Recipe: Bouillabaisse

Bouillabaisse

Serves 6

Ingredients

Method

1 lb. Mixed Firm White Fish Fillets, Cut Into 2-inch Pieces

1 lb. Mixed Shellfish (Such as Mussels, Clams, or Shrimp), Cleaned

1 Large Onion, Chopped

1 Leek, White Part Only, Chopped

2 Celery Stalks, Chopped

2 Medium Tomatoes, Chopped

4 Cloves Garlic, Minced

½ cup Olive Oil

1 Large Fennel Bulb, Thinly Sliced

1 Small Pinch Saffron Threads

½ tsp. Orange Zest

1 Bay Leaf

1 tsp. Fresh Thyme Leaves

¼ tsp. Cayenne Pepper

6 cups Fish Stock

½ tsp. Salt and Pepper (to your taste)

¼ cup Chopped Fresh Parsley for garnish

Sliced, Toasted Baguette for Serving

In a large pot, heat the olive oil over medium heat. Add the onion, leek, celery, and fennel, and cook for about 10 minutes, stirring occasionally, until softened.

Add the tomatoes, garlic, saffron, orange zest, bay leaf, thyme, and cayenne pepper, and cook for another 5 minutes.

Add the fish stock to the pot, and bring to a boil. Reduce the heat to low, and simmer for 20 minutes.

Add the fish and shellfish to the pot, and cook for another 10-15 minutes, or until the fish is cooked through and the shellfish have opened (discard any shellfish that do not open). Season with salt and pepper to taste.

Ladle the bouillabaisse into bowls, and garnish with fresh parsley. Serve with toasted baguette slices buttered with the rouille* (or serve the rouille on the side) to dip in the broth. * Rouille recipe follows this recipe