Episode 302: Under the Sea: Eric's Bouillabasse

Challenge: Under the Sea

Dish:  Eric's Bouillabasse


1 ea fennel, shaved
1 ea potato, brunoise
1 ea lemon, juice for the fennel
1 ea orange, juice for the bouillabaisse
10 ea littleneck clams
12 ea mussels
1 ea squid tentacle
12 ea shrimp
1 ea onion
3 ea celery stalks
1 pinch saffron
½ cup pernod
3 oz cod
3 oz snapper
1 can san marzanos
¼ cup olive oil
1 ea egg yolk
½ tsp paprika
½ ea garlic clove, chopped
1 ea bread, crouton ¼”
3 caps fish stock


In a pot with 2 tbsp put the octopus, shrimp, clams, mussels, onion, celery, carrots and start to sear. Once the product is getting some color on it, add the fish stock. Add the saffron, tomatoes and orange juice. Cook the broth for 25 minutes, strain and reduce by half.

To make the rouille, whisk one egg yolk in mixing bowl and slowly drizzle the oil and whisk until the emulsion comes together. Add the paprika and 1 tsp water.

Cut the bread and toast. Cut the croutons and put a drop of rouille on it.

Cut the fish and season with salt. Put the seared side in flour and pat off in a medium heat pan.

Assemble the spoon with the dried potato, fennel, broth, and seafood fish. On the seared side of the fish, put the crouton and rouille.