Bouillabaisse
FrenchSeafoodAdvanced90 minBy Northstar
Ingredients
Servings
4
- 2 lb assorted whole fresh fish (whiting, sea bass, etc.), cleaned and scaled
- 1 large lobster, cut into pieces
- 1 lb shrimp, peeled and deveined
- 0.5 lb mussels
- 0.5 lb littleneck clams
- 1 pinch saffron
- 1 cup leeks, julienned
- 3 cup tomatoes, peeled, seeded and chopped
- 1 cup fennel, julienned
- 2 tbsp garlic, chopped
- 2 tbsp olive oil
- 1 cup white wine
Instructions
- 1
Make broth: Heat olive oil in a large saucepan. Add onions and celery, sauté 3 minutes. Add fish bones, bay leaf, peppercorns, thyme, wine, and water to cover. Simmer 20 minutes; strain.
- 2
In a large pot, heat olive oil. Add leeks, fennel, garlic, and saffron. Sauté 5 minutes.
- 3
Add tomatoes, orange juice and zest, parsley. Season with salt and pepper.
- 4
Pour in the prepared fish broth and bring to a boil.
- 5
Add the firmer fish first; cook 5 minutes. Add lobster and shrimp.
- 6
Add mussels and clams last. Cover and cook until shells open, about 5 minutes.
- 7
Serve in deep bowls with crusty French bread and rouille (garlic mayonnaise) on the side.
Tags
soup