Bouillabaisse Recipe

inspired by

@thenoblesouth

Sep 27 2024

•

1h

•

Serves 4

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Recipe information

Make Bouillabaisse in just 1h . anson mills grits, cobia, shellfish escabeche, shrimp, sauce barigoule

Prepare Grits

1. Cook the Grits

In a saucepan, bring water and salt to a boil. Gradually stir in the Anson Mills grits. Reduce heat and simmer, stirring occasionally, until thickened (about 20-25 minutes). Stir in butter before serving.

Make Shellfish Escabeche

2. Prepare the Escabeche

In a skillet, heat olive oil and sauté garlic until fragrant. Add red wine vinegar, carrot, bell pepper, bay leaves, salt, and pepper. Simmer for 10 minutes. Add the mixed shellfish and cook until shells open. Remove from heat and let cool.

Prepare Sauce Barigoule

3. Make the Sauce

In another skillet, heat olive oil and sauté onion and garlic until translucent. Add fennel and cook for another 5 minutes. Pour in white wine and vegetable broth, then add thyme, salt, and pepper. Simmer for 15 minutes.

Cook Fish and Shrimp

4. Cook Cobia and Shrimp

In a large pot, bring water to a boil and add cobia fillets and shrimp. Cook until fish is flaky and shrimp is pink, about 5-7 minutes. Remove from heat.

Serve

5. Plate the Dish

Serve grits in a bowl, top with cobia and shrimp, add shellfish escabeche and drizzle with sauce barigoule.

Bouillabaisse Recipe

Recipe information

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Grits

Fish and Shellfish

Shellfish Escabeche

Sauce Barigoule