Bouillabaisse Essence with Scallop and Fennel Foam

A course that tastes of the sea, smells of the sun of Provence – and at the same time is light, elegant and highly aromatic. Ideal as a starter in a gourmet menu or as a fine intermediate course at your personal Dîner de Luxe.

---

🧑‍🍳 Why this dish?

The classic Bouillabaisse from Marseille is actually a rustic fish stew – but we take the heart of this dish, the intensely aromatic broth, and distill it into a clear, concentrated essence.
Instead of whole fish, we highlight a delicately seared scallop. Accompanying this is a fine, airy fennel foam, which with its fresh anise note perfectly complements the sea.

---

📝 Recipe: Bouillabaisse Essence with Scallop and Fennel Foam

For 4 people as an elegant starter

🧺 Ingredients:

For the Bouillabaisse Essence:

• 500 g fish trimmings (e.g., from red mullet fillet, monkfish or gilthead bream – important: fresh!)
• 200 g shrimp shells or lobster carcasses
• 1 fennel bulb (finely chopped)
• 1 stalk leek (white part, chopped)
• 1 onion (diced)
• 2 garlic cloves (crushed)
• 2 tbsp tomato paste
• 2 tomatoes (diced)
• 100 ml white wine (dry)
• 1 pinch saffron threads
• 1 tsp fennel seeds
• 1 bay leaf
• 1 sprig thyme
• 1 tbsp olive oil
• 1 litre water
• Salt, pepper

For the fennel foam:

• 1/2 fennel bulb (finely sliced)
• 100 ml cream
• 100 ml fish stock (from the broth prepared above)
• 1 splash Pastis or Ricard (optional)
• 1 tsp butter
• Salt

For the scallops:

• 4 scallops (raw, shelled, without roe)
• 1 tbsp butter
• A splash of lemon
• Fleur de Sel, white pepper

---

🍳 Preparation

🔥 1. The Bouillabaisse Essence

1. Heat olive oil in a large pot, roast fish trimmings and shrimp shells thoroughly.
2. Add onion, leek, fennel, garlic and tomato paste, sweat well.
3. Deglaze with white wine, add saffron, fennel seeds, bay leaf, thyme and tomatoes.
4. Fill with water and let simmer gently for about 45 minutes, regularly skim off foam.
5. Pass through a fine sieve or straining cloth and reduce to about 300 ml – season well with salt and some pepper.

🍃 2. The Fennel Foam

1. Sauté fennel in butter, deglaze with fish stock and cream.
2. Simmer gently for about 10 minutes, then puree and strain through a sieve.
3. Add a splash of pastis (not mandatory but adds depth!).
4. Shortly before serving, froth with an immersion blender.

🐚 3. The Scallops

1. Pat the scallops dry with kitchen paper.
2. Fry in hot butter for about 1–1.5 minutes on each side until golden brown.
3. Drizzle with lemon, season with fleur de sel and pepper.

---

🍽️ Plating like in a Michelin-star restaurant

1. Prepare a deep, warm plate.
2. Place the scallop in the center.
3. Pour the hot bouillabaisse essence around it.
4. Add the fennel foam on top – preferably with a spoon or directly from the espuma device.
5. Optional: garnish with fennel fronds, flowers or crispy fennel chips.

---

🌟 Chef’s Tip:

You can also prepare the broth in advance and freeze it – ideal for spontaneous gourmet moments! And if you want to impress guests, serve it with a small, warm fennel blossom brioche.