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Franck's Bouillabaisse

There are so many theories as to what a “real” Bouillabaisse is supposed to have in it or not have in it but Chez Nous Bistro is here to help you out. They firmly believe that Bouillabaisse should have what your taste and budget allow, and that is exactly how they make it.

Fish Stock (makes enough to freeze in containers for future use)

4 lbs clean fish bones (no gills, eyes, etc. ask at the fish counter for them to save some for you)

1 onion, diced

1 stick celery, diced

1 leek, cleaned well and sliced

10 cloves garlic (can leave whole)

Sweat the above ingredients until translucent over medium high heat in a large soup casserole and ¼ c olive or plain oil. Add:

1 bouqet garnie (a bunch of herbs tied together with kitchen twine or wrapped in cheesecloth: 1 branch fresh thyme, 2 branches fresh parsley, 1 branch rosemary, 2 bay leaves)

2 c white wine

And then cover with water and bring to the boil. Skim the top of the stock and then turn down the heat and let cook slowly for about 25 minutes. Strain through a sieve and cool. You can freeze this until you’re ready to make your fish soup.

French Fisherman’s Soup

This soup is delicious on its own, with the traditional garnishes which are croutons, spicy aioli, and shredded gruyère cheese. It also makes a wonderful base for a classic Bouillabaisse.

The day before, marinate:

5 lbs mixed fish of choice (cod, sole, halibut, salmon, etc.)

1 large sliced onion

5 cloves chopped garlic

1 diced carrot

1 diced celery stick

1 T ground coriander

1 star anise, ground

2 pinches saffron

1/2 t pepper

½ c olive oil

2 diced fresh tomatoes

The next day; separate all of the fish from the vegetables and then sweat the veggies until soft over medium high heat in soup pot with the olive oil. Add 2 cups white wine, 2 quarts fish stock, 2 diced potatoes. Bring to simmer and add fish. When potatoes are soft, the soup is done. Purée in a blender; adjust seasoning and thickness of desired.

Bring soup to boil and add boiled potatoes, mix of fish/shellfish that you prefer. Serve with garlic crostini and rouille (spicy garlic mayonaisse).

Rouille

This magic sauce gives a creamy kick to the final dish. It also is amazing on sandwiches or as a dip for any kind of fritter, crab cake, whatever you’re in the mood for.

½ c store-bought or homemade mayonnaise

½ clove crushed garlic

Juice of ½ lemon

½ t chili paste, harissa, hot sauce

Pinch toasted and crushed saffron

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