Lunchbreak: Miramar Bistro’s recipe for bouillabaisse with pernod broth

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Miramar Bistro
301 Waukegan Avenue

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Bouillabaisse with Pernod Broth

Pernod Broth
3 pounds fish bones
2 cups of fennel, chopped
1/2 cup of celery, chopped
1/2 cup of carrots, chopped
1/2 cup of onion, chopped
1/2 cup of garlic, chopped
4 gallons of water
1 cup pernod anise
2 cups dry white wine
3 generous pinches of saffron

6 ounces salmon
6 ounces tilapia
4 ounces calamari
8 (16/20) shrimp
12 clams
12 mussels
8 slices of zucchini, lightly grilled
4 ounces of Yukon Gold potatoes, cubed, roasted then peeled
3-4 Tablespoons of garlic butter
5 cups of broth
1/4 cup of parsley, chopped
2/3 cup of Pernod Anise
1 baguette, sliced and toasted
extra virgin olive oil

1 cup mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon garlic
1/2 ounce of Pernod Anise
1 pinch of saffron

Make the stock.  Preheat oven to 350 degrees. Roast fish bones until brown – about 20 minutes. In a large stock pot, saute vegetables until soft. Add bones, water, pernod, wine and saffron. Simmer stock for 1.5 hours over medium heat, until it has reduced by half.  Reserve 5-6 cups of broth for the Bouillabaisse, and freeze the rest for later use.
Make the rouille. Combine all ingredients in a blender or food processor and puree until smooth. This can be made in advance and refrigerated.
Coat bottom and sides of a large pot with garlic butter. Place pot over medium-high heat. Starting with the fish, add all of the seafood in an even layer on the bottom of the pot. Add zucchini and potatoes. Add an additional tablespoon of garlic butter to the pot, and season with salt and pepper. Add stock to the pot and boil for 5 minutes over high heat – lid on. Add Pernod to the seafood mixture. Generously toast baguette and drizzle with good quality olive oil. Portion Bouillabaisse in shallow dishes and garnish with parsley Serve with toast and a dish of rouille on the side.

Yield: 4 servings
Active Prep Time: About 30 minutes
Total Prep Time:  About 2 hours

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