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Recipe: Bouillabaisse

  • Updated: October 31, 2007 - 4:50 PM

BOUILLABAISSE

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BOUILLABAISSE

Serves 4 to 6.

This fish stew is not as time consuming as gumbo, but equally as delicious. Rinse the vegetables well, drain and chop or cut as directed in the following recipe, and while the sauce for the fish simmers, ready the seafood. The recipe for the rouille, or rusty mayonnaise, is at right.

•1/4c. olive oil

• 1 yellow onion, chopped

• 2 or 3 green onions or 1 leek, chopped

• 5 cloves garlic, crushed

•1/4bulb of fresh fennel, chopped, plus 2 tbsp. chopped fennel fronds (or 2 to 3 tsp. fennel seeds, crushed in coffee grinder)

•1/2to 1 tsp. saffron threads

• 1 bay leaf

• 2 tsp. grated orange rind

• 4 c. fish stock (see below) or 3 c. clam juice and 1 c. water

• 4 or 5 tomatoes, preferably plum, coarsely chopped

• 1 tsp. salt, or more if needed

• Freshly ground black pepper, or to taste

• 12 little neck clams, well scrubbed

• 1 lb. fresh shrimp, shelled and deveined

• 1 lb. firm flesh fish, such as halibut, cod or monkfish, whole or fillet

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