Quick Homemade Bouillabaisse by Chef Ludo Lefebvre
Bouillabaisse is a classic French seafood stew packed with rich, complex flavors from the sea. Perfect for a delightful home-cooked meal, this version by Chef Ludo Lefebvre focuses on speed and simplicity, without losing the essence of traditional French cuisine.
Ingredients
🧈 4 tablespoons Tillamook Butter
🧅 1/2 cup diced Onion
🥕 1/4 cup diced Carrots
🥬 1/4 cup diced Celery
🌿 1/2 cup diced Fennel (reserve fronds for garnish)
🥬 1/2 cup sliced Leeks
🧄 2 cloves minced Garlic
🍅 1 tablespoon Tomato Paste
🍅 1/2 cup diced Fresh Tomato
🍤 6-8 large Shrimp, shell-on for broth, peeled for poaching
🐟 1-2 Red Snapper fillets, cut into large chunks
🐟 4-6 large Scallops, cut into 2-3 pieces each
🌿 2-3 sprigs fresh Thyme
🌶️ 1 teaspoon Piment d'Espelette (or substitute: smoked paprika)
🍾 1/4 cup Pernod
🥂 1/2 cup White Wine
🌾 A pinch 1/4 teaspoon Saffron Threads
💧 4-6 cups Water, use S.Pellegrino for mineral flavor
🧂 Salt
🍊 Zest of 1/2 Orange
🍋 Zest of 1/2 Lemon
🫒 1 tablespoon Olive Oil, for finishing
🌿 1 tablespoon Fresh Parsley, chopped for garnish
🥖 1/2 Baguette, sliced and toasted for croutons
🌶️ Rouille, homemade saffron garlic mayonnaise
Instructions
1- Prepare the Base:
- In a large Le Creuset Dutch Oven, melt the Tillamook Butter over medium heat.
- Add the diced onion, carrots, celery, fennel, and leeks. Sauté gently until the vegetables soften.
2- Enhance Flavor:
- Add the minced garlic and a touch more butter.
- Stir in the tomato paste to enhance the depth of flavor, followed by the diced tomatoes for freshness.
3- Add Seafood:
- Place the shell-on shrimp, snapper chunks, and scallops into the pot.
- Allow all ingredients to "sweat" together, absorbing the buttery, aromatic base.
4- Spice and Deglaze:
- Tear fresh thyme sprigs into the mix and sprinkle Piment d'Espelette for a spicy kick.
- Deglaze the pot with Pernod, then pour in white wine. Increase the heat to bring it to a boil.
5- Simmer the Broth:
- Add saffron threads and enough S.Pellegrino water to cover all ingredients.
- Season with salt and allow it to boil. Reduce the heat and let it simmer for 20 minutes, intensifying the flavors.
6- Blend and Strain:
- Carefully transfer the contents with a Thermomix or similar food processor.
- Blend the ingredients until smooth, and then strain the mixture back into the cleaned pot using a fine-mesh sieve. Press to extract all liquid.
7- Final Seasoning:
- Incorporate strips of orange and lemon zest into the strained broth for a citrusy acidity.
8- Poach Remaining Seafood:
- Gently poach the peeled shrimp, scallops, and snapper in the broth until just firm and opaque.
9- Prepare Croutons:
- Toast the baguette slices lightly and spread with rouille as a savory accompaniment.
10- Assembly and Garnish:
- In individual Le Creuset mini cocottes, place the poached seafood at the bottom.
- Ladle the saffron-infused broth generously over the top.
- Garnish with fennel fronds, parsley, and a drizzle of olive oil for a finishing touch. Float a rouille-topped crouton on each serving.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories: Approximately 450
Proteins: 30g
Fats: 20g
Carbohydrates: 35g
Equipment: Le Creuset Dutch Oven, Fisher & Paykel Induction Cooktop, Thermomix Food Processor, Fine-Mesh Sieve, Global Chef's Knife, Boos Block Cutting Board
Cooking Tips
- Blend the entire seafood mixture, including shells, for a rich, flavorful broth.
- Sequentially poach the seafood to ensure proper cooking without overcooking.
- Serve with homemade rouille for authenticity and infused flavor.
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