From Daniel Humm's kitchen · Eleven Madison Park, New York
stove · seafood sauce
★★★ KITCHENToronto Bouillabaisse
From a three-star kitchen & national award winner
Ratio
OLIVE OIL 30PERNOD 60WHITE WINE 60FISH STOCK 960LIME JUICE 5
Ingredients
- FISH BONES113 g
- OLIVE OIL30 ml
- FENNEL45 g
- CARROT30 g
- SHALLOT20 g
- GARLIC10 g
- SAFFRON0.1 g
- PERNOD60 ml
- WHITE WINE60 ml
- TOMATO240 g
- FISH STOCK960 ml
- SALT9 g
- LIME JUICE5 ml
- CAYENNE0.2 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Gear Patrol / Eleven Madison Park (published as “Sauce Bouillabaisse”). Full citation lives in Provenance.