Ingredients Seafood Bouillabaisse 5.0 (1) Add your rating & review Chef Ludo Lefebvre’s bouillabaisse starts with a quick-cooking, but deeply flavored, seafood broth. Layering a base of aromatics with fresh snapper, scallops, shrimp, and a mix of Pernod and dry white wine creates a long-simmered flavor in under an hour. Be sure to use shell-on shrimp; those shells add flavor and body to the stock. By Ludo Lefebvre Published on April 8, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 1 hrs Total Time: 1 hrs 20 mins Yield: 4 Ingredients Seafood Broth (Yield: 5 cups) 2 tablespoons unsalted butter, plus more if needed 1 onion, cut into small cubes 1 carrot, cut into small cubes 1 celery stalk, cut into small cubes 1 fennel bulb, cut into small cubes, fronds reserved for garnish 1 leek, white and light green parts only, thinly sliced 6 garlic cloves, thinly sliced 4 ounces tomato paste 1 tomato, cut into small cubes 5 to 6 shell-on raw large shrimp (about 6 ounces), roughly chopped 1 (7-ounce) skinless red snapper fillet (or any white fish), roughly chopped 1 sea scallop, roughly chopped 3 thyme sprigs 1 pinch piment d’Espelette 1/3 cup Pernod 1 cup dry white wine 1/2 tablespoons saffron 4 cups water Bouillabaisse Zest of 1/2 an orange Zest of 1/2 a lemon 2 (7-ounce) skinless red snapper fillets 4 sea scallops (about 5 ounces) 8 shell-on raw large shrimp (about 8 ounces) Kosher salt Freshly ground pepper Additional Ingredients Chopped parsley Extra-virgin olive oil Toasted baguette slices Rouille Directions Make the seafood broth Melt butter in a large enameled cast-iron casserole over medium. Add onion, carrot, celery, fennel, leeks, and garlic. Cook until softened and translucent but not browned, 8 to 10 minutes. Add tomato paste; stir until well combined. Add tomato, shrimp, snapper, and scallop; stir to combine. If ingredients seem dry, add 1 tablespoon butter. Add thyme and piment d’Espelette. Stir in Pernod, scraping browned bits from bottom of pan. Add white wine; bring to a boil. Stir in saffron. Add 4 cups water, and return a boil. Reduce heat to low, and simmer 20 minutes. Working in batches if necessary, transfer seafood broth to a blender. Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth. Pour seafood broth through a fine wire-mesh strainer set over a large heatproof bowl, pressing on solids to extract as much liquid as possible. Discard solids. Make the bouillabaisse Combine seafood broth, orange zest, and lemon zest in a large enameled cast-iron casserole. Bring to a simmer over low. Add red snapper fillets; cook until just cooked through, about 7 minutes. After 2 minutes, add scallops and shrimp; cook until just cooked through, about 5 minutes. Remove from heat; season to taste with salt and pepper. Divide bouillabaisse among 4 serving bowls. Garnish with reserved fennel fronds, chopped parsley, and extra-virgin olive oil. Serve with toasted baguette slices and rouille. Chloe Crespi Photography Rate it Print