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Eric Ripert's Shrimp Bouillabaisse

Shrimp Bouillabaisse Eric Ripert
Shrimp Stew
skill level
Easy
time
30-60min
servings
4
cost
$
Contributed by :
Shrimp Bouillabaisse Recipe: Bouillabaisse is a type of soup or stew that is made with various types of fish. This version sticks with lush shrimp for a flavorful lunch or dinner.
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ingredients
  • 1 tablespoon Canola Oil
  • 1 small bulb Fennel
  • 1/2 cup Leeks (rinsed and thinly sliced)
  • 1/4 cup Garlic (peeled and thinly sliced)
  • 2 tablespoons Tomato Paste
  • 1/2 teaspoon Saffron
  • Pimente d'espelette
  • 2 cups Chicken Stock (storebought or homemade)
  • 1 cup Clam Juice (storebought or homemade)
  • fine Sea Salt and freshly ground White Pepper
  • For the Shrimp:
  • 16-20 Shrimp (peeled and deveined; tails off)
  • 1/4 cup finished Sauce
  • fine Sea Salt and freshly ground White Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 tablespoon Canola Oil
    1 small bulb Fennel
    1/2 cup Leeks (rinsed and thinly sliced)
    1/4 cup Garlic (peeled and thinly sliced)
    2 tablespoons Tomato Paste
    1/2 teaspoon Saffron
    Pimente d'espelette
    2 cups Chicken Stock (storebought or homemade)
    1 cup Clam Juice (storebought or homemade)
    fine Sea Salt and freshly ground White Pepper
    To make the bouillabaisse broth, heat the canola oil in a heavy bottomed stock pot.  Add the fennel, onion and garlic; sweat the vegetables for a few minutes and season lightly with salt and pepper.  Add tomato paste, saffron, and piment d'espelette; sweat for another few minutes.  Cover with chicken stock and clam stock; bring to a simmer and cook for 20 to 30 minutes. Season to taste. Strain the broth through a fine mesh sieve into a clean low sided sauce pan, and bring to a simmer. Reserve vegetables and set aside until ready to use.
  • 2
    16-20 Shrimp (peeled and deveined; tails off)
    fine Sea Salt and freshly ground White Pepper
    For the Shrimp: Season the shrimp with salt, white pepper, and piment d'espelette. Arrange shrimp in the broth and poach 2 to 3 minutes or until shrimp are just opaque.
  • 3
    1/4 cup finished Sauce
    Create a bed of the vegetables in each of the bowls. Spiral 5 shrimp in the center of each bowl over the vegetables. Spoon the sauce over each plate.

    Helpful Tip:
    1. If you can’t find fish stock, you can combine chicken stock and clam juice.
     
 
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