Bouillabaise (Bouilla-Blaise)

Serves: 4-6
Time: 1 hour

INGREDIENTS
Stew:
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
3-4 small boiling potatoes, cut into cubes
1/2 cup finely chopped fennel bulb

1 teaspoon crumbled saffron threads

2-3 roasted red peppers, sliced
Kosher salt and freshly ground black pepper
2 quarts of fish stock
12-15 mussels, cleaned
8-10 medium sized clams, scrubbed and cleaned
2 lobster claws
10-12 medium shrimp
Seared Sea Bass & Lobster Tail:
4 x 6-oz fillets of sea bass
1 lobster tail, steamed, split in half lengthwise
2 tablespoons clarified butter
2 tablespoons unsalted butter
1 sprig fresh thyme
1 sprig fresh parsley
Kosher salt and pepper
Saffron Rouille:
1/4 teaspoon crumbled saffron threads
1/4 cup Pernod
1 cup of mayonnaise
2 tablespoon water
NO2 charger + 2 NO2 cartridge
Garnish:
Fresh crusty bread, toasted
1 pinch of fresh grated orange zest
1 pinch of freshly chopped tarragon

DIRECTIONS
Begin by setting a large pot over medium-high heat. Add olive oil then add
potatoes, onion, garlic and fennel. Saute for 10-12 minutes until potatoes
cook lightly and fennel and onions wilt and start to break down. Add saffron,
tomatoes, peppers and season with salt and pepper. Continue to cook over
medium heat for 8-10 minutes so everything comes together as the base for
your stew. Season with salt and pepper then add fish stock and bring to a
simmer.
Add clams first and give them a head-start to cook first. After a few minutes
add mussels (but reserve 3-4 to cook in the pan to be used as a garnish).
Place lid on and bring to a simmer. Remove lid and add lobster claws then
return lid. Simmer for 10 minutes then use an immersion blender to puree
some of the stew ingredients -- this will naturally thicken your stew. Finish
with olive oil.
Sear the fish: In a large non-stick pan add clarified butter and set over high
heat. Season fillets of fish with salt and pepper. Add to the pan and cook fro
2-3 minutes per side. Add thyme and parsley to the pan to infuse. Add shrimp
and the reserved mussels to the pan to cook as well. Cook for 2 minutes then
remove everything to a platter and set aside. Season lobster tail and add to
the pan with the same butter you cooked the fish and shrimp in as well.
Warm through briefly then set aside.
Prepare saffron rouille: In a large bowl add saffron and Pernod. Stir well until
saffron dissolves. Add mayonnaise and thin out with a few drops of water. Mix
well then add to an NO2 charger. Shake well then set aside.
To serve place stew and ingredients in a large bowl. Top with seared fish,
shrimp, lobster and mussels. Garnish with fresh orange zest, and tarragon.
Serve with crusty bread and dispense with some light and airy saffron rouille.