Bouillabaisse

By jacksrecipes

Recipe courtesy Emeril Lagasse, 2003

Ingredients

• 1/2 cup dry white wine
• 1/4 teaspoon saffron
• 1/2 cup extra-virgin olive oil
• 1 1/2 cups chopped onions
• 1/2 cup chopped fennel, fronds reserved and chopped
• 2 tablespoons minced garlic
• 1 cup chopped, peeled and seeded tomatoes
• 1/4 cup Herbsaint,Pernod, Ricard, or other anise-flavored liqueur
• 1 pound small potatoes, peeled and sliced into rounds 1/8-inch thick
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 quarts fish stock
• 2 to 2 1/2 pounds mixed fresh fish fillets, such as monkfish, red snapper, mahi mahi, grouper, cubed
• Chopped parsley leaves, for garnish
• Rouille Croutons, recipe follows

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

In a small pan, gently heat the wine. Remove from the heat, add the saffron and let steep.

In a large pot, heat the oil over medium heat. Add the onions, fennel and garlic and cook, stirring, until soft, about 6 minutes. Add the tomatoes and cook, stirring, for 1 minute. Add the Herbsaint, increase the heat, and cook for 1 minute. Add the potatoes, salt, pepper, and chopped fennel fronds and stir well. Add the stock and saffron mixture and bring to a boil. Lower the heat and simmer until the potatoes are just tender but still firm, 5 to 6 minutes. Add the fish according to size and firmness and simmer until just cooked through, 4 to 5 minutes. Remove from the heat and adjust the seasoning, to taste.

To serve, ladle the soup into large soup bowls and garnish with chopped parsley. Place 2 rouille croutons on each serving and serve. Pass additional croutons and rouille in a bowl at the table, as desired.