Bertolli

Charleston Soups Recipe List

Bistro Toulouse

1220 Ben Sawyer Boulevard, Ste. I, Mt Pleasant, SC 29464
843-216-3434

Bistro Toulouse Bouillabaisse

4 Servings

Ingredients for Bistro Toulouse Bouillabaisse

½ lb Shrimp, peeled and deveined
2 lb whole fresh fish (Snapper or Grouper) scaled and fileted (reserve bones for stock) or 1 lb fileted fish
½ lb Calamari, cleaned and cut into tubes
16-20 Mussels, rinsed clean
2 ea Fennel Bulb, thin sliced
6 cloves Garlic, chopped
4 ea Roma Tomatoes, diced
½ ea Spanish onion, thin sliced
1 small potato, peeled and diced
1 cup white wine
3 ea egg yolk
6 ea Saffron Threads
1 cup + 2 Tbsp vegetable oil
1 lemon
8 slices Baguette

Preparation

Fish Stock:

Use bones and head from fileted fish (or ask for bones at your fish market if you buy fish that is already fileted). Sauté bones and head in a pan 1 Tbsp oil to light color. Add white wine and reduce until almost dry. Add water to the pan to cover bones and simmer on low heat for 90 minutes. Strain stock and set aside. Can be made one day ahead and stored in refrigerator.

Rouille:

Boil diced potato with 3 cloves of garlic in water until cooked through. Drain and mash or put through a ricer. In a food processor combine 3 egg yolks and juice of 1 lemon. Add potato mixture and 3 threads of saffron and pulse until combined. Slowly add 1 cup vegetable oil to the processor while running. Set Rouille aside while you finish preparing the dish. Can be made one day ahead and stored in refrigerator.

Final Preparation:

Sauté fennel, onion and 3 cloves garlic with 1 Tbsp vegetable oil until translucent. Add tomato, reserved fish stock and 3 threads saffron. Simmer for 30 minutes then season to taste with salt and pepper. Cut fish into large bite sized pieces. Add shrimp, fish, calamari and mussels to simmering broth. Cover tightly and cook 3-4 additional minutes until mussels have opened and fish is cooked through.

Divide fish/shellfish and vegetables into four large deep bowls and ladle broth over top. Rouille can be served on top or on the side. Serve with grilled or toasted Baguette. Bouillabaisse can be made with any light white fish or shellfish, based on seasonal availability and your taste preferences. Bon Appetit!

Our Social Media Pages

Facebook Twitter Pinterest Google Plus

Our App Stores

Apple Store