Bouillabaisse
First we’ll make the rich broth and then add the fish and seafood later. I prepared mine in a large Le Creuset stockpot and I have to warn you, your home will smell so fragrant that you’ll want to book the next flight to Marseille and enjoy fisherman’s stew seaside in this beautiful Mediterranean city.
Servings
6people
Servings
6people
Ingredients
  • 1cup onionminced
  • 3/4cup leek, white partminced
  • 1/2cup olive oil
  • 4cloves garlicmashed
  • 4medium tomatoes, riperoughly chopped
  • 2 1/2quarts seafood stockI used Swanson brand
  • 6sprigs parsley
  • 1 bay leaf
  • 1/2 tsp thyme, dried
  • 1/8tsp fennel, dried
  • 2big pinches saffron
  • 2 inchpiece orange peel
  • 1/8tsp pepper
  • shellfish shells, meat removed for use latershrimp, crab, lobster
  • 3-4lbs shell fishshrimp, lobster, crab, clams, mussels
  • 3-4 lbs firm-fleshed fishcod, halibut,flounder, grouper
Instructions
  1. Cook the onions and leeks slowly in olive oil for 5 minutes or until tender but not brown.
  2. Stir in the garlic and tomatoes. Raise heat to moderate and cook 5 minutes more.
  3. Add the seafood stock, herbs, seasonings and shellfish shells and cook uncovered at a moderate boil for 30-40 minutes.
  4. Strain the soup though a mesh sieve, pressing juices out of ingredients. You should have 2 1/2 quarts liquid, if not add additional seafood stock or clam juice.
  5. Correct the seasoning by adding salt or a bit more saffron if you feel it necessary.
  6. Take your 2 1/2 quarts liquid and place in a tall stockpot.
  7. Bring the soup to a rapid boil 20 minutes before serving. Add lobster, crab, and fish. Quickly bring back to a boil and boil rapidly for 5 minutes. Add the shrimp, clams and mussels and simmer for 5 minutes longer or until the fish are just tender. Do not over cook or seafood and fish will become tough.
  8. Serve immediately with a sprinkling of fresh parsley on top. The traditional French way of serving this aromatic soup is to ladle the broth into bowls and serve the fish and seafood on a separate platter.
Recipe Notes

I served both the broth and fish/seafood together in large pasta bowls with No Knead Fougasse (bread) on the side.

For the sake of keeping this somewhat economical I used 1 large lobster, 3 snow crab clusters, 1/2 lb clams, 1 lb jumbo shrimp, 1 lb mussels and 1/2 lb cod.  To be honest, there isn’t a thing I would change next time around, it was absolutely delicious.

If you wish to serve wine with your bouillabaisse, choose a rosé or dry Riesling.  For you red wine lovers a Côte de Provence or Beaujolais would be lovely.

Enjoy!

Lynn

 

Note:  Adapted from Julia Child’s Mastering The Art of French Cooking.

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