Classic French Bouillabaisse
Classic French Bouillabaisse
Course: Main, Soups, DinnerCuisine: FrenchDifficulty: MediumServings
servings
4
Calories
448
kcalIngredients
½ pound sockeye salmon, skin removed, cut into 1 inch wide strips
½ pound cod, cut into 1 inch wide strips
½ pound manila clams
½ pound bay mussels
½ pound shrimp
1 cup dry white wine
peel from 1 orange
1 bay leaf
12 whole black peppercorns
4 tomatoes, skins and seeds removed and diced
2 small fennel bulbs, thinly sliced, fronds reserved
3 tablespoons extra virgin olive oil
½ teaspoon kosher salt
1 small onion, diced
1 leek, white part only, thinly sliced
4 cloves garlic, minced
1 teaspoon fresh thyme
1 teaspoon fresh marjoram
½ teaspoon saffron threads
½ teaspoon ground cayenne pepper
6 cups water
Directions
- Peel shrimp, reserving shells. Bring a pot of water to a simmer.
- Add shrimp shells, bay leaf, peppercorns, and orange peel and simmer for 15 minutes.
- Heat olive oil in a heavy bottomed soup pan over medium heat. Add onion, leek, and fennel bulb and a pinch of salt. Stir and cook until tender but not browned, about 20 minutes.
- Add garlic and fry a few more minutes until tender and fragrant.
- Stir in tomato and wine. Increase heat until wine begins to boil. Cook until wine is reduced to about half.
- Strain shrimp and orange stock into onion mixture. Add thyme, marjoram, saffron, and cayenne and simmer for 10 minutes.
- Add fish then cook for about 2 minutes. Then add mussels and clams and cook for another 2 minutes. Add shrimp and simmer until just cooked through, two more minutes.
- Remove from heat. Garnish with some reserved fennel fronds.
- Serve immediately!
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