Back to the list

Bouillabaisse paired with Clos Sainte Magdeleine 2020

2 people

Chef Daniel Drexler from Marseille in New York

Côtes de Provence
  • Fennel
  • Spanish onions
  • Saffron
  • Pernod
  • Oranges
  • Coriander seeds
  • Star anise
  • Paprika
  • Armagnac
  • White wine
  • Thyme
  • Rosemary
  • Fish bones (usually bass bones)
  • Lobster heads

Steps for making your stock over two days:

Day One

  1. To start the bouillabaisse, heavily sear the lobster heads in a rondeau the take them out. Then add the fish bones for about 5 minutes on both sides
  2. Sweat out the vegetables with the coriander and saffron until the onions are golden and sweet with its natural sugars (slow and low temperature)
  3. Once the onions are golden and sweet, add the paprika and tomato paste and cook that until it’s almost dry but not burning
  4. Once the tomato paste and vegetables are dry, add the Pernod / Armagnac and reduce
  5. Add the white wine and orange peels, cook that until the alcohol is evaporated, then add water, cover, and bring up to a boil for 5 minutes
  6. After it boils shut off and put the aromatics in (thyme, rosemary)

Day Two

  1. Now that you have the base to the bouillabaisse, the next day repeat the process with only the onions, lobster heads, alcohol, and coriander
  2. When you do the process for the second day, make sure to reduce by half and pass EVERYTHING through the food mill

Cooking the fish (the most important part): Depending on all the sizes of the different shellfish and fish I usually start with:

  1. Mussels in the bouillabaisse sauce
  2. Bass
  3. Scallops (depending on the size I sometimes like to score them not only for the stunning presentation it gives but also helps with the even caramelization and cooking)
  4. Shrimp I start off with a sear, then I add them to the mussels in the bouillabaisse broth

Rouille Sauce:

  • Saffron
  • White wine
  • Bouillabaisse broth
  • Egg yolks
  • Garlic confit
  • Chili powder
  • Olive oil
  1. First, bloom the saffron and chili powder in some white wine until all the aroma comes out and the color is red, then strain (very well)
  2. In a robot coup, combine egg yolks and olive oil until it’s a thick consistency
  3. Then loosen the egg yolk mixture with the saffron that has been infused in white wine
  4. Once the mixture is loosened once again, add the garlic confit thicken it, and finally add the bouillabaisse broth to create the end product
How to serve

In a round bowl

  1. Plate the bass first, directly in the center as it’s the STAR of the plate
  2. Next the mussels
  3. 1 shrimp in between every mussel
  4. 2 scallops on opposite sides of each other
  5. Bouillabaisse broth poured table side
  6. Served on the side is some rouille and at Marseille, we serve it with a saffron walnut bread that is made in-house
Wines of Provence x Chef's Pairings - Chef Daniel Drexler from restaurant Marseille
Wines of Provence x Chef's Pairings - Chef Daniel Drexler from restaurant Marseille
Chef Daniel Drexler