Name: The Kitchen Restaurants Bouillabaisse Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 6 oz wild striped bass fillets; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 3 tbs extra-virgin olive oil; 2 tbs unsalted butter; 2 tbs fennel fronds, for garnish; 1 lb fish bones & heads (from white fish or saved bones); 4 oz large shrimp shells; 2 whole shallots, peeled and halved; 1 whole fennel bulb, quartered (reserve some thin slices for garnish); 1 whole leek (white part only), roughly chopped; 1 whole carrot, peeled and chopped; 3 clove garlic cloves, smashed; 1 whole bay leaf; 2 sprig fresh thyme sprigs; 8 whole peppercorns; 0.5 cup dry white wine; 6 cup water; 1 tsp sea salt; 0.5 cup heavy cream; 1 tbs lemon juice (fresh); 1 tbs pastis; 0.75 cup green lentils (small French/Puy or small brown); 0.5 cup fava beans (shelled, blanched); 0.5 cup frozen peas, thawed; 1 whole shallot, minced; 1 clove garlic clove, minced; 2 tbs white wine (for legumes); 0.5 cup vegetable or fish stock (for legumes); 1 tbs olive oil

Pan Roasted Wild Striped Bass with 'White Bouillabaisse', Pastis, Field Legumes and Fennel. A classic Provencal dish originating in Marseilles, featuring Wild Striped Bass served atop a rich broth fragrant with the treasures of the ocean.

Pat the striped bass fillets dry with paper towels. Season both sides with kosher salt (1 tsp total) and freshly ground black pepper (1/2 tsp). Let sit at room temperature while you finish the broth and legumes (15–20 minutes).

Prep fish

Heat a large sauté pan over medium-high heat. Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. When the fat is shimmering and butter foam subsides, place fillets skin-side down (if skin-on). Press lightly for 10 seconds to prevent curling. Cook 3–4 minutes without moving until skin is crisp and golden. Flip and cook 1–2 minutes more until internal temperature reaches 125–130°F (52–55°C) for moist medium. Remove to a warm plate and tent loosely with foil; reserve pan juices for finishing the broth if desired.

Pan-roast fish

After removing fish, reduce heat to low, add remaining 1 tbs butter and swirl into the pan along with a splash (about 1 tbs) of the finished white bouillabaisse broth. Spoon the butter into the tops of fillets to glaze just before plating. Garnish with chopped fennel fronds.

Finish with butter & herbs

Rinse fish bones and shrimp shells briefly. In a large saucepan, heat 1 tbs olive oil over medium heat. Add shallots (2), chopped fennel bulb (reserve some thin slices for garnish), leek, carrot and smashed garlic. Sauté gently 3–4 minutes until aromatic and beginning to soften. Add fish bones and shrimp shells and cook, stirring, 2–3 minutes to draw flavor. Deglaze with 1/2 cup dry white wine and let reduce by half (2–3 minutes). Add 6 cups water, bay leaf, thyme sprigs and peppercorns. Bring to a simmer, then lower heat and simmer gently 20–25 minutes—do not vigorously boil to keep stock clear. Skim any foam that rises.

Make seafood stock

Strain stock through a fine-mesh sieve into a clean saucepan, pressing solids to extract liquid. Discard solids. Return strained stock to a gentle simmer and reduce by about 10–15% (roughly 10 minutes) to concentrate flavor. Season with 1 tsp sea salt to taste.

Strain and reduce

Lower heat to very low. Stir in 1/2 cup heavy cream and 1 tbs pastis; gently warm without boiling to integrate flavors. Add 1 tbs fresh lemon juice to brighten. Taste and adjust seasoning. If you prefer a smoother, slightly opaque finish, whisk in 2 tbs mayonnaise or blend briefly with an immersion blender (5–10 seconds) to emulsify fat and cream into a silky broth.

Create 'white' bouillabaisse emulsion

If you reserved pan juices from the fish, pour them through a fine sieve into the broth and whisk to incorporate for greater depth. Keep broth warm (hold at low simmer) until ready to plate.

Finish with pan juices (optional)

Rinse 3/4 cup green/Puy lentils until water runs clear. In a small saucepan combine lentils and 2 cups water (or enough to cover by 1 inch). Bring to a boil, then simmer gently 18–22 minutes until tender but not mushy. Drain any excess and season lightly with 1/4 tsp salt. Keep warm.

Cook lentils

If using fresh fava beans, blanch in boiling water 1–2 minutes, shock in ice water, then remove outer skins. If using frozen blanched fava beans, simply thaw. Set aside 1/2 cup prepared fava beans.

Prepare fava beans

Heat 1 tbs olive oil in a sauté pan over medium heat. Add 1 minced shallot and 1 minced garlic clove and cook until translucent (about 1–2 minutes). Add cooked lentils, fava beans and 1/2 cup thawed peas. Deglaze with 2 tbs white wine and 1/2 cup vegetable or reserved fish stock. Simmer 2–3 minutes until liquid is mostly absorbed and legumes are glazed. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1 tbs chopped parsley and keep warm.

Sauté legumes

In a small bowl combine 2 tbs finely minced reserved fennel, 2 tbs mayonnaise (or neutral oil), 3 tbs extra-virgin olive oil, 1 tsp sherry or white wine vinegar, 1/4 tsp fine sea salt and 1/4 tsp cracked black pepper. Whisk vigorously until a loose emulsion forms. Adjust acidity or salt to taste. This bright emulsion will be dotted on the plate to lift flavors of the white bouillabaisse and fish.

Make fennel olive emulsion

Warm shallow soup bowls or wide-rimmed plates. Spoon a ladleful (about 3/4 cup) of the warm white bouillabaisse broth into each bowl. Place a portion of the glazed field legumes in the center (about 1/3 cup). Nestle a pan-roasted striped bass fillet atop the legumes. Spoon additional hot broth around the fish (another 1/4–1/2 cup) so fish is partially bathing in broth but still visible. Dot the fennel olive emulsion around with small spoonfuls (1/2–1 tsp each) and finish with a small spoonful of pan butter glaze over the fish. Garnish with reserved thin fennel slices and fennel fronds.

Warm plates and assemble

wild striped bass fillets

kosher salt

black pepper, freshly ground

extra-virgin olive oil

unsalted butter

fennel fronds, for garnish

fish bones & heads (from white fish or saved bones)

large shrimp shells

shallots, peeled and halved

fennel bulb, quartered (reserve some thin slices for garnish)

leek (white part only), roughly chopped

carrot, peeled and chopped

garlic cloves, smashed

bay leaf

fresh thyme sprigs

peppercorns

dry white wine

water

sea salt

heavy cream

lemon juice (fresh)

pastis

green lentils (small French/Puy or small brown)

fava beans (shelled, blanched)

frozen peas, thawed

shallot, minced

garlic clove, minced

white wine (for legumes)

vegetable or fish stock (for legumes)

olive oil

salt

black pepper

fresh parsley, chopped

extra-virgin olive oil (for emulsion)

mayonnaise (or neutral oil for emulsifying)

sherry vinegar or white wine vinegar

finely minced fennel (reserved from bulb)

fine sea salt

cracked black pepper

Bouillabaisse

Make Bouillabaisse Recipe in just 1h 30m. Pan Roasted Wild Striped Bass with 'White Bouillabaisse', Pastis, Field Legumes and Fennel. A classic Provencal dish originating in Marseilles, featuring Wild Striped Bass served atop a rich broth fragrant with the treasures of the ocean.

Bouillabaisse Recipe

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