Bouillabaisse Sauce
Time: 120 minutes
Every true seafood lover needs a go-to bouillabaisse recipe. Consider this a proficient to expert level stock that pairs lusciously with a variety of fish and shellfish. Cook this for a hot winter meal or store in the freezer for quick preparation.
INGREDIENTS
Yield: 8 servings
- 1 lb. Lobster Tails or bodies
- 1/C g Canola oil
- 2 oz tomato paste
- 1 C mussel stock
- 1C clam juice
- 25 ea. Littleneck Clams
- 3 ea. garlic cloves
- 2 ea. shallots
- 2 ea. lg carrots
- 1 ea. fennel bulb
- 1 ea. Yellow onion
- 1 heavy pinch saffron
- 5 ea. large tomatoes
- 500 ml white wine
- 3 sprigs fresh thyme
- 3 sprigs fresh tarragon
- 4 oz butter
- 2 ea. lemon
- 1 ea. orange
PREPARATION
Step 1
Roast lobster shells in large sauce pot with canola oil
Step 2
Add all vegetables and sweat until tender
Step 3
Add tomato paste, cook for three minutes
Step 4
Add white wine, reduce to a glaze
Step 5
Add saffron, bay leaves, clam juice and mussel stock. Cook for 30 minutes at a simmer
Step 6
Strain all solids out. Place strained sauce into a sauce pot, reduce by one third.
Step 7
Remove from heat, whisk in whole butter. Season with lemon juice and zest, orange juice and zest, and salt
Step 8
Steep with tarragon and fennel fronds for 10 minutes
Step 9
Strain and serve!
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