor for the stock.

Add bottled langoustine broth and water to the pot.

Simmer the mixture to develop flavors.

Add New Jersey royal potatoes to the saffron stock and simmer for 15 minutes.

In a separate pan, heat more olive oil and add a mix of red bell pepper, onion, and fennel.

Add a dried chili for spice and cook for about 5 minutes.

Add heritage tomatoes and lazy garlic to the pan and sweat for another 5 minutes.

Pour the saffron lobster stock with the cooked potatoes into the pan with the vegetables to create the soup base.

Prepare the fish by slicing the cooked octopus, and using raw prawns and hake.

Season the mixture with salt and pepper.

Create a rui by mixing lemon juice, egg yolk, and garlic pulp, then emulsifying with olive oil.

Add saffron to the rui for flavor and season with Tabasco and black pepper.

Add the fish (octopus, prawns, and hake) to the pot, cover, and simmer for 6-7 minutes.

Slice the saffron potatoes and arrange them on the side of the dish when plating.

Plate the poached hake and octopus, and serve with croutons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens