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–+ servings

Pernod Classic Saffron Bouillabaisse and Fennel Soup

Print Recipe
Course Soup
Keyword Roast Fennel, soup
Prep Time 20 minutes
Cook Time 1 hour
Servings 10

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

  • Heat the oil in a stock pot until just shimmering and add the onion and leek.
  • Cook over med-low until translucent and fragrant but do not brown, 5 minutes.
  • Add in the tomatoes and garlic, cook 5 more minutes.
  • 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.
  • 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.
  • While the broth simmers, make the rouille.
  • Combine the two oils in a pourable measuring cup.
  • 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.
  • Add the tablespoon of Pernod Classic and whisk to combine.
  • Slowly, drop by drop, add the oils to the mixture until an emulsion forms.
  • 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.
  • To assemble the soup, bring the broth back to a simmer in the stock pot.
  • Add the potatoes and fennel. Simmer 5 minutes.
  • Add the white fish and simmer another 5 minutes.
  • Add the mollusks, the clams and mussels, cover and cook until JUST open, about 3 minutes.
  • Add the scallop and shrimp, turn off the heat, and allow to cook through (3-6 minutes).
  • 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.
  • Instructions For Mayo In a Vitamix:
  • Combine the two oils in a pourable measuring cup.
  • 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.
  • Select Variable 1.
  • Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 10 seconds.
  • Reduce speed to Variable 8.
  • 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.
  • Stop machine and stir in any oil sitting on top.