Bouillabaisse

Bouillabaisse
Bouillabaisse

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    lbs fish, any combination from the following:

  • 1 to 2

    lbs cod, Boston bluefish or North Atlantic whitefish, cut into 1-inch pieces

  • 1 to 2

    lbs red snapper, cut into 1-inch pieces

  • 1 to 2

    lbs halibut, cut into 1-inch pieces

  • 1

    lb shrimp, peeled and deveined

  • Optional shellfish:

  • 10

    mussels, scrubbed

  • 10

    littleneck clams, scrubbed

  • crab legs or lobster pieces

  • Soup/sauce:

  • 3/4

    cup olive oil

  • 1-1/2

    medium onions, diced

  • 3 to 4

    cloves, garlic, minced

  • 1

    28 oz can crushed tomatoes

  • 3

    tablespoons tomato paste

  • 3

    celery ribs, chopped

  • 4

    bay leaves

  • 2

    teaspoons thyme

  • 1

    tablespoon chopped parsley

  • 1

    teaspoon grated orange peel

  • 1

    teaspoon fennel seed

  • generous pinch of saffron

  • 1

    qt fish stock

  • 2

    cups dry white wine

  • salt and pepper

  • additional chopped parsley for garnish

Directions

Heat oil in heavy kettle. Add onion and cook until translucent. Add garlic and crushed tomatoes. Simmer until reduced to a thick sauce. Add celery, bay leaves, thyme, parsley, fennel seeds, tomato paste, orange peel and saffron. Add wine, fish stock and salt and pepper. Continue to simmer for 30 minutes. Add the shellfish, cook for 5 minutes. Add the remaining fish and cook for 6 more minutes. With slotted spoon, put a selection of seafood in individual bowls and pour broth over it. Garnish with fresh parsley.

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