Bouillabaisse

Name: Bouillabaisse
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French
Ingredients: 1 tablespoon hot fish stock or clam broth; 2 cloves peeled garlic; 1 small red hot pepper; 1/2 teaspoon salt; 1/4 cup soft white bread, pulled into bits; 1/2 cup olive oil; 3 pounds of at least 3 different kinds of fish fillets (such as sea bass, red mullet, haddock, halibut, cod, conger, or red porgy), cut into 2-inch pieces; 1 pound mussels or clams; 1 pound squid or crab; 1/4 cup extra virgin olive oil; 1 cup thinly sliced onions; 2 leeks, white and light green parts only, thinly sliced; 1/4 fennel bulb, thinly sliced, or 1 teaspoon fennel seeds; 2 cloves garlic, crushed; 3 large tomatoes, roughly chopped; 1 bay leaf; 3 sprigs fresh thyme; 1/2 teaspoon saffron threads; 2 teaspoons salt; One long, wide strip of orange zest; 1 cup clam juice or fish stock; 1/4 teaspoon freshly ground black pepper; Sliced rustic French bread, plain or toasted

Instructions

Prep:20minCook:1h

Bouillabaisse is a classic French seafood soup from Provence. We recommend using the freshest possible seafood for this soup and serving with a spicy sauce rouille for a memorable (and not as hard to make as you might think!) meal.

Updated at: Sat, 14 Dec 2024 11:52:11 GMT