Shallot-Garlic Seafood Sauce

Name: Shallot-Garlic Seafood Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 3 cups (710 ml)
Cuisine: French Classic
Ingredients: 1/4 lb whitefish bones (113 g) Fish Bones; 2 Tbsp (30 ml) Olive Oil; 1/2 cup sliced (45 g) Fennel; 1/4 cup peeled sliced (30 g) Carrot; 2 Tbsp sliced (20 g) Shallot; 2 cloves Garlic; pinch (0.1 g) Saffron; 1/4 cup (60 ml) Pernod; 1/4 cup (60 ml) White Wine; 1 cup canned whole peeled (240 g) Tomato; 1 cup fumet + 1 cup lobster + 1 cup clam + 1 cup chicken (960 ml) Fish Stock; 1 1/2 tsp (9 g) Salt; 1 tsp (5 ml) Lime Juice; pinch (0.2 g) Cayenne

Independent adaptation of a publicly published Daniel Humm recipe. Not affiliated with, sponsored by, or endorsed by Daniel Humm.

BRAISING SAUCE · WHITEFISH & SEAFOOD

A braising sauce for whitefish & seafood.

Humm's bouillabaisse sauce for whitefish, seafood.

On the jar

BOUILLABAISS

Method: simmer
Yield: about 3 cups
Ingredients: 14

Stove sauce. Cook from the recipe

Ratio

Olive Oil 30 mlPernod 60 mlWhite Wine 60 mlFish Stock 960 mlLime Juice 5 ml

Ingredients

Fish Bones1/4 lb whitefish bones (113 g)
Olive Oil2 Tbsp (30 ml)
Fennel1/2 cup sliced (45 g)
Carrot1/4 cup peeled sliced (30 g)
Shallot2 Tbsp sliced (20 g)
Garlic2 cloves
Saffronpinch (0.1 g)
Pernod1/4 cup (60 ml)
White Wine1/4 cup (60 ml)
Tomato1 cup canned whole peeled (240 g)
Fish Stock1 cup fumet + 1 cup lobster + 1 cup clam + 1 cup chicken (960 ml)
Salt1 1/2 tsp (9 g)
Lime Juice1 tsp (5 ml)
Cayennepinch (0.2 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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Companion jar

Shallot-Garlic Seafood Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Swiss-born chef of Eleven Madison Park in New York, a Michelin three-star restaurant; James Beard Outstanding Chef. Known for refined contemporary American tasting menus and precise emulsions.

Originally published as Sauce Bouillabaisse.

Adapted from a Daniel Humm recipe (Gear Patrol / Eleven Madison Park).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Gear Patrol / Eleven Madison Park (published as “Sauce Bouillabaisse”). Full citation lives in Provenance.

Companion jar