• Sunday, September 27, 2020

best bouillabaisse recipe

Eric Ripert's Gochujang - Korean Style Shrimp Bouillabaisse
September 9, 2020

2 tablespoons vegetabe oil
2 heads of fennel
3 leeks
2 heads of garlic
1 tablespoon saffron threads
2 medium choped tomatoes
3 tablespoons Gochujang 
1/2 cup Penrod
2 quarts chicken stock
2 diced Yukon gold otatoes
2 lbs shrimp

For the Aioli
1/2 cup water
4 saffron threads
1 cup mayonnaise
1 clove garlic paste

Garnish with a crouton and reserved fennel fronds


Heat a medium sized pot over medium heat with 2 tablespoons of vegetable oil. Add the 2 heads of fennel, 3 leeks, 2 heads of garlic and 1 tablespoon of saffron threads and sweat until tender. Add 2 medium chopped tomatoes and 3 tablespoons of Gochujang and cook down until most of the water is cooked out. Add ½ cup of Pernod and cook down for 2-3 minutes to cook off the alcohol. Pour in the 2 quarts of chicken stock and bring up to a boil. Reduce heat to a simmer and cook for about 15 minutes. Add 2 diced Yukon gold potatoes and 2 lbs of shrimp to the pot. Turn off the heat and let the shrimp finish cooking in the hot liquid.

For the Aioli,  Bring about 1/2 cup of water to a boil. Spoon out 2 teaspoons of the water and pour over the saffron threads to “bloom”.  In a small bowl, mix together the 1 cup of mayonnaise, ½ teaspoon saffron water and 1 clove of garlic paste.  Season to taste with salt and pepper.  Refrigerate for up to three days. To serve, lay out 4 bowls. Spoon the vegetables on the bottom of the bowls. Arrange the shrimp in a circle on top of the vegetables. Garnish the top of the bouillabaisse with a crouton that is spread with aioli and the reserved fennel fronds.

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