New Orleans-Style Bouillabaisse
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
46
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil2 stalks
Celery (diced)1 small
Leek (chopped)4 cups
Chicken Stock1
Egg Yolk1 tsp
Dijon Mustard3 cup
Grapeseed Oil1
Salt3 cloves
Garlic (grated or minced)2
Plums170 g
Beer (such as abita)90 g
Crabmeat (fresh)Directions:
1
For the broth: Heat the oil in a medium pot over medium-high heat
2
Add the shrimp heads and shells and saute a few minutes until starting to brown
3
Add the celery, bay leaf, leeks, onions and peppercorns; stir for a couple of minutes
4
Add the herb bundle and cover with the stock, then add the saffron and bring to a simmer
5
Let bubble gently for about 30 minutes
6
Strain and reserve
7
For the spicy garlic aioli: Whisk together the egg yolk, garlic, Dijon and lemon juice in a small bowl
8
Whisking constantly, slowly stream in the oil to emulsify
9
Season with salt, pepper and hot sauce
10
For the bouillabaisse: Heat 1 tablespoon of the oil in a medium to large Dutch oven over medium-high heat
11
Add the andouille and cook until browned and crisp
12
Remove from the pan and set aside
13
Reduce the heat to medium and add the remaining tablespoon olive oil to the Dutch oven
14
Add the garlic, celery, onions, fennel and bell peppers
15
Let sweat for 8 to 10 minutes, adding the tomatoes during the last few minutes of cooking
16
Raise the heat to medium-high, add the beer and bring to a simmer
17
Let reduce for a few minutes, then add 2 to 3 cups of the shrimp stock and bring to a simmer
18
Add the redfish and shrimp and let cook through, 3 to 4 minutes
19
Remove from the heat and stir in the crabmeat to heat through
20
Season with Old Bay and hot sauce and add the andouille back to the pot
21
To serve: Spread the aioli on the toasted baguette slices and divide among four shallow bowls
22
To each bowl, add three pieces of fish, three pieces of shrimp, some crab and some Andouille
23
Pour in some of the broth, making sure to include the vegetables in the broth
24
Garnish with the reserved fennel fronds