LUDO TOP CHEF RECIPES

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BOUILLABAISSE RECIPE - LUDO LEFEBVRE | FOOD & WINE



Bouillabaisse Recipe - Ludo Lefebvre | Food & Wine image

Chef Ludo Lefebvre’s bouillabaisse starts with a quick-cooking, but deeply flavored, seafood broth. Layering a base of aromatics with fresh snapper, scallops, shrimp, and a mix of Pernod and dry white wine creates a long-simmered flavor in under an hour. Be sure to use shell-on shrimp; those shells add flavor and body to the stock. 

Provided by Ludo Lefebvre

Categories     Seafood

Total Time 1 hours 20 minutes

Yield 4

Number Of Ingredients 29

2 tablespoons unsalted butter, plus more if needed
1 onion, cut into small cubes
1 carrot, cut into small cubes
1 celery stalk, cut into small cubes
1 fennel bulb, cut into small cubes, fronds reserved for garnish
1 leek, white and light green parts only, thinly sliced
6 garlic cloves, thinly sliced
4 ounces tomato paste
1 tomato, cut into small cubes
5 to 6 shell-on raw large shrimp (about 6 ounces), roughly chopped
1 (7-ounce) skinless red snapper fillet (or any white fish), roughly chopped
1 sea scallop, roughly chopped
3 thyme sprigs
1 pinch piment d’Espelette
1/3 cup Pernod
1 cup dry white wine
1/2 tablespoons saffron
4 cups water
Zest of 1/2 an orange
Zest of 1/2 a lemon
2 (7-ounce) skinless red snapper fillets
4 sea scallops (about 5 ounces)
8 shell-on raw large shrimp (about 8 ounces)
Kosher salt
Freshly ground pepper
Chopped parsley
Extra-virgin olive oil
Toasted baguette slices
Rouille

Steps:

  • Make the seafood broth
  • Make the bouillabaisse

BOUILLABAISSE RECIPE - LUDO LEFEBVRE | FOOD & WINE



Bouillabaisse Recipe - Ludo Lefebvre | Food & Wine image

Chef Ludo Lefebvre’s bouillabaisse starts with a quick-cooking, but deeply flavored, seafood broth. Layering a base of aromatics with fresh snapper, scallops, shrimp, and a mix of Pernod and dry white wine creates a long-simmered flavor in under an hour. Be sure to use shell-on shrimp; those shells add flavor and body to the stock. 

Provided by Ludo Lefebvre

Categories     Seafood

Total Time 1 hours 20 minutes

Yield 4

Number Of Ingredients 29

2 tablespoons unsalted butter, plus more if needed
1 onion, cut into small cubes
1 carrot, cut into small cubes
1 celery stalk, cut into small cubes
1 fennel bulb, cut into small cubes, fronds reserved for garnish
1 leek, white and light green parts only, thinly sliced
6 garlic cloves, thinly sliced
4 ounces tomato paste
1 tomato, cut into small cubes
5 to 6 shell-on raw large shrimp (about 6 ounces), roughly chopped
1 (7-ounce) skinless red snapper fillet (or any white fish), roughly chopped
1 sea scallop, roughly chopped
3 thyme sprigs
1 pinch piment d’Espelette
1/3 cup Pernod
1 cup dry white wine
1/2 tablespoons saffron
4 cups water
Zest of 1/2 an orange
Zest of 1/2 a lemon
2 (7-ounce) skinless red snapper fillets
4 sea scallops (about 5 ounces)
8 shell-on raw large shrimp (about 8 ounces)
Kosher salt
Freshly ground pepper
Chopped parsley
Extra-virgin olive oil
Toasted baguette slices
Rouille

Steps:

  • Make the seafood broth
  • Make the bouillabaisse

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