recipe
DO TRY THIS AT HOME Bistro D ’ Azur ’ s chef Richard Krug shares his hearty bouillabaisse recipe
BOUILLABAISSE FROM BISTRO D ’ AZUR IN SOUTH ORANGE SERVES 8
“ I ’ ve just always loved this dish ,” says Bistro D ’ Azur chef Richard Krug . “ It ’ s very romantic — the bounty of the sea , southern France , beautiful products , beautiful countryside . It was a specialty at the Oyster Bar in Grand Central Station where I worked . I probably made a couple thousand of them !”
INGREDIENTS ( FISH STOCK ) You ’ ll need a 16 quart stock pot for this recipe . If you don ’ t have one that large , halve the recipe .
5 pounds fishbones ( could be shrimp shells , cleaned lobster bodies or combinations of all ; don ’ t use oily fish like salmon ) 3 large Spanish onion , roughly chopped 2 pounds roughly chopped celery 3 large carrots , roughly chopped 10 plum tomatoes , roughly chopped Parsleystems Several pinches of saffron , or to taste Bayleaf , peppercorns , garliccloves
3 gallons water
INSTRUCTIONS
• Combine all in stock pot , bring to boil , and simmer 1 hour .
• Strain and reserve .
INGREDIENTS ( BROTH ) 3 carrots , sliced thin 2 small Spanish onions , diced 2 ribs celery , sliced thin 1 bulb fennel , sliced thin 8 small potatoes , halved Splash of Pernod Chili flakes Salt to taste
INSTRUCTIONS
• Combine broth with stock and simmer until vegetables are soft , about 20 minutes .
INGREDIENTS ( ROUILLE ) 1 head garlic confit ½ cup mayonnaise PinchofSaffron Salt and pepper
INSTRUCTIONS
• Preheat oven to 350 .
• Chop the topoff of the garlic head , revealing the cloves .
• Wrapgarlic head in foil and roast for about an hour .
• Squeeze soft garlic into a bowl .
• Add mayonnaise , saffron , salt and pepper and combine .
INGREDIENTS
( BOUILLABAISSE ) 8 ounces swordfish , cubed 8ouncessalmon , cubed 8 ounces cleaned fresh calamari in ½-inch slices 8 large shrimp 8 ( 10-20 size ) fresh scallops
12 mussels
INSTRUCTIONS ( BOUILLABAISSE )
• Bring broth and vegetables to boil , add all fish and simmer until shrimp are pink .
• Portion vegetables , broth and fish , top with toasted baguette slices and rouille .
FOOD : COURTESY OF BISTRO D ’ AZUR ; CHEF : COURTESY OF BRIAN ACH
22 HOLIDAY 2020 MILLBURN & SHORT HILLS MAGAZINE COMPILED BY CINDY SCHWEICH HANDLER