Bouillabaisse Recipe

Prep fish

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).

Pan-roast 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.

Finish with butter & herbs

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.

Make seafood stock

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.

Strain and reduce

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.

Create 'white' bouillabaisse emulsion

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.

Finish with pan juices (optional)

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.

Cook lentils

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.

Prepare fava beans

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.

Sauté legumes

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.

Make fennel olive emulsion

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.

Warm plates and assemble

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.