From Burnt · 2015 · Reconstructed
Bouillabaisse
Serve when
Third course named in Adam's rundown of the night's menu — the fish stew that follows the mackerel.
In the movie
Theatrical
- 00:11:26 Adam continuing the menu recitation: 'And then we have bouillabaisse, followed by escargot with garlic and parsley butter.'
Bouillabaisse lands third in Adam's spoken-aloud tasting menu — a classic French fish stew sitting between two more obviously "restaurant" dishes, escargot on one side and the mackerel course on the other. It's a small, honest reminder that even a chef chasing a third Michelin star keeps a genuinely traditional dish on the menu rather than reinventing every course from scratch.
Ingredients
- For the broth:
- For the stew:
Method
- Sweat the fennel, onion, and garlic in olive oil until soft, then add the fish bones and heads and cook a few minutes more.
- Add the tomatoes, saffron, orange zest, bay leaf, and water. Simmer 45 minutes, then strain, pressing on the solids, and season the broth.
- Bring the broth back to a simmer. Add the firm fish first, then the shellfish, cooking just until the mussels and clams open and the shrimp turn pink, about 6–8 minutes. Discard any shells that stay stubbornly shut.
- Ladle into wide bowls, dividing the fish and shellfish evenly, and serve with toasted baguette and rouille alongside.
Beyond the recipe
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