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local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.

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A long time ago in a different life (or at least i A long time ago in a different life (or at least it feels that way) I was riding in a car at night with @whereissionnie to meet up with @ruthielindsey and @1924us for bonfires and general cabin shenanigans outside of Nashville. 

I remember the drive so well. It’s a conversation that always stuck with me. We talked about trauma and crisis. And I don’t know much, but I shared the only thing I know, a thing that has served me well through the natural undulations life is bound to bring.

And that is simply sometimes you have to cling to the mast. You aren’t doing anything but surviving but that’s the most important work of all. Because the storm WILL pass. And you‘ll be left standing.

And when it does you can mend the sails. Untangle the ropes. And get on with the business of sailing.

I’ve learned to give myself permission to do nothing but make it through. To sleep a little too late. To dance in front of the mirror and feel myself even when I look ridiculous. To load and unload the dishwasher and allow that to be a great victory. To dress like a cartoon character in nothing but white t-shirts and denim shorts.  To eat mac & cheese from a box and frozen chicken nuggets sometimes. To not respond to text messages. To flail and get back up over and over. To ask for help. A lot.

And also permission to feel it all. Rage. Grief. Joy. Hope and hopelessness. And sometimes all within the span of a few minutes. 

And most of all, whether navigating calm waters or stormy ones, what matters more than anything is the crew you’re doing it with. Surround yourself with solid people.

People that challenge you with compassion. And humor. People whose strengths buttress your weakness. People that don’t judge you. That believe in you even when you think they’re maniacs for doing so.

I know a disproportionate amount of us have had rough seas this year. Cling to the mast in the storm. Choose your crew wisely. No storm ever lasted forever. But there never was a last storm in the world. Accept that they will come and be prepared.

A French Supper: Pernod Classic Saffron Bouillabaisse, Fennel Soup, & Flourless Chocolate Cake

Cook

03.29.2018

Pernod Bouillabaisse recipe fresh seafood Photo by Beth Kirby Local Milk Blog

Today I’m cooking with one of my favorite spirits, Pernod Classic. I’ve had a bottle in my cupboard for as long as I can remember, and it usually found its way into brothy concoctions of herbs, butter, and shellfish. I splash it in soups, whip it into my aioli, and sometimes even my whip cream.

So, when they reached out and asked me to develop some recipes, I was very excited to partner with them. This menu is the result: a creamy fennel & anise scented soup; a saffron, Pernod Classic, and orange infused Bouillabaisse with garlicky saffron aioli (crusty bread required); and a decadent chocolate flourless cake with a Pernod Classic infused whipped cream.

If you aren’t familiar Pernod Classic is a versatile anise & fennel scented liqueur with hints of chamomile & honey that works in both cooking and cocktailing. It’s made in France and conjures up images of both Moulin Rouge era bohemians drinking on Haussmannian rooftops, old men sipping it with a splash of water during the Provence summer surrounded by fields of lavender, and large pots of bouillabaisse simmering in the port town of Marseilles.

It’s a novel in a bottle, and if a cook is only as good as their ingredients (spoiler alert: they are), then this can take your recipes from ordinary to elegant, from everyday to transformative. I think one of the biggest guiding principles in how I develop and think about recipes is: do these flavors tell a story? Do they whisk me away? Is there something unexpected I can take away from eating this? And, of course, is it delicious?

For a recipe to make it, it has to tick all those boxes. And these do. Mix up a cocktail with Pernod Classic (or enjoy it simply on ice with a splash of water), and you have an elegant evening at home from plate to pour that will whisk you away to France with each bite.

I recommend taking care to source the absolute best seafood you can find for your Bouillabaisse—it doesn’t matter so much what seafood mix you use, but more that it’s high quality. Firm white fish, crustaceans, and mollusks all do very well in it. For the soup, make sure it’s very well blended, and for a more refined texture you can even strain it by pushing it through a fine sieve with the back of a ladle. Lastly, make sure you only lightly whip the cream for the dessert, it should be soft, not stiff.

Flourless Chocolate Pernod Classic Cake (serves 8-10)

10 tablespoons plus 1 Tablespoon unsalted butter, room temp, divided
2/3 cup unsweetened cocoa powder + 1 Tablespoon for dusting
10 ounces dark chocolate, finely chopped (67%)
1/4 cup Pernod Classic
5 large eggs, separated
1 egg yolk
1/4 teaspoon salt
1 teaspoon real vanilla extract
1/2 teaspoon cream of tartar
1 cup granulated sugar
1 cup cold Heavy Cream
2 tablespoons Powdered Sugar
2 tablespoon Pernod Classic

Directions

  1. Heat the oven to 350°F and put a rack in the center.
  2. Prepare a 9″ spring form pan. Spread 1 tablespoon of the softened butter over the bottom and sides the pan and sprinkle with enough cocoa to lightly coat it. Shake the pan around in a circle to make sure the cocoa powder is evenly coating the entirety of the pan, tossing out any excess.
  3. Place the remaining butter and the chocolate in a large heat proof bowl placed over a pot of simmering water, whisking constantly until shiny, melted, and smooth. Let cool for 2 to 3 minutes until the chocolate is warm, but not hot.
  4. Whisk the egg yolks into the cooled chocolate mixture. Sift in the remaining cocoa powder (I just pass it through a sieve) and salt. Add the vanilla extract and Pernod Classic and whisk until completely combined.
  5. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites at low to medium speed for about 15 to 20 seconds until foamy.
  6. Add the cream of tartar and beat at medium speed, for about 1 minute, until the whites form soft peaks.
  7. With the mixer still at medium speed, gradually add the sugar and beat until you’ve created glossy, stiff peaks that stand by themselves when you lift the beaters slightly, 1 to 2 more minutes.
  8. Stir about a quarter of the whipped egg whites into the chocolate mixture to lighten it. Then, with a baking spatula, gently scoop the remaining egg whites into the batter. Fold the egg whites into the chocolate mixture by pulling the spatula toward you from the center of the bowl and then turning the batter over on itself and rotating the bowl as you do so. Continue to do this to incorporate the egg whites without losing volume.

Bake the cake:

  1. Pour the batter into the pan and smooth the top with a spatula.
  2. Bake for 30 minutes, or until the cake has risen ever-so-slightly in the center and is set enough in the center that it will not jiggle when the pan moves. If it pulls away from the sides of the pan, it’s overcooked, though it should pull away as it cools. Cool completely on a wire rack. Remove the side of the pan and serve with the Pernod Classic whipped cream.
  3. While the cake bakes, make the whipped cream. In the bowl of a mixer fitted with a whisk attachment, whisk the Pernod Classic, heavy cream, and sugar until just thickened. Be very careful to not over beat! It should be soft and just barely set up.

Pernod Classic Roast Fennel & Cauliflower Cream Soup (serve 6 as a starter)

2 tablespoons olive oil
1 teaspoon kosher salt, divided in half
1 head cauliflower, chopped into florets
1 large fennel bulb, fronds removes & reserved, chopped into 1″ pieces
1 medium leek
1 small shallot
1 garlic clove, chopped
1 teaspoon coriander seeds, ground to a powder
1 teaspoon sugar
6 cups of vegetable stock
juice of a lemon
1/3 cup Pernod Classic
1/3 cup heavy cream

Directions

  1. Heat oven to 450. Toss cauliflower and fennel with 1/2 teaspoon salt and 1 tablespoon of olive oil and roast for 30 minutes until starting to blacken and brown.
  2. In a heavy soup pot, heat the other tablespoon olive oil until shimmering.
  3. Add the leeks and shallot and cook until fragrant, about 5 minutes. Be careful not to brown.
  4. Add the garlic, 1/2 teaspoon of salt, and coriander and cook 1 minute more.
  5. Add the roasted cauliflower & fennel, stock, lemon, sugar, and Pernod Classic.
  6. Simmer for 15 minutes to meld the flavors. Transfer to a vitamix or blender, blend until completely smooth, and return to the pot through a sieve for an extra refined texture or don’t sieve for a more rustic texture. If the soup is too thick, thin with additional stock.
  7. Stir in the cream until combined.
  8. Season to taste with salt, sugar, and lemon juice.
  9. Serve hot with fennel fronds and a drizzle of cream.

Print
Pernod Classic & Saffron Bouillabaisse Recipe

Serving Size: 8-12 People

Pernod Classic & Saffron Bouillabaisse Recipe

Ingredients

    For Broth
  • 1/4 cup Olive oil
  • 1 small yellow Onion
  • 1 Leek
  • 1 lb canned whole tomatoes (unsalted), roughly chopped or crushed with the back of a spoon in the pot
  • 4 cloves garlic, crushed
  • 2 fennel bulbs, green tops removed, fronds reserved, roughly chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 2 big pinches saffron
  • Peel of one orange, pith removed
  • 1/2 tablespoon Fresh cracked black pepper
  • 1 teaspoon Salt
  • 6 sprigs parsley
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon dried tarragon or 3 sprigs fresh
  • 2 lb fish bones
  • shells from 1 lb shrimp
  • 1/4 cup Pernod Classic
  • 1/2 cup dry white wine
  • 3 quarts water
  • For Rouille
  • 3 egg yolk
  • 1 large clove garlic minced into a paste with a 3 finger pinch of kosher salt
  • 1/4 teaspoon saffron
  • Pinch of cayenne
  • juice of half a lemon (or more to taste)
  • 1 T luke warm Pernod Classic
  • 1/2 cup grapeseed
  • 1/4 cup good olive oil
  • Salt to taste
  • For Soup
  • 4 medium yukon gold potatoes, chopped into 1" chunks
  • 2 medium fennel bulbs, chopped into 1" chunks
  • 3 lbs assorted of the best white fish available
  • 1/2 lb mussels
  • 1/2 lb clams
  • 1 lb shrimp or langoustine, peeled and deveined, tails left on
  • 1/2 lb scallops
  • Bread for serving

Instructions

  1. Heat the oil in a stock pot until just shimmering and add the onion and leek.
  2. Cook over med-low until translucent and fragrant but do not brown, 5 minutes.
  3. Add in the tomatoes and garlic, cook 5 more minutes.
  4. Add in the rest of the ingredients. Give a stir, and simmer gently 30 minutes. Strain well, pressing solids to release liquid with back of a ladle.
  5. Season to taste with the juice of half a lemon and additional salt if desired. It should be delicious enough to eat on it's own at this point. Set aside.
  6. While the broth simmers, make the rouille.
  7. Combine the two oils in a pourable measuring cup.
  8. In a bowl set on a wet towel to keep it from sliding, whisk the egg yolk with the mashed garlic clove & salt and cayenne.
  9. Add the tablespoon of Pernod Classic and whisk to combine.
  10. Slowly, drop by drop, add the oils to the mixture until an emulsion forms.
  11. Once an emulsion forms, you can slowly add the oil in a thin stream, periodically whisking in some of the lemon juice until it's all combined. Alternately, it can be made in a blender following the machine's instructions for a mayonnaise.
  12. To assemble the soup, bring the broth back to a simmer in the stock pot.
  13. Add the potatoes and fennel. Simmer 5 minutes.
  14. Add the white fish and simmer another 5 minutes.
  15. Add the mollusks, the clams and mussels, cover and cook until JUST open, about 3 minutes.
  16. Add the scallop and shrimp, turn off the heat, and allow to cook through (3-6 minutes).
  17. Top with fennel fronds and serve with toasted baguette slathered with the saffron rouille and serve immediately with additional rouille and bread on the table.
  18. Instructions For Mayo In a Vitamix:
  19. Combine the two oils in a pourable measuring cup.
  20. Place egg yolk, mustard powder, salt mashed garlic, saffron, cayenne, lemon juice, and Pernod Classic into the Vitamix container in the order listed and secure lid.
  21. Select Variable 1.
  22. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 10 seconds.
  23. Reduce speed to Variable 8.
  24. While machine is running, remove the lid plug and pour in the oil in a thin, steady stream through the lid plug opening until completely used and mixture thickens (about 30 seconds). If mixture appears to be getting to thick, sprinkle a tiny bit of the warm water in.
  25. Stop machine and stir in any oil sitting on top.
3.1
https://localmilkblog.com/2018/03/a-french-supper-pernod-saffron-bouillabaisse-fennel-soup-and-flourless-chocolate-cake.html

Pernod Bouillabaisse recipe fresh seafood Photo by Beth Kirby Local Milk Blog   Pernod Roast Fennel And Cauliflower Cream Soup Photo By Beth Kirby Local Milk Blog   Flourless Chocolate Pernod Cake Photo By Beth Kirby Local Milk Blog       Pernod Bouillabaisse recipe fresh seafood Photo by Beth Kirby Local Milk Blog   Pernod Bouillabaisse recipe fresh seafood Photo by Beth Kirby Local Milk Blog

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34 thoughts on “A French Supper: Pernod Classic Saffron Bouillabaisse, Fennel Soup, & Flourless Chocolate Cake”

  1. Ruth Miranda says:
    March 30, 2018 at 8:52 am

    I don’t like the flavour of Pernod, but loooove it in cooking! Especially in a bouillabaisse that is full of shelfish. And that chocolate flourless cake looks just like heaven!

    Reply
  2. Audrey | Pardon Your French says:
    March 30, 2018 at 10:22 am

    A Pernod cocktail is a such a quintessential French drinking experience… I love how you were able to incorporate it into a soup, main and dessert. This flourless cake sounds heavenly. So beautiful Beth !

    Reply
  3. Regina says:
    March 30, 2018 at 11:39 am

    Beth, where do you source your saffron?

    Reply
  4. Lily says:
    March 30, 2018 at 2:42 pm

    Great photos!!! Confused about the recipe. So I need two pounds of bones? I need to unshell the shrimp and save the shells? Roughly how long does this recipe take to make?

    Reply
  5. Ksenia @ At the Immigrant's Table says:
    March 30, 2018 at 2:57 pm

    I love the simple, clean approach of these recipes. Also, completely agree on the need to source high-quality seafood – so much of what we get flown in from China nowadays tastes terrible…

    Reply
  6. katherine strohlein says:
    March 30, 2018 at 3:13 pm

    Hi Beth. Your link for the salmon bowl with blood orange and fennel takes me to the bouillabaisse page. Can you send a link for the salmon Bowl please? I love your blog and photography I look forward to all your posts. Thank you!

    Reply
  7. Jeanne van Etten says:
    March 30, 2018 at 9:38 pm

    This all looks divine, especially the soup! I will be sure to try it. Love Pernod 🙂 Thank you once again!

    Reply
  8. Cynthia Sipes says:
    March 31, 2018 at 12:06 am

    Is there a sponsored link that we can purchase the Pernod Classic through? I want to make sure I support my favorite blogger!

    Reply
  9. Sally | The Fit Foodie says:
    March 31, 2018 at 12:36 am

    What an incredible feast girl! Happiest of Easters to you.

    Reply
  10. Lily says:
    March 31, 2018 at 1:21 am

    I don’t understand the recipe. I need two pounds of bones? Can you explain this more clearly and also give an indication as to how long this recipe should take? Great photos!

    Reply
  11. Maëva @ Travel&Food says:
    March 31, 2018 at 6:49 am

    Ooooh I love me a good bouillabaisse! Never heard of Pernod before though, I’ll check it out.

    Reply
  12. Lauren Kiefer says:
    March 31, 2018 at 2:25 pm

    This looks divine, sounds divine, and I WISH I could try it.
    I am so impressed with your creativity and talent.

    Reply
  13. Mike latkovic says:
    April 1, 2018 at 7:44 am

    Just love your site.
    Especially the views on a more fulfilled life, photos, recipes and Paris tips.
    I can however open your map of essential paces to visit in Paris.
    We are in Europe on May and Paris early June 2018.
    Can you please assist with access to your map?
    Kind regards
    Mike and Leanne Latkovic
    Western Australia

    Reply
  14. Northwickhouse says:
    April 2, 2018 at 5:14 am

    Your recipe for the flourless chocolate cake is so beautifully detailed – rare to find in a printed recipe. I have made cakes for fifty years but when I started out as a newly married, I could never achieve the perfection of the photographed cake. This recipe will be a delight for new cooks – congratulations for taking such trouble.

    Reply
  15. Kara says:
    April 3, 2018 at 12:58 am

    Can you successfully make the soup without heavy cream or with a cream substitute?

    Reply
  16. LoveCompassionateLee says:
    April 4, 2018 at 6:53 am

    This is the perfect ‘celebrate today/self-care’ meal. We all deserve to enjoy such decadence.

    Happy Wednesday
    http://www.lovecompassionatelee.com/thinkoutloud/ready-to-wear-suits

    Reply
  17. 2pots2cook says:
    April 25, 2018 at 8:18 am

    Thank you for the story.

    Reply
  18. Buying Seafood says:
    April 25, 2018 at 11:41 am

    I have not cooked with Pernod in years, you got me inspired. Your bouillabaisse sounds amazing and this blog, which I just found is visually stunning. I love the way to do your images, it’s like old kodachrome slides. I will be looking deeper to check out your seafood recipes since that’s sort of my thing. If you like, check out my seafood blog.

    Reply
  19. Gustaav says:
    April 27, 2018 at 12:29 pm

    more than lovely 🙂

    Reply
  20. Jeanne van Etten says:
    May 9, 2018 at 3:57 am

    Super. All the flavors I love. And of course you captured it beautifully!
    Thank you AGAIN!

    Reply
  21. chris says:
    May 18, 2018 at 2:15 pm

    Beautiful photography!

    Reply
  22. Scarlet says:
    May 18, 2018 at 9:35 pm

    Your photos are just so beautiful and inspiring! I have never tried cooking with Pernod but now I feel that I have been missing out all this time. I’ll fix that!

    Reply
  23. Inga says:
    May 22, 2018 at 9:31 am

    Bouillabaisse is my favourite dish, but this photography is a masterpiece on it’s own! I’m eating it already with my eyes and can feel the taste in my mouth…

    Reply
  24. Fatima says:
    June 20, 2018 at 11:30 am

    This cake is out of the world. Mouthwatering!

    Reply
  25. Aldo says:
    June 21, 2018 at 1:16 am

    That great recipe
    i’ll try it for the next lunch

    http://obatpenghancurmiomdankista.web.id/

    Reply
  26. Sean Mahan says:
    July 3, 2018 at 2:47 pm

    Think it’ll be the first time I try cooking something this tricky. I’m curious to see how it’ll turn out.

    Reply
  27. Margaret Robinson says:
    July 8, 2018 at 1:09 pm

    Though I really like your blog, you’ve not written anything for quite a while. Are you not going to continue writing on a more frequent basis, or has this simply been a hiatus, given your growing child, et al.? Thanks!

    Reply
  28. Ladybank Farm says:
    July 14, 2018 at 1:44 pm

    You have added lovely meal additions to our favourite too: Pernod. Thank you Beth. Now, do explore our Pernod Banana Bread, and Lobster, Pernod and Thyme Quiche and……

    Reply
  29. Pingback: What Is the Difference Between Cioppino and Bouillabaisse? – Bainbridge Today
  30. Sara says:
    July 25, 2018 at 4:57 pm

    Pernod in vocktails doesn’t do it for me, but in food it just takes the diah to a new level!

    Reply
  31. fooduristik says:
    August 15, 2018 at 10:01 pm

    I love the recipes.

    https://fooduristik.com/the-best-coffee-shops-in-paris/

    Reply
  32. Aquafresh RO says:
    October 1, 2018 at 11:29 am

    I would reach my hand through the PC and get a quick taste of that dish if i could 🙂

    Reply
  33. jakarta kedai qnc says:
    March 23, 2019 at 7:39 am

    very amazing, I’ll try the recipe later for dinner 🙂 Thank you. . . .

    https://www.kedaiqncjakarta.com/

    Reply
  34. Pingback: A French Supper: Pernod Classic Saffron Bouillabaisse, Fennel Soup, & Flourless Chocolate Cake – Eat My Cooking

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