bouillabaisse

Pairing Rosé the French Way

To celebrate Bastille Day and our founding as the French Culinary Institute™, ICC’s Director of Culinary Arts & Technology, Chef Hervé Malivert, showcased some of the best food and wine from France!

In this demo, we traveled through France, right in the heart of NYC, to taste regional dishes from around the country. Chef Hervé created 5 different dishes to pair with delicious, refreshing rosé wines. We tasted pairings such as an Artichoke and Fennel Barigoule salad paired with a 2017 Château de Bellet Baron G. Rosé and Pâté de Pézenas paired with Domaine de Fontsainte 2018 Gris de Gris.

The dish that Chef Hervé was most excited about was his Bouillabaisse Marsaillaise paired with a 2018 Château Pibarnon Bandol Rosé! This complex, fruity and floral rosé paired perfectly with the fresh, tomato and fish broth of the Bouillabaisse.

To get the wine that we tasted, click here. To get the recipe for Chef Hervé’s Bouillabaisse, read below!

Bouillabaisse With Rouille Sauce and Garlic Croutons

Ask your fishmonger for the bones of the fish you are purchasing for this recipe—you will need them to make the fish soup.

Marinating the Fish

Ingredients

1 Bronzino filet, large (approximately 4 oz. per person)

1 Red snapper filet, large (approximately 4 oz. per person)

1 Daurade filet, large (approximately 4 oz. per person)

1 lb. Shrimp, #16/20, raw and clean, deveined (fresh or frozen)

1/2 lb. Mussels, medium size

20 Clams, large

4 Langoustines (fresh or frozen)

To taste Salt

To taste Black pepper

1/2 cup Olive oil

1 tbsp Garlic, chopped

1 tbsp Fennel powder

1 Thyme sprig

1 tsp Chopped, dried anise seed

Method

  • Cut all the fish filet in two or three pieces, depending on the size. (You want 4 oz. pieces.)
  • Arrange filet pieces in large baking dish with all the uncooked seafood. Add salt, pepper, olive oil, garlic and all spices.
  • Cover the dish and let marinate for 2 to 3 hours in the refrigerator.

 

Rouille Sauce

Ingredients

1 Yukon gold potato, small (2 oz.)

3 Egg yolks, large

1 tbsp Saffron

1 tbsp Dijon mustard

To taste Cayenne pepper

1 tbsp Garlic, chopped

5 oz. Olive oil

Method

  • Boil the potato until tender. (When you are able to put a knife through the potato without force, it is cooked.) Let cool, then peel.
  • In a mixing bowl, crush the potato.
  • Add the egg yolks, saffron, Dijon mustard, cayenne pepper and garlic. Mix well.
  • Slowly drizzle in the olive oil, mixing constantly. Stop when the mixture has a mayonnaise-like consistency.

 

Bouillabaisse

Ingredients

4 lbs. White fish bones, leftover trimmings and heads from red snapper, bronzino, daurade

1/2 lb. Leeks

1 Fennel bulb, small

8 oz. Olive oil

1/2 Red onion, large, chopped

1 Celery stalk, small, chopped

2 oz. Garlic cloves, whole

1 tbsp Whole black peppercorns

1/2 oz. Spanish saffron

1 tbsp Fennel seed

1 tbsp Anise seed

1/2 bunch Italian flat-leaf parsley

1 tbsp Rock salt

1 tsp White pepper

1/2 oz. Bay leaves

1/2 tbsp Juniper berries

3 oz. Pernod

3 oz. Tomato paste

1/4 bottle Dry white wine

2 cups Fish stock

Method

  • Wash, clean and pat dry the fish bones; wash and clean the head also, making sure all the guts and gills are removed.
  • Clean the leek well. First trim root end and remove dark green part. Then cut leeks in half lengthwise and chop them into 1/2-inch pieces. Soak leeks in cold water to remove sand and dirt. Drain, rinse and dry.
  • Wash and pare the fennel bulb and chop into 1/2-inch pieces.
  • In a large sauce pan set on medium heat, sauté the bones in 4 oz. of very hot olive oil. Do not stir.
  • Roast the bones, uncovered, on the stove top for approximately 4 to 6 minutes, until well colored.
  • Add the garnishes and spices.
  • Add Pernod and scrape the bottom of the pan with a spoon to deglaze.
  • Add the tomato paste and continue to cook for 2 to 3 minutes until well mixed.
  • Add the white wine and reduce to half.
  • Add fish stock; if it does not cover the bones, add water. Mix well to unstick the juices from the bottom of the pan. Simmer for 1 hour uncovered until the bones start to break apart.
  • Remove from the heat and put all the ingredients through a food mill or ricer (the same you use to make mashed potatoes). Some pieces of fish bone cannot be processed, so discard before you start. Do not blend with mixer as you do not want to lose the color.
  • Return the resulting soup to the pan and bring to a boil.
  • Reduce, if needed, and adjust the seasoning. The thickness of the soup is determined by your inability to see the spoon when you coat its back. Reserve.

 

Finishing the Dish and Plating

Ingredients

12 Small Yukon potatoes

1 pinch Saffron

1 pinch Rock salt

4 Baby fennel bulbs, small

1 Garlic clove

1 Baguette

1.5 oz. Olive oil

4 Fresh thyme or rosemary sprigs

Method

  • Peel the potatoes and slice them the width of a finger.
  • Cook the potatoes with the saffron in salted water in a medium-size saucepan with lid.
  • Remove when cooked through. (When you are able to put a knife through the potatoes without force, they are cooked.)
  • Clean the fennel bulbs and boil them in a separate saucepan with salted water until tender.
  • Preheat oven to 400°F.
  • Peel the garlic.
  • Slice the baguette. Set slices flat on a pan and drizzle with the olive oil to make crostini (4/5 slices per person).
  • Lower oven temperature to 350°F
  • When the toasted baguette has cooled down, rub with the garlic.
  • Pour half of the Bouillabaisse into the dish where all fish is marinating.
  • Cook this all together in the oven for at least 8 to 10 minutes. Cooking time will depend on the size of the fish; the flesh should separate when prodded with the tip of a knife.
  • To serve, place the baby fennel and boiled saffron potatoes on top of the soup.
  • Place the Rouille Sauce (at room temperature) in a sauce boat and the baguette crostini (also at room temperature) on the side. The Bouillabaisse can be served in the same baking dish (family style) or in individual pre-heated soup or pasta bowls.
  • Top with the thyme or rosemary (as you prefer) and serve.