Eastern Bouillabaisse

• 2 tbsp. freshly squeezed orange juice
• 2 large pinches of saffron
• 2 tbsp. olive oil
• 1 large knob fresh ginger, peeled and cut into large pieces
• 1 large stalk lemongrass, cut into 2-inch-long pieces and smashed
• 2 cloves garlic, smashed and chopped
• 1 large onion, sliced
• 1 small fennel bulb, trimmed and thinly sliced
• 2 cups sake
• 4 cups Fish Stock or clam juice
• 1/2 13 oz. can coconut milk
• 1/4 cup soy sauce
• 1 24 oz. can whole peeled tomatoes, in juice
• 3 strips orange zest
• 1 tsp. five-spice powder
• 8 oz. medium-size shrimp, peeled and deveined
• 4 oz. cleaned whole squid
• 13 cup edamame beans, steamed according to the package directions and shucked
• 12 littleneck clams
• 12 mussels, debearded and scrubbed
• 1 bunch flat-leaf parsley, chopped

1. . In a small saucepan, heat the orange juice and saffron over medium heat until warm. Remove from the heat and set aside to let the saffron steep.
2. 2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ginger, lemongrass, garlic, onion, and fennel and saute until just brown, 5 to 10 minutes. Deglaze the pot with 1 cup of the sake, stirring to scrape up any browned bits, and slightly reduce. Remove and discard the large pieces of ginger and lemongrass. Add the saffron and orange juice, fish stock, coconut milk, soy sauce, tomatoes, and orange zest. Bring to a boil and simmer until the liquid is reduced by half, about 40 minutes. Add the five-spice powder and reduce the heat to medium. Add the shrimp and simmer for 3 minutes. Remove the shrimp with a slotted spoon and set aside. Add the squid to the stew and simmer for 3 minutes. Remove the squid with a slotted spoon and set aside with the shrimp.
3. 3. Steam edamame beans according to package, and set aside when thoroughly cooked. In a separate shallow saucepan, heat the remaining 1 cup sake over medium-high heat. Add the clams, cover, and cook them until the shells open, about 3 minutes. Remove the clams and discard any unopened ones. Add the mussels to the pot, cover, and steam until the shells open, about 3 minutes. Remove the mussels and discard any unopened ones. To serve, divide the shrimp, squid, clams, mussels, and edamame among 4 shallow bowls. Pour the stew around each bowl, sprinkle with fresh parsley, and serve.

freshly squeezed orange juice, saffron, olive oil, ginger, stalk lemongrass, garlic, onion, fennel bulb, sake, clam juice, coconut milk, ubc, tomatoes, orange zest, fivespice powder, shrimp, squid, littleneck clams, mussels, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/eastern-bouillabaisse-52298431 (may not work)