Deconstructed Bouillabaisse
"Adapted from a recipe by Kerry Saretsky at Serious Eats. She says, "Buttery Chilean sea bass is seared separately from the almost-instant broth, and is served perched on a bed of onion, fennel, and tomatoes, afloat in a sea of bouillabaisse sauce studded with onyx-black mussels, and creamy little rock shrimp. I can't imagine any thick, flaky fish that this recipe would not work for, so go ahead and substitute salmon or halibut or swordfish, and adjust your cooking time accordingly. For that matter, you could use clams and calamari instead of mussels and rock shrimp. You are Monet, and bouillabaisse is your canvas." Petite-diced tomatoes will be found next to the other tomato products; if you can only find regular-dice, just give them a rough chop before using."
- Ready In:
- 50mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
-
Bouillabasse
- 1 tablespoon olive oil, plus more for sauteing the fish
- 1 small onion, thinly sliced
- 1⁄2 fennel bulb, thinly sliced and fronds reserved for garnish
- kosher salt
- fresh ground black pepper
- 1 garlic clove, sliced
- 1 (14 1/2 ounce) can petite diced tomatoes, drained
- 1⁄2 cup white wine
- 2 1⁄2 cups fish stock
- 1 teaspoon saffron
- 1 bay leaf
- 1 dozen rock shrimp, peeled and deveined
- 1 dozen mussels
- 1 - 1 1⁄2 lb chilean sea bass, cut in 4 pieces
-
Toasts
- 0.5 (6 ounce) baguette, sliced 1/4-inch thick (use one which is slightly stale, about one day old)
-
Rouille
- 1 cup mayonnaise
- 2 garlic cloves
- 1⁄2 lemon, zested
- 1⁄2 lemon, juice of
- 5 slices jarred roasted red peppers
- kosher salt
- fresh ground black pepper
directions
- Heat 1 tbsp olive oil over medium-high heat in a wide 2-qt saucepan. When it shimmers, add onion and fennel. Season with salt and pepper, and sweat 2-3 minutes. Add garlic and sweat another 2-3 minutes.
- Add the drained tomatoes and the wine. Raise heat to high and boil 2 minutes until wine begins to reduce.
- Add fish stock, saffron and bay leaf; bring back to the boil. Reduce heat to low and simmer, uncovered, 10 minutes. Adjust seasoning.
- Pick over mussels, discarding any which are already open. Add mussels and shrimp to broth and stir. Cook 3 minutes until shrimp are pink and mussels open (discard any which remain closed).
- Salt and pepper both sides of the sea bass. Coat the bottom of a large nonstick skillet with olive oil. Heat oil over medium-high heat until it shimmers. Add the fish and cook 3-4 minutes on each side, until golden.
- Arrange baguette slices on a cookie sheet and bake in a preheated 350°F oven for 10 minutes until dry and golden; watch carefully to prevent overcooking.
- In a mini-food-processor, combine mayonnaise, garlic, lemon zest, lemon juice, roasted red peppers, salt and black pepper. Process until smooth.
- Using wide, shallow bowls, place 3 mussels and 3 rock shrimp in each bowl. Place a mound of vegetables in the center of the dish, and top with 1 piece of sea bass. Ladle broth around the fish and top with a fennel frond. Serve with rouille and toasts.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
