Fire up this French fish stew for your next feast
Bouillabaisse is a great recipe for a large gathering so we've 'stolen' this one from chef Philippe Bertineau of Payard Pâtisserie & Bistro in NYC
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THIS WEEK: La Bouillabaisse from Payard Pâtisserie & Bistro in New York City.
Bouillabaisse comes from two French words bouillir (to boil) and abaisser (to reduce) and that is exactly what it takes to cook this dish. It is a traditional Provençal fish stew. Some of you have requested it, so we've "stolen" this recipe from a chef who is known for his bouillabaisse, Chef Philippe Bertineau of Payard Pâtisserie & Bistro. This is a recipe that makes sense when you have a large gathering you want to cook for as it is easily doubled or even tripled. You do have to plan ahead as it does take a bit of time to prepare. Below is a recipe for the Bouillabaisse broth — add what you like to the broth. Chef Bertineau puts Chilean sea bass, mussels, clams and squid — and a recipe for rouille which is sort of like a strong homemade mayonnaise accompaniment to bouillabaisse. For those that want that extra little touch, we've also "stolen" an easy garlic crouton recipe. Bon appétit!
About the chef: Philippe Bertineau's passion for cooking began as a child. Raised on his family’s farm in the Poitou Charentes region of central western France, he learned to incorporate the freshest herbs and vegetables into his cooking. 
Bertineau's six years of professional culinary study include numerous apprenticeships in the kitchens of Middle–Western Bordeaux, Southwestern France, and the Basque region of France, including the Hotel du Palais in Biarritz. His first travels took him to London where he spent a year at the Auberge de Provence. Philippe then returned to France where he spent another year in the kitchen of Restaurant Vanel in Toulouse.
Moving to New York, Philippe worked as a Sous Chef for Park Bistro specializing in Provençal cuisine. In 1993, he joined Restaurant Daniel and remained there until 1997 when he left to take the position of Executive Chef at Payard Pâtisserie & Bistro.
La Bouillabaisse is served at Payard Pâtisserie & Bistro for $28 for lunch and $29 for dinner. This recipe is for a serving size of four.
Serves four
INGREDIENTS
Broth ingredients
Rouille Ingredients
Garlic Crouton Garnish Ingredients
For the Bouillabaisse:
1. In a large pot, sweat in olive oil, the onion, stalks of celery, leek, garlic, BG, fennel for 20 minutes.
2. Add the fish bones, sweat for 10 more minutes.
3. Add tomato paste and cook for 5 minutes.
4. Add the Pernod and white wine, reduce to until dry.
5. Add 2 quarts of water or enough to cover the fish bones and bring to a boil.
6. Lower heat to a simmer.
7. Add the fresh plum tomato, saffron and anis star.
8. Cook slowly for 20 to 30 minutes, skimming.
9. Grind everything in a food mill.
10. Strain through large whole china cap, pressing the bones to capture all the flavor.
11. Set broth aside and discard the bones.
For the Rouille:
1. In a bowl add the mashed potato, chopped garlic, 1 yolk, salt and white ground pepper to taste.
2. Mix well.
3. Pour in the olive oil (slowly and in a stream), while whisking to create an emulsion.
4. Add in the dissolved saffron for color and flavor
For the Garlic Crouton:
1. Slice baguette into 1/4" slices.
2. Rub with garlic clove and broil until golden brown
To Serve:
1. Transfer broth to clean pot and bring to a boil.
2. Add what you like to the broth (clams, mussels, fish and potato, fennel, leeks and diced tomato, etc.), and cover.
3. Let boil.
4. Ladle into bowls and garnish with chopped parsley.
5. Serve rouille in a ramekin on the side.
6. Place garlic croutons around the ramekin.
MANAGE YOUR RECIPES
Payard Pâtisserie & Bistro
1032 Lexington Avenue
New York, New York 10021
212-717-5252
www.payard.com
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
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