Classic French Bouillabaisse

Classic French Bouillabaisse

Recipe by Sandra MyersCourse: Main, Soups, DinnerCuisine: FrenchDifficulty: Medium
Servings

4

servings
Calories

448

kcal

Ingredients

  • 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!
Classic French Bouillabaisse
You might also like

Leave A Reply

Your email address will not be published.

summer is for fucking.http://hotwahedsex.com