Bouillabaisse: A Delicious Fisherman’s Stew Originating in France
Total Steps
11
Ingredients
25
Tools Needed
1
Ingredients
- 4 large scallops
- 8 ounces Atlantic cod, cut into large pieces
- 4 ounces halibut steak, cut into large pieces
- 12 littleneck clams
- 8 large shrimp, peeled and deveined, tails on
- 4 cups fish stock or clam juice
- 4 ounces fingerling or small Yukon gold potatoes, washed and cut to about 1-1 ½ inch size
- 1 can 14.5 ounce crushed tomatoes
- A pinch pinch saffron threads
- 1/2 cup white wine
- 3-4 cloves garlic, skinned and minced
- 1 small fennel bulb, sliced thin and fronds reserved for garnish
- 1 red onion, sliced thin
- 2 tablespoons good olive oil
- orange zest
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons crushed garlic
- 1 tablespoon fish stock or clam juice
- juice of 1/2 lemon
- 1 teaspoon sweet paprika
- 1 pinch saffron
- 1 pinch cayenne pepper
- Several grinds grinds black pepper
- Garlic French bread, baguette or other dipping bread(optional)
Instructions
Step 1
Aioli/Rouille:
Step 2
1. In a small bowl, mix all ingredients together and let stand in refrigerator while cooking bouillabaisse.
Step 3
2. Remove from refrigerator and let warm to room temperature during last half hour of cooking.
Step 4
Bouillabaisse:
Step 5
1. In a 5 ½ quart Dutch oven, heat the olive oil over medium high heat until it just starts to smoke a little.
Step 6
2. Add the onion, fennel and garlic and sauté until the vegetables just start to brown.
Step 7
3. Add the white wine and deglaze the pot while it reduces.
Step 8
4. Add the fish stock, tomatoes, potatoes, orange zest, and saffron to the pot and bring to a boil.
Step 9
5. Turn the heat down to a low simmer and cook for 1 hour. We use a simmer plate to prevent burning.
Step 10
6. Lower the heat to medium low, add the clams, scallops and shrimp and cook for 4-5 minutes.
Step 11
7. Add the fish and cook until the clams are all open (about 5-6 minutes usually) and the fish is flaky and soft. If any clams fail to open, discard them.