Bouillabaisse

Recipe By:
Grover
  • Currently 5.0/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
[3]
 
submit photo Submit a Photo
  • Total Time 60 min Ico-add
  • Yield 8 Servings
  • Level Medium

A fish soup made with 5-6 different fish, flavored with white wine and seasoned with saffron
 

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 medium onions, roughly chopped
  • 1 navel or other orange
  • 1 tablespoon fennel seeds
  • Large pinch of saffron, optional
  • 1 small dried chile or a pinch of cayenne, or to taste
  • 2 cups chopped tomatoes (drained canned are fine]
  • 1 to 1 1/2 pounds monkfish, catfish, or blackfish, cut into 1-inch cubes
  • 3 pounds small hardshell (littleneck or mahogany) clams, cockles, or mussels, well washed
  • 1 to 1 1/2 pounds peeled shrimp or scallops, cut into bite-sized pieces if necessary
  • 1 to 1 1/2 pounds cod or other delicate white fish, cut into 6 large chunks
  • 1 tablespoon minced garlic
  • 1/2 cup roughly chopped parsley leaves
Similar Recipes
More Similar Recipes ›

Directions

  1. 1. Put the olive oil in a flameproof casserole or large saucepan over medium heat.
  2. 2. Add the onions and cook, stirring occasionally, until softened, about 5 minutes.
  3. 3. Meanwhile, use a vegetable peeler to strip the zest from the orange (save the orange itself for another use).
  4. 4. Add the zest, fennel, saffron, and chile or cayenne and cook for about a minute. Add the tomatoes and turn the heat to medium-high. When the mixture boils, reduce the heat to medium and cook, stirring occasionally, until the mixture becomes saucelike, 10 to 15 minutes. (You can prepare the dish several hours ahead up to this point; cover and set aside until you're ready to proceed.)
  5. 5. Add the monkfish and raise heat to medium-high. When the mixture begins to boil, reduce heat to medium-low and cook, stirring occasionally, until fish is just about tender, 10 minutes or so.
  6. 6. Add the clams, raise the heat to high, and stir, when the mixture boils, reduce heat to low, cover, and cook until clams begin to open, 5 to 10 minutes.
  7. 7. Add the shrimp or scallops and white fish, stir, and cover, cook, stirring gently once or twice, until the fish is just about done (a thin-bladed knife will pierce it with little resistance), about 5 minutes. (If the mixture is very thick—there should be some broth—add a cup or so of hot water.)
  8. 8. Stir in the garlic and cook for 1 minute more.
  9. 9. Stir in the parsley and serve, with crusty bread.