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Chef Jamison Blankenship
Jamison Blankenship




Chef Jamison Blankenship
Morimoto | New York

Morimoto Bouillabaisse

Chef Jamison Blankenship of Morimoto – New York, NY
Adapted by
September 2009

Yield: 4 Servings


Red Miso Shellfish Broth:
Morimoto Bouillabaisse2 tablespoons olive oil
1 Japanese leek
2 medium carrots, peeled and
1 fennel bulb, chopped
2 shallots, chopped
½ cup tomato paste
4 ripe tomatoes, chopped
1½ cups dry white wine
1½ quarts lobster broth
1½ quarts fish fumet
½ cup red miso
½ cup Korean chile paste

2 king oyster mushrooms
16 Manila clams
16 mussels
8 large shrimp
2 cooked lobsters, halved and cleaned
4 diver scallops
1 cup sake
1 tablespoon butter
Zest of 1 yuzu or lemon


For the Red Miso Shellfish Broth:
Heat the olive oil in a large stock pot. Add the leek, carrots, fennel, and shallots. Cook over low heat until the vegetables are soft. Add the tomato paste and cook for 2 minutes. Add the tomatoes and wine and bring to a boil; cook until reduced by half. Add the lobster broth and fish fumet. Bring to a boil and reduce to a simmer. Cook until reduced by 1/3.

In a separate bowl, whisk together the red miso and chile paste using about a cup of the hot broth to blend. Stir this mixture into the remaining broth and simmer for 5 minutes. Strain the broth and let cool. Cover and refrigerate for up to 3 days.

For the Bouillabaisse:
Arrange the mushrooms in the bottom of a large casserole. Add a layer of clams, then mussels, shrimp, lobster, and scallops. Pour in the sake and cover the pan. Set over a high heat and bring to a boil. Cook for 2 minutes to allow the alcohol in the sake to burn off. Pour in 2 cups of the red miso shellfish broth; cover and bring to a simmer. Cook for 2 minutes. Add the butter. Cover and bring to a boil until the shellfish is cooked. Zest the yuzu over the top and serve directly from the pot.


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  • 2009 International Chefs Congress
  • The New York Mixology Dishrag

  •    Published: September 2009

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