Maritime Bouillabaisse with Garlic croutons and Dill Aioli
Ingredients
- 8 each Shrimp in shell, size 16/20 or 21/25
- 2 each 1 1/4 Lb lobsters, live
- 1/2 Lb Boneless, skinless halibut Filet (or comparable firm flesh fish)
- 1/2 Lb Boneless, skinless swordfish
- 3/4 Lb Monkfish (cleaned and trimmed down)
- 12 each 20/30 size sea scallops
- 3/4 Lb Mussels in shell
- 1 Lb Fish bones and heads if available
- 1 Quart Rough chopped Carrots, Onion, and celery
- 1 Head Whole garlic.
- 2 cups Julienne Sweet Onion
- 1 Medium Fennel Bulb
- 2 Cups Baby potatoes cut in 1/2 or 14 depending on size. They should be about 1/4 to 1/3 inch.
- 1/2 tsp Saffron threads
- 1 Oz Pernod or anise flavored liquor
- 1/2 tsp Anise seed
- 4 each Bay leaves
- 1 Tbsp Whole peppercorns
- 1/4 cup Fresh basil leaves
- 2 Tbsp Chopped Fresh Dill
- the zest and juice of 1 large lemon
- 1 28 ounce Can of diced tomato in juice
- 1 Pint Fresh grape tomatoes, cut in half
- Kosher salt and fresh ground black pepper to taste
- Olive Oil for cooking
- For croutons:
- 1 Each French baguette
- 2 Tbsp Chopped Fresh garlic
- 1/2 Cup Olive oil
- Salt and Pepper to taste
- For Aioli:
- 2 large Egg Yolks
- 1 tsp Dijon Mustard
- 1/2 Tsp Chopped fresh Garlic
- 1 Tbsp Lemon Juice
- 1 Tbsp Chopped Fresh Dill
- 1 Cup Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat oven to 300
- make the croutons: Cut baguette into 1/2 inch thick angle cut ovals or rounds. Spread them out on a baking sheet pan. Mix the garlic, oil, salt and pepper together. Brush this mix over the bread and bake for approximately 10 minutes until they are cooked through. They should not be too soft. Be careful not to overcook though.
- Make the aioli: Put all ingredients except oil and dill in a food processor. Turn the machine on. Drizzle the oil in slowly until the aioli forms a loose mayonnaise consistency. Add in the dill, Pulse until mixed. Adjust seasoning if necessary.
- Peel the shrimp if they have peels. Cut the back and remove the black or blue line in he shrimp (this is its digestive track. Save the shells for seafood stock.
- If you are not too squeamish, Separate the lobster into parts. You will use the body for the stock. Otherwise, you can boil the whole lobster and use the court bouillon for the stock base.
- To make the stock: Place Fish bones, lobster bodies, and shrimp shells with celery, carrots, onions, and trimmings from fennel in a large pot. Add peppercorns, 2 bay leaves, and water to cover by at least 2 inches. Bring to a boil. Then taper back to a simmer. Allow to simmer for about 45 minutes. Then strain the liquid. Use this liquid to boil your lobsters for about 8 to 10 minutes. Cool them in ice water. . Then, remove them from their shells. Cut the tail pieces in 1/2.
- Julienne slice fennel bulb and Onion. Chop the garlic, zest and juice the Lemon, chop the dill, and cut the tomatoes and potatoes while the stock is cooking. Also, cut your fish into 2 ounce pieces. Remove muscle from the scallops and make sure your mussels are cleaned and beards removed.
- Heat olive oil over medium high heat in a large wide pot. Saute the onion, garlic, bay leaves, and fennel until translucent. Add the potatoes and let them lightly brown. Stir as needed. Add in the saffron and lemon zest, and stir. Then add the Pernod and burn off the alcohol. Add in the can of tomato and 1 quart of stock. Bring to a boil and cut back to a simmer. Cook for about 20 minutes. You want the potatoes cooked, but not overcooked. Add the Tomatoes and dill. Stir and Season the soup.
- In a separate pan. Heat olive oil over medium high heat. Sear the fish, shrimp, and scallops, about 1 minute per side, separately. Season with salt and pepper. When they are all done, add them to the soup. And add in the mussels. Cover the soup and allow the mussels to open.
- To serve: Divide the cooked lobster between bowls. Then split up the seafood evenly between the bowls. Ladel the soup over the seafood. Then top with a crouton and a drizzle of aioli. Or you can serve family or buffet style from a large serving bowl or crock.
Notes
If you don't have access to fish bones or fish heads, use the lobster and shrimp bodies to make a seafood stock.