Bouillabaisse - Featured Recipe -
Featured Recipes


Photo by kulinarno
Categories: Fish, French, Seafood, Soups
Photo by kulinarno
Step 1
1 baguette • cut in 1/2-in slices
8 garlic cloves • peeled
1/2 cup olive oil
2 leeks • chopped
2 onions • peeled and chopped
1/4 cup fresh basil leaves
1 fennel bulb, fronds reserved • roughly diced
2 lb fingerling potatoes • peeled and sliced
2 lb tomatoes • peeled, seeded, chopped
pinch saffron threads
1/2 cup pernod
3 qt fish stock
6 lb assorted fish • cleaned and chopped
1/2 lb mussels • scrubbed and debearded
20 shrimp • peeled and deveined
Heat 3 tablespoons of olive oil in the bottom of a stockpot. Add the leeks, onion, fennel bulb and 7 roughly chopped garlic cloves, and cook over moderate heat until translucent, about 5 minutes.

Add the tomatoes and basil and cook about 5 minutes until they begin to break down. Add the saffron and Pernod and bring to a boil.

Add the fish stock and bring to a simmer. Cook over low heat until the vegetables are super tender, about 20 - 30 minutes. Using an immersion blender, blend into a rough puree.

Heat the broiler. Place the baguette slices on a baking sheet and broil them for about 1 minute per side, until the slices are golden brown around the edges. Rub each slice with a whole garlic clove and drizzle lightly with olive oil. Set aside.

Add the potatoes to the broth and bring to a simmer. Cook over moderately high heat until the potatoes are just tender, about 10 minutes; Add the mussels, cover and cook over moderate heat until they just begin to open, about 3 minutes. Add all of the fish and shrimp, cover and simmer until the clams are open and all the fish is cooked through, about 4 more minutes.

Serve with baguette toasts and rouille


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