Shrimp Stew

Eric Ripert's Shrimp Bouillabaisse

  • 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
step-by-step directions
step-by-step directions
  • 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.
  • 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.
  • 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.
Similar categories: Dinner Courses & Meals French Cuisine

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Eric Ripert's Shrimp Bouillabaisse

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