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Bouillabaisse Sauce

October 1, 2024 By: Browne Trading Company
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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