Bouillabaisse

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Bouillabaisse

Bouillabaisse
Servings 6

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • 1/2 cup celery chopped
  • Salt and pepper
  • 3 cloves garlic
  • 1 bay leaf
  • 8 peppercorns
  • 2 sprigs thyme
  • 1 pound fish bones
  • Water to cover
  • 1 cup white wine
  • Pinch of Saffron
  • 1 cup leeks julienne
  • 3 cups tomatoes peeled, seeded, and chopped
  • Juice and zest of one orange
  • 1 cup fennel julienne
  • 2 tablespoons

Instructions

  • For the broth:
    In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain

    For the Bouillabaisse:
    Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper.

    Serve with Rouille

    To assemble:
    Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and croutons on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the croutons.

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