Gochujang Shrimp Bouillabaisse
Published: July 25 2016When it comes to Eric Ripert’s artistry in the kitchen, it’s difficult to decide which dish is our favorite. He is especially well known for his expertise in French cuisine and for creating delectable seafood dishes. Here is one we’ve been loving lately
"As a chef, I have sampled many different saffron types, and Afghan saffron from Rumi is some of the best that I have ever found. This saffron is of the highest quality with subtle nuanced flavors that are ideal for cooking Bouillabaisse and Tagines. This saffron is sustainably farmed and sourced directly so it is a product that is both delicious and good for farmers and the planet." - Eric Ripert, Chef & Co-owner, Le Bernardin
Gochujang - Korean style shrimp bouillabaisse
- 2 tablespoons vegetable oil
- 2 heads fennel, fronds removed (reserve a few for garnish) and small diced
- 3 leeks, sliced, then washed
- 2 heads garlic, peeled and sliced
- 1 tablespoon saffron threads
- 2 medium tomatoes; peeled, seeded, and chopped
- 3 tablespoons Gochujang
- ½ cup Pernod
- 2 quarts chicken stock
- 2 Yukon gold potatoes; boiled whole, peeled, and medium diced
- 2 lb. shrimp, peeled and deveined
- ½ small baguette, sliced and toasted
- 4 tablespoons aioli
- 1 cup mayonnaise
- ½ teaspoon saffron threads
- 1 clove garlic, mashed to a paste
- Fine sea salt and freshly ground white pepper
- Heat a medium sized pot over medium heat with vegetable oil.
- Add the fennel, leeks, garlic and saffron and sweat until tender.
- Add the chopped tomatoes and Gochujang and cook down until most of the water is cooked out.
- Add the Pernod and cook down for 2-3 minutes to cook off the alcohol.
- Pour in the chicken stock and bring up to a boil.
- Reduce heat to a simmer and cook for about 15 minutes.
- Add the diced potatoes and shrimp to the pot.
- Turn off the heat and let the shrimp finish cooking in the hot liquid.
- To serve, lay out 4 bowls. Spoon the vegetables on the bottom of the bowls. Arrange the shrimp in a circle on top of the vegetables. Garnish the top of the bouillabaisse with a crouton that is spread with aioli and the reserved fennel fronds.
- Bring about 1/2 cup of water to a boil. Spoon out 2 teaspoons of the water and pour over the saffron threads to “bloom”.
- In a small bowl, mix together the mayonnaise, saffron water and garlic paste. Season to taste with salt and pepper. Refrigerate for up to three days.
Photo and recipe courtesy of Avec Eric where you can check out more of his amazing recipes.