It’s amazing how peasant dishes have made there way to some of the top restaurant menus across the world. Bouillabaisse started on the docks of French Marseille by the local fisherman to utilize the bony rock fish they couldn’t sell at the markets. There’s even evidence of the dishes’ roots going back to ancient Venetians and Greeks.
This is a delicious, traditional French fish stew with an added Creole flavor. It may look a little intimidating but it's really very easy and you can always call for a little extra help!
About Chef Brian Mottola
It doesn't matter what you cook as long as you to it to the best of your ability any dish can be amazing!
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1 First, we will make the Romesco. First, you want to confit the almonds. To do this, place the almonds and 1/2 cup olive oil in a small sauce pan over medium heat. Slowly simmer the almonds for about 30 minutes. Then strain almonds and reserve the oil. Next, we will roast the red peppers on an open flame or grill until completely charred on the outside. Once the peppers are charred, place them in a small bowl and cover with plastic wrap. Once they've sat in the covered bowl for about 15 minutes, peel the charred skin away from the pepper. Cut the centers and seeds from the peppers. In a blender add the roasted red peppers and blend on low while slowly drizzling in the 1/2 cup of oil you strained from your almonds. Add sherry vinegar and season with salt and pepper to taste.
2 In an 8-quart or larger pot, heat the Romesco we made over medium heat. Add the onions, leek, fennel and garlic. Cook while occasionally stirring for 6 minutes. Add the tomatoes and cook while stirring for 1 minutes. Stir in the Pernod, wine and saffron. Increase the heat to medium-high and cook for 1 minute more. Add a little salt and pepper, stir well, then add the stock and bring to a boil. Add the bay leaf, thyme, parsley and peppercorns. Lower the heat and simmer for about 20 minutes.
3 Add the clams, mussels and fish. Cook for 10 minutes, covered. You can tell it's ready when the clams and mussels have opened and the fish is just cooked through. Remove from the heat and discard any unopened clams or mussels. Adjust seasoning to taste, serve and enjoy.
Large Yellow Onion, Thinly Sliced
Leek (White And Green Parts Only), Thinly Sliced Into Half Moon Shapes
Fennel Bulb, Thinly Sliced
Garlic, Thinly Sliced
Canned Petite Diced Tomatoes, With Juice
Pernod Or Herbsaint
Dry White Wine
Crushed Saffron Threads, Crumbled Between Your Fingers