Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [55]
½ cup olive oil
1 cup thinly sliced onion
½ cup thinly sliced leek, white and light green parts only, in half-moons
½ cup thinly sliced fennel bulb
2 tablespoons thinly sliced garlic
One 14.5-ounce can petite diced tomatoes, with juice
½ cup Pernod or Herbsaint
½ cup dry white wine
¼ teaspoon crushed saffron threads, crumbled between your fingers
1 pound small Yukon Gold potatoes, peeled and diced
1 teaspoon salt
½ teaspoon freshly ground black pepper
2½ quarts Rich Shrimp Stock (recipe follows)
1 bay leaf
2 sprigs fresh thyme
2 sprigs fresh parsley
5 black peppercorns
16 littleneck clams, scrubbed and purged, (Spaghetti with Clams)
16 mussels, scrubbed and debearded
2 pounds mixed firm-fleshed skinless white fish fillets,
such as rockfish, cod, or halibut, cut into 2-inch pieces
1 recipe Roasted Red Pepper Aïoli (recipe follows), for serving
Chopped fresh parsley leaves, for garnish
Warm baguettes, for serving
1. In an 8-quart or larger pot, heat the olive oil over medium heat. Add the onion, leek, fennel, and garlic and cook, stirring, until soft, about 6 minutes. Add the tomatoes and cook, stirring, for 1 minute. Stir in the Pernod, wine, and saffron, increase the heat to medium-high, and cook for 1 minute more. Add the potatoes, salt, and pepper and stir well, then add the stock and bring to a boil. Add the bay leaf, thyme, parsley, and peppercorns, lower the heat, and simmer until the potatoes are just tender but still firm, 20 minutes. Add the clams, mussels, and fish, cover the pot, and cook for another 10 minutes, or until the clams and mussels have opened and the fish is just cooked through. Remove from the heat and discard any unopened clams or mussels.
2. Ladle about 1 cup of the hot broth into a heatproof bowl and briskly whisk in 3 tablespoons of the aïoli to form an emulsion. Pour the emulsified broth-aïoli mixture back into the bouillabaisse and stir to combine.
3. To serve, ladle the soup into large soup bowls and garnish with chopped parsley. Serve with warm baguettes and the remaining aïoli.
4 to 6 servings
RICH SHRIMP STOCK
This stock is so easy to make, yet so flavorful—make a batch every time you have shells and heads from fresh shrimp and you’ll never have to worry about where to get shrimp stock again. You’ll find that toasting the shells in oil before adding the water gives added depth to this stock, which can be used in countless ways.
1 to 1½ pounds shrimp shells and heads
1 tablespoon vegetable or olive oil
14 cups water
1 large onion, unpeeled, roughly chopped (the onion peel deepens the color of the stock)
½ cup roughly chopped celery
2 small carrots, roughly chopped
2 cloves garlic, peeled and smashed
2 bay leaves
1 teaspoon salt
2 teaspoons black peppercorns
3 sprigs fresh thyme
2 large sprigs fresh parsley
1. Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.
2. In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes. Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes.
3. Strain the stock through a fine-mesh sieve into a large heatproof bowl and allow it to cool completely. Cover and refrigerate for up to 3 days before using. (The stock may also be placed in airtight containers and frozen for up to several months.)
About 12 cups
Note: You can easily double the ingredient amounts to make a larger batch of stock. To save space in the freezer, you can reduce the stock further after straining and discarding the solids. Just