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Chicken Bouillabaisse (Eric Ripart - Avec Eric) Recipe

Chicken Bouillabaisse (Eric Ripart - Avec Eric) Recipe

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Chicken Bouillabaisse (Eric Ripart - Avec Eric)

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Ingredients:

Serving

3 cups chicken broth
1 tsp spanish saffron threads
1/4 cup olive oil
1 (4 lb) chicken, cut into 10 pieces (breasts are quartered)
1 large onion, sliced
1 fennel bulb, sliced (cut off greens , halve and slice)
1/4 cup garlic clove, sliced
1/2 cup white wine (double if not using pernod)
1/2 cup pernod (optional)
1 cup tomato, strained ( puree diced canned tomatoes , push some through a strainer, use liquid and reserve solids to add to a)
kosher salt & freshly ground black pepper
1 lb tiny new potatoes , scrubbed and rinsed
1 lb mussels, rinsed and beards removed
2 dozen littleneck clams, rinsed
2 egg yolks
1/4 cup lemon juice
1 tsp garlic clove, minced
1/2 cup olive oil
1/2 cup fresh parsley, chopped
1 baguette, sliced 1/2 inch thick and toasted

Directions:

Heat chicken broth and saffron, over low heat, in a small saucepan on the back burner (this allows the saffron to steep in the broth producing the best flavor and color).
Heat olive oil in a large Dutch oven (or pressure cooker), over medium high heat; sear chicken pieces in batches, set aside (it is important that chicken is patted dry before placing in hot pot to get a good sear and for it not to stick).
Add the sliced onion, fennel, and garlic to pot and saute, stirring occasionally, until they start to caramelize around the edges, about 5 minutes or so.
Stir in the wine and Pernod, if using, scraping browned bits off the bottom of pot, and continue cooking until the liquid is almost evaporated.
Add the strained tomatoes, chicken stock and saffron, and bring to a simmer; return chicken pieces and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Lower heat to medium low, cover, and let simmer until chicken is partially cooked, 20 to 30 minutes (pressure cooker: let come to pressure, reduce heat and cook 15 minutes).
Add the potatoes, cover, and continue cooking until chicken is fully cooked and potatoes are tender, another 20 to 25 minutes (pressure cooker: 15 minutes).
Meanwhile, make the aioli by processing egg yolks, lemon juice, and garlic in a food processor; slowly drizzle in olive oil until thick and emulsified.
Season with salt and pepper.
Just before serving, add mussels and clams to soup and simmer until they open, about 5 minutes; taste and addt salt and pepper, if needed.
Spoon bouillabasse into bowls, garnish with parsley; serve with aioli and toasted baguette slices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	563.03 Kcal (2357 kJ)
Calories from fat	328.85 Kcal
		% Daily Value*
Total Fat	36.54g	56%
Cholesterol	126.81mg	42%
Sodium	610.41mg	25%
Potassium	633.23mg	13%
Total Carbs	27.78g	9%
Sugars	6.77g	27%
Dietary Fiber	3.88g	16%
Protein	30.71g	61%
Vitamin C	29.4mg	49%
Iron	4.7mg	26%
Calcium	208.2mg	21%

Amount Per 100 g
Calories	45.19 Kcal (189 kJ)
Calories from fat	26.4 Kcal
		% Daily Value*
Total Fat	2.93g	56%
Cholesterol	10.18mg	42%
Sodium	49mg	25%
Potassium	50.83mg	13%
Total Carbs	2.23g	9%
Sugars	0.54g	27%
Dietary Fiber	0.31g	16%
Protein	2.47g	61%
Vitamin C	2.4mg	49%
Iron	0.4mg	26%
Calcium	16.7mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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