Bouillabaisse
A fragrant Provençal fish stew built from layered stocks, saffron, and tomato with an assortment of firm fish and shellfish; served with garlicky rouille and toasted bread to soak up the golden broth.
3 tbsp olive oil
2 tbsp butter
1 onion, finely chopped
1 leek, white and light green parts sliced thin, rinsed
1 fennel bulb, cored and thinly sliced
4 clove garlic, minced
1 can tomato, 14 oz can crushed
1 cup white wine
6 cup fish stock, preferably homemade or low-sodium
1 pinch saffron, steeped in warm liquid
1 orange, zest only
2 bay leaf
3 sprig thyme
1 tsp salt
1 tsp black pepper, freshly ground
1 lb cod, skinless, cut into large chunks
1 lb halibut, cut into large chunks
12 shrimp, peeled and deveined
1 lb mussels, cleaned, beards removed
1 lb clams, cleaned
4 slice bread, stale or day-old
1 roasted red pepper, jarred or home roasted
1 tbsp mayonnaise
1 egg yolk, room temperature
1 tsp red pepper flakes
1 lemon, juice only
2 tbsp parsley, finely chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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