Lunchbreak: Bouillabaisse, prepared by Brookdale Lake Shore Drive chef Kurt Mittelberger

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Chef Kurt Mittelberger

Brookdale Lake Shore Drive
2960 N. Lake Shore Drive
Chicago
www.brookdale.com

For more information about the cooking events:

(844) 335-3868

Bouillabaisse

Broth

Ingredients:
2 Tbs olive oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1 lb fishbones
1/2 lemon
1/2 orange
1/2 tsp saffron
2 bay leaves
1 sprig fresh thyme
2 cloves garlic, chopped
5 black peppercorns, whole
3 allspice berries, whole
1/2 tsp salt
2 Tbs brandy
2 Tbs Noilly Prat, dry
1 Tbs pernod
1 cup white wine, dry
2 pints water

Directions:
Add the fish bones, lemon and orange in with all the vegetables and sautee them in olive oil for 2-3 minutes. Add wine, Noilly Prat, Pernod and brandy, simmer for 2 minutes. Add ice cold water and spices. When the stock starts to boil, reduce to a simmer. Simmer for 20 minutes. Immediately strain your stock.
Note: Never simmer fish stock for more than 20 minutes, it becomes bitter and cloudy

Bouillabaise

Ingredients:
1/2 cup leeks, sliced
1/2 cup yellow onion, diced
1/2 cup fennel, sliced
1/2 cup celery, sliced
1 cup carrots, sliced
1 lb fish meat, white, firm (snapper, halibut, cod), cut into bite-sized pieces to fit on a spoon
1 lb medium sized shrimp, peeled
1/2 lb clams, including shell
1/2 lb black mussels, including shells
1/2 lb scallops, including shells
2 Tbs parsley, chopped
1 cup tomato, deseeded and diced
salt and pepper, to taste

Directions:
Bring the strained stock to a boil. Add and leeks, onion, celery, carrots and fennel, simmer for 5 minutes. Add the fish, shrimp, clams, mussels and scallops. Simmer for 2 minutes. Add the tomatoes and the parsley. Serve the bouillabaisse in shallow bowls.