Bouillabaise Recipe
- 1 Tbsp. Oil
- 1 c. Minced onion
- 1/2 c. Minced celery
- 3 x Garlic cloves smashed
- 1 c. White wine
- 1 lb Fish bones, from non-oily fish rinsed
- 1 x Bay leaf
- 8 x Peppercorns
- 2 sprg Thyme
- 1 pch Saffron threads (generous healthy pinch)
- 3/4 c. Sliced fennel Juice and zest of 1 orange
- 1 1/2 c. Minced tomatoes
- 1/2 c. Julienned leeks
- 6 x Clams scrubbed
- 6 x Mussels scrubbed, debearded
- 1/2 lb Monkfish cut into 2" pcs
- 8 lrg Shrimp peeled and deveined
- 4 lrg Scallops
- 1 Tbsp. Minced garlic
- 2 Tbsp. Minced parsley, plus extra for garnish Salt to taste Freshly-grnd black pepper to tastre
- 6 x Long, crusty, slices French bread cut into croutons, toasted till crisp
- 1 x recipe Rouille I see * Note
- Make broth: Heat oil in a large saucepan.
- Add in onion and celery and cook for 3 min.
- Add in smashed garlic cloves and cook for 1 minute.
- Add in wine, bring to a boil and let it reduce by half.
- Add in fish bones, sufficient water to cover, bay leaf, peppercorns and thyme.
- Bring to a boil, reduce heat and simmer for 30 min.
- Remove from heat and strain through a very fine-meshed sieve.
- Return fish broth to washed saucepan.
- Reheat broth to simmering and add in a generous healthy pinch of saffron.
- Add in fennel, orange juice and zest, tomatoes and leeks and bring back to a boil.
- Add in clams and mussels, cover and simmer for 5 min.
- Add in fish, shrimp, scallops, garlic and parsley.
- Simmer till fish is cooked through, shrimp is pink, and mussels and clams have opened.
- Adjust seasoning to taste with salt and pepper.
- Serve soup at table in a pretty bowl.
- Sprinkle with parsley and accompany with croutons topped with a dollop of Rouille.
- This recipe yields 8 servings.
oil, onion, celery, garlic, white wine, bay leaf, thyme, saffron, orange, tomatoes, leeks, mussels, shrimp, garlic, parsley, crusty, recipe rouille i
Taken from cookeatshare.com/recipes/bouillabaise-89343 (may not work)