bouillabaisse
Next Dish: Welsh Rarebit
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. It typically includes various types of fish, shellfish, and other seafood, as well as vegetables and spices. The broth is usually served separately from the fish and vegetables, and is traditionally served with a side of rouille, a mayonnaise-like sauce made with olive oil, garlic, saffron, and chili peppers. The name bouillabaisse comes from the method of preparation - the ingredients are not added all at once, but "boil" then "abate" (bouillir and abaisser in French).
Recipe
Ingredients:
1 pound of fish fillets (a mix of firm white fish like cod, halibut, or snapper)
1/2 pound of shellfish (such as shrimp, mussels, or clams)
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 leek, cleaned and chopped
1 fennel bulb, trimmed and chopped
1 large tomato, chopped
1 teaspoon saffron threads
1 bay leaf
2 sprigs thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 orange peel strip
1 quart fish stock or clam juice
1 cup white wine
1/4 cup Pernod (optional)
1/4 cup chopped fresh parsley
Instructions:
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, leek, and fennel and cook until softened, about 5-7 minutes.
Add the tomato, saffron, bay leaf, thyme, salt, pepper, and orange peel. Cook for another 2-3 minutes.
Add the fish stock, white wine, and Pernod (if using). Bring to a boil, then reduce the heat and simmer for about 20 minutes.
Add the fish fillets and shellfish to the pot. Cover and cook until the fish is cooked through and the shellfish have opened, about 5-10 minutes.
Discard any shellfish that have not opened. Ladle the bouillabaisse into bowls and sprinkle with the chopped parsley before serving.