This bouillabaisse recipe will allow you to make a fish stew that's much closer to the classic Provençal version, no matter where you live.
No, bouillabaisse is a fish soup before it is anything else. It can contain shellfish, but it doesn't have to. That's not what's most important. Forget the lobster, forget the shrimp, the scallops, the bivalves. Or don't forget them, and make a shellfish soup—but then, don't call it bouillabaisse. Maybe call it
The word bouillabaisse itself likely comes from the words for "to boil" and "to lower," which, respectively, describe the vigorous boil the soup is initially brought to, which helps emulsify fats and oil into the broth, and the lowering of the heat to more gently simmer the soup until it's done.There are many potential answers to this question.
Exactly what this looks like will depend on where you are. In New York City, I was able to cobble together a fairly decent selection of fish: whole red mullets, whole red snapper, monkfish , whole daurade , whole branzino , and farm-raised whole Dover sole . , in that we cook the fish with aromatics to make a flavorful broth. But the similarities with fumet end there, since the idea with bouillabaisse is to make a creamy, cloudy, dare I say broth, not a clean and clear one. This means that unlike with a fumet, for which we cook the fish at the barest simmer to produce a clear stock, bouillabaisse is intentionally boiled hard. We want to emulsify the fish fats into the broth, for a creamier, more complex texture and flavor.
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