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French Bouillabaise

December 06, 2020
French Bouillabaise

I'm a bit of a fish stew junkie.  It all started with a restaurant in New York City called Bouillabaise.  And guess what they served...My first recipe came from the Silver Palette cookbook, back in the day when we had cookbooks, and I have developed it ever since...I'm going to add a section at the bottom where you can leave your comments and pictures of what you made and and adjustments!  (feeds 4)

INGREDIENTS

  •  1/2 cup olive oil (EVVO)
  • 1 medium yellow onion thinly sliced
  • 2 leeks thinly sliced (white part only), adds to creaminess but you can use only onion
  • 4-6 cloves garlic pressed
  • 1 28 oz can chopped tomatoes
  • 8 cups prepared fish broth (I use the carton)
  • 8 oz clam juice (I use the bottled kind)
  • Zest of an orange
  • 2 tsp saffron (Trader Joe's has saffron)
  • fennel bulb thinly sliced plus fronds
  • 2 bay leaf
  • 2 tbsp thyme
  • salt to taste (I use 1 tbsp)
  • pinch of sugar
  • 1 lb each: salmon, seabass & scallops (can use mussels & shrimp too) 
  • 1/4 lb crabmeat (optional but adds dimension)
  • sweet french bread

SAUTEE

  • Heat olive oil over medium heat in a 3.5 quart saucepan
  • Add onion and leeks – cook until wilted (about 10 minutes)
  • Add garlic and cook for 1 minute until fragrant
SIMMER
  • Stir in tomatoes, fish broth, clam juice, orange zest, saffron and fennel
  • Wrap and tie in a cheese cloth – fennel fronds, thyme, bay leaf, salt and sugar. Or just drop into the pot – you’ll want to remove it later without the spices getting into the broth but heh, you can always just leave it in there...
  • Simmer uncovered for 45 minutes
  • The broth should taste pretty good by now.  Adjust seasonings if needed

BLEND

  • Remove one cup each of broth and veggies from the pot.  Puree them in a blender and put back into pot.  This thickens the broth a bit.
  • Add all the fish/shellfish and let simmer 5-7 minutes until cooked

EAT

  • Ladle into bowls and eat with french bread.
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