Pirate’s Booty Bouillabaisse

Le bonheur est à votre foyer, ne le cherchez pas dans le jardin étrangers.
English translation

“Happiness is in your home, do not seek itinerary in the garden of strangers.”

I was watching Ina and her guests Rob Marshall and John DeLuca when she asked about eating while filming and they referenced how healthy they ate during on set of Pirates courtesy of Captain Jack indeed,
“Not all treasure is silver and gold, mate.”

Perfect dinner for a night of pirate movies a very tasty bouillabaisse inspired by Chef Ludo that just amazed me… a gently flavored base with big bites of fresh from sea grouper, shrimp, and quartered scallops. It takes a bit of time to make and can be made at least two days tossing in fresh cuts of fish in the last minutes of cooking time when bouillabaisse base is piping hot gently place the fish additions according to their cooking times. I love to add mussels, but alas none were available for this night’s dinner. I made a few changes here and there, but nothing important as the recipe is already so good.

This recipe easily became my go to recipe for just us or dinner
guests – link to Ludo’s recipe below.

1 hr 20 mins
Active:1 hr
Yield: 4 servings

Seafood Broth

  • 2 tablespoons unsalted butter, plus more if needed 
  • 1 onion, cut into small cubes 
  • 1 carrot, cut into small cubes 
  • 1 celery stalk, cut into small cubes 
  • 1 fennel bulb, cut into small cubes, fronds reserved for garnish 
  • 1 leek, white and light green parts only, thinly sliced 
  • 6 garlic cloves, thinly sliced 
  • 4 ounces tomato paste 
  • 1 tomato, cut into small cubes 
  • 5 to 6 shell-on raw large shrimp (about 6 ounces), roughly chopped 
  • 1 (7-ounce) skinless red snapper fillet (or any white fish), roughly chopped 
  • 1 sea scallop, roughly chopped 
  • 3 thyme sprigs 
  • 1 pinch piment d’Espelette 
  • 1/3 cup Pernod 
  • 1 cup dry white wine 
  • 1/2 tablespoons saffron 
  • 4 cups water 

Bouillabaisse

  • Zest of 1/2 an orange 
  • Zest of 1/2 a lemon 
  • 2 (7-ounce) skinless red snapper fillets 
  • 4 sea scallops (about 5 ounces) 
  • 8 shell-on raw large shrimp (about 8 ounces) 
  • Kosher salt 
  • Freshly ground pepper 

Additional Ingredients

  • Chopped parsley 
  • Extra-virgin olive oil 
  • Toasted baguette slices 
  • *Your favorite Rouille optional
  • Melt butter in a large enameled cast-iron casserole over medium. Add onion, carrot, celery, fennel, leeks, and garlic. Cook until softened and translucent but not browned, 8 to 10 minutes. Add tomato paste; stir until well combined.
  • Add tomato, shrimp, snapper, and scallop; stir to combine. If ingredients seem dry, add 1 tablespoon butter. Add thyme and piment d’Espelette. Stir in Pernod, scraping browned bits from bottom of pan. Add white wine; bring to a boil. Stir in saffron. Add 4 cups water, and return a boil. Reduce heat to low, and simmer 20 minutes.
  • Working in batches if necessary, transfer seafood broth to a blender. Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth.
  • Pour seafood broth through a fine wire-mesh strainer set over a large heatproof bowl, pressing on solids to extract as much liquid as possible. Discard solids.

Make the bouillabaisse

  • Combine seafood broth, orange zest, and lemon zest in a large enameled cast-iron casserole. Bring to a simmer over low.
  • Add red snapper fillets; cook until just cooked through, about 7 minutes. After 2 minutes, add scallops and shrimp; cook until just cooked through, about 5 minutes.
  • Remove from heat; season to taste with salt and pepper. Divide bouillabaisse among 4 serving bowls. Garnish with reserved fennel fronds, chopped parsley, and extra-virgin olive oil. Serve with toasted baguette slices and rouille.

guests.https://www.foodandwine.com/bouillabaisse-ludo-lefebvre

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