Okay we are going to cheat just a little bit. Pictures of Yolande's first Bouillabaisse (with shrimp and clams) but recipe is Lucienne's (with lobster tails) and quantities for 4.
2 TBSP olive oil
1/2 large yellow onion, chopped
3 inches of one leek, green and white parts, chopped
3 inches of one celery rib, sliced
3 inches of fennel stalk and fronds, chopped
1 fat clove of garlic, minced
1 plum tomato, chopped
1 tsp Herbs de Provence
5 medium white potatoes, peeled and thinly sliced
1/2 c. canned diced tomatoes
1.5 qts fish stock
2 pinches saffron threads
1/2 tsp fennel seeds, slightly pummelled
salt and pepper to taste
1/2 tsp Harrissa
2 oz white wine
2 8 oz fillet of cod, cut in three
1 8 oz fillet of haddock, cut in three
2 lobster tails, split length wise, shell on
Lucienne's secret: take your time. Keep the stove on low. Be patient.
Into a large mouthed pot, add the oil. Chop and add the onion, toss. Chop and add the leeks, toss. Chop and add the celery, toss. Chop and add the fennel, toss. Once onions and celery and the rest are translucent, chop and add the tomatoes, toss. Mince and add the garlic then the Herbs de Provence, toss. LOWEST setting of heat, remember.
Peel and rinse and thinly slice the potatoes into the pot. Toss to thoroughly coat the potatoes with the the flavors already in the pot.
Cook for another 5 minutes. Add fish stock, bring to a simmer, SLOWLY. Add saffron, fennel seeds and taste for salt and pepper, adjust seasoning.
Add white wine. Note: you may substitute dry vermouth or pastis if you like. I like pastis (Pernod, in my case). If you like a little heat in your bouillabaisse, and Lucienne does, add the Harrissa now. You can keep this going over very low heat now until your are ready for dinner. In my case it sat for another hour, while I ran up showered, hair, make-up, ran down, poured a glass of wine and awaited my guests.
Back to the cooking! Slide your thickest cuts of fish (or whole fish if you are using) into the broth first. then thinner cuts, finally shell fish. You are poaching your fish and shellfish. Once they are done (5 to 15 minutes depending on the fish you are using. It is ready to serve.
To serve the Bouillabaisse Lucienne (and I) pull the fish back out and arrange on a tray. The broth and potatoes get kept in a soup kettle. You need to make a Rouille (very garlicy mayonnaise made with olive oil), recipe below and have some thinly toasted baguette slices that have been rubbed with a garlic clove. You will need a plate for the fish, a bowl for the soup and potatoes. Once on your plate it should look something like this: Oh! and don't forget the glass of Rose!
Forgot the Rouille!
1 lg. clove garlic, pressed
1/2 tsp (or less) Harrissa
6 or so threads of saffron
1/4 of a lemon, juiced
1 egg yolk
1 pinch of salt
1 c. or more of olive oil (I like dark EVOO)
Whisk together everything but the olive oil. Beat till egg yolk light and frothy. Add oil in a steady stream and beat vigorously untill all absorbed.
NOTE: A traditional rouille will also have a slice or two of potato from the Bouillabaisse smashed into the egg yolk before adding the oil. If you add the potato your mayonnaise will absorb another 1/2 cup or so of oil.