Chef Eric Ripert’s Bouillabaisse

Serves 2
6 Large Shrimp, (peeled and deveined)

4oz Halibut, cut into 1inch pieces

4oz Black Bass, cut into 1 inch pieces

4oz Snapper, cut into 1 inch pieces

4 cloves garlic, peeled and sliced

1 leeks, sliced and washed

1 heads fennel, fronds removed (reserve a few for garnish) and small diced

1 tomatoes; peeled, seeded, and chopped

1 Yukon gold potatoes; cooked whole, peeled, and medium diced

½ cup Pernod

1 ½ quarts chicken stock

1 tablespoon tomato paste

2 tablespoons olive oil

1 tablespoon saffron

½ small baguette, sliced and toasted

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

2.To serve, lay out 2 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 crouton