“Bouillabaisse (Occitan: bolhabaissa) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa [ˌbujaˈbajsɔ], a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).
Bouillabaisse is a fish soup containing various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron.
What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth, the use of bony local Mediterranean fish, and the method of serving. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.” Taken from Wikipedia
Chef Augusto shares with us a special bouillabaisse recipe made with lobster. Mari Jo Sifre, La Boutique Du Vin’s manager recommends as a wine pairing, Angeline Chardonnay ‘07 which can be found in our store.
So here is the recipe!
Ingredients FOR LOBSTER STOCK
- 14 Shrimps (shell on)
- 1 lb. Lobster Tail in shell
- 3 Tbs. Olive Oil
- 1 ½ mirepoix
- 2 garlic cloves chopped
- 2 Tbs. Tomato Paste
- 3 Bay leaves
- Pinch of Saffron
- 8 cups water
- 2 cups White Wine
Method
Peel shrimps and lobster, reserve meat in the refrigerator.
In large pot heat olive oil over high heat, add lobster and shrimps shells, cook until the shells turn red, add mirepoix and garlic and cook until soft.
Add tomato paste, bay leaves, saffron, water and wine, bring to a boil, reduce heat and simmer for 1 hour, strain and discharge solids.
Ingredients for SOUP
- 3 Tbs. Olive Oil
- 2 leeks white part only chopped
- 1 fennel chopped
- 2 carrots peeled and diced
- 2 large tomato peeled seeded and diced
- 3 potatoes peeled and diced
- 2 garlic cloves minced
- 1 cup dry White Wine
- 1 lb. Halibut filet cut in chunks
Method
In large soup pot heat olive oil, add leeks, carrots, fennel and garlic sauté until soft.
Add tomatoes, white wine; bring to a boil add lobster-shrimp stock bring to a boil again, simmer for 10 min *, add diced potatoes, and cook until potatoes are soft.
Season shrimps, lobster meat and halibut with salt and pepper.
In a large skillet with olive oil, sauté lobster meat and shrimps until just cooked, remove and keep warm.
Put halibut meat** into hot soup stock, simmer for 2 minutes, adjust seasoning, add a splash of Pernod or Pastis, remove from heat.
Divide lobster and shrimps into hot soup plates, spoon hot soup with fish over lobster and shrimps.
Serve with toasted French bread.
* You may add more Saffron if needed.** you may also add fresh Mussels.
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