Bouillabaisse Recipe

 

A classic French shellfish and fish stew recipe, prepared with the freshest possible seafood, caught and served the same day. Served with a spicy sauce rouille.

What you will need

3 pounds of at least 3 different kinds of fish fillets

1 pound mussels or clams

1 pound squid or crab

1/4 cup 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 of fennel seeds

2 cloves garlic, crushed

3Β 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

8 ounces clam juice or fish stock

1/4 teaspoon freshly ground black pepper

Sliced rustic French bread, plain or toasted

1 Tbsp 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

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