Chicken Bouillabaisse (Eric Ripart - Avec Eric)

"Made with chicken, mussels, and clams. Eric Ripart is the chef at La Bernardine, in NYC. His show, Avec Eric, on PBS, attempts to take restaurant quality French cooking and make it more accessible to home cooks. This recipe uses saffron which is a very expensive ingredient. I pay around $18 for a .06 oz jar in the spice aisle. However, it is a unique and beautiful seasoning which you should try to appreciate. In actuality, it only adds about a dollar per serving when added to recipes. So, in reality, it costs less to use saffron than to provide and affirmative response to, "Do you want fries with that?" I also include pressure cooker instructions for this recipe, although most of the cooking is not done under pressure. Wait - is that some kind of odd joke? Hmmm...."
 
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Ready In:
1hr 30mins
Ingredients:
20
Serves:
8
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ingredients

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directions

  • Heat chicken broth and saffron, over low heat, in a small saucepan on the back burner (this allows the saffron to steep in the broth producing the best flavor and color).
  • Heat olive oil in a large Dutch oven (or pressure cooker), over medium high heat; sear chicken pieces in batches, set aside (it is important that chicken is patted dry before placing in hot pot to get a good sear and for it not to stick).
  • Add the sliced onion, fennel, and garlic to pot and saute, stirring occasionally, until they start to caramelize around the edges, about 5 minutes or so.
  • Stir in the wine and Pernod, if using, scraping browned bits off the bottom of pot, and continue cooking until the liquid is almost evaporated.
  • Add the strained tomatoes, chicken stock and saffron, and bring to a simmer; return chicken pieces and season with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Lower heat to medium low, cover, and let simmer until chicken is partially cooked, 20 to 30 minutes (pressure cooker: let come to pressure, reduce heat and cook 15 minutes).
  • Add the potatoes, cover, and continue cooking until chicken is fully cooked and potatoes are tender, another 20 to 25 minutes (pressure cooker: 15 minutes).
  • Meanwhile, make the aioli by processing egg yolks, lemon juice, and garlic in a food processor; slowly drizzle in olive oil until thick and emulsified.
  • Season with salt and pepper.
  • Just before serving, add mussels and clams to soup and simmer until they open, about 5 minutes; taste and addt salt and pepper, if needed.
  • Spoon bouillabasse into bowls, garnish with parsley; serve with aioli and toasted baguette slices.

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<p><span>&nbsp;</span></p> <p>We may live without poetry, music and art;</p> <p>&nbsp;</p> <p>We may live without conscience and live without heart;</p> <p>We may live without friends; we may live without books,</p> <p>But civilized man cannot live without cooks.</p> <p>&nbsp;</p> <p>He may live without books -- what is knowledge but grieving?</p> <p>He may live without hope-- what is hope but deceiving?</p> <p>He may live without love -- what is passion but pining?</p> <p>But where is the man that can live without dining?</p> <p>-- Owen Meredith</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami. &nbsp;I also served 7 years in the US Army. &nbsp;My husband is from Bogota, Colombia and has also lived in the former Soviet Union. &nbsp;But now we are both in NY.</p> <p>&nbsp;</p> <p>Tomasi enjoyes a bath!</p> <p><br /><a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view&amp;current=tomas.jpg target=_blank><img src=http://i845.photobucket.com/albums/ab15/luseaann/tomas.jpg border=0 alt=Photobucket /></a> <br />&nbsp;<br />Some of my recipes:</p> <p> <object width=480 height=360 data=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw type=application/x-shockwave-flash> <param name=data value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=src value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view?t=12cdcf0a.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a> <br />&nbsp;<br />&nbsp;<br />I also have the genealogy bug!&nbsp; I've been tracing my roots for at least 10 years.&nbsp; One branch came to America just after the Mayflower in the early 1600s.&nbsp; Others came in the early 1700s, late 1890s.&nbsp; So, my American roots run pretty deep and I am deeply patriotic.&nbsp; Just wish someone had thought to same me some land!</p>
 
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