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Boulevard’s Bouillabaisse

Boulevard's Bouillabaisse
YIELDS
2 servings

Recipe courtesy of Chef Alex Chen of Boulevard Kitchen & Oyster Bar.

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Ingredients

Bouillabaisse Stock

6
lb(s) fish bones from rock fish (we get ours from Seafood City Granville Island)
2
Tbsp olive oil
6
pieces lobster head and bones (stomach sack and gill removed)
1
medium yellow onion, julienned
cup celery, diced
3
large cloves garlic, diced
2
cups fennel, chopped
130
mL Pernod Pastis
8
Roma tomatoes, cored removed, diced
10
sprigs fresh thyme
2
bay leaves
4
pieces star anise
1
orange peel, pith removed
fresh juice from ½ orange
cup parsley
300
mL Heinz tomato juice
2
L water
1
Tbsp saffron
2
tsp kosher salt
2
L fish stock
4
L water

Rouille

3
whole egg yolks
1
clove garlic
½
tsp saffron
1
small Russet potato
tsp cayenne pepper
1
tsp kosher salt
1
pinch black pepper
½
cup extra virgin olive oil
10
mL water

Bouillabaisse

1
Tbsp olive oil
½
yellow onion, diced
½
cup white leeks, diced
½
cup fennel, finely chopped
1
small clove garlic, diced
60
mL Pernod Pastis
3
lb(s) lobster
lb(s) rock fish
500
mL Bouillabaisse Stock
1
orange peel, pith removed
fresh juice from ½ orange
1
bay leaf
½
tsp thyme leaves, stem removed
½
tsp saffron
2
whole shrimps, peeled and deveined
1
Roma tomato, peeled, seeds removed, diced
1
tsp fennel, finely chopped
1
tsp Italian flat leaf parsley, finely chopped
¼
tsp kosher salt
1
pinch black pepper
¼
cup Gruyère
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Directions

Step 1

Cut fish and lobster bones into approximately 4cm x 4cm pieces and soak in ice water for 30 minutes. Rinse, drain and set aside.

Step 2

Warm up a large pot with olive oil on medium high heat. Add lobster bones and roast for 2 minutes.

Step 3

Add in onions, celery, garlic and fennel and cook for an additional 2 minutes.

Step 4

Deglaze with Pastis and flambé by lighting the pot on fire. Caution: always use extreme care when cooking with an open flame.

Step 5

Once the fire subsides, add in remaining ingredients. Bring the broth to a boil, and then turn it down to simmer. Skim often. Simmer until bones are almost falling apart, about 45 minutes.

Step 6

Strain through a chinois or fine mesh strainer to produce a smooth texture. Chill overnight in the fridge until below 40ºF.

Step 7

Boil potatoes until soft, and peel off skin. Set aside.

Step 8

In a food processor add potatoes, egg yolks, garlic, saffron, cayenne pepper, salt and pepper. Turn on and slowly emulsify with olive oil. Add water if the mixture is too thick.

Step 9

Heat olive oil in a pot on medium heat. Cook the onions, leeks, fennel and garlic for 30 seconds.

Step 10

Deglaze with Pastis and flambé by lighting the pot on fire. Once fire subsides, add in lobster, fish, bouillabaisse stock, orange peel, bay leaf, and thyme.

Step 11

Bring to a rapid boil, and add in saffron, shrimp, olive oil, tomato, fennel fronds, fresh squeezed orange juice and parsley. The fish and lobster should be done after about 3 1/2 minutes.

Step 12

Season with salt and pepper. Remove the orange peel and bay leaf.

Step 13

Pile fish high in middle of bowl, and then add broth. Garnish with lobster head. Serve with rouille and Gruyère on the side. Served at Boulevard Kitchen & Oyster Bar with house-made crostini, but may be substituted store-bought crostini of your choice.

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