French Bouillabaisse
Ingredients:
assorted white fish and shellfish: halibut, cod
shrimp, mussels, crab, etc.
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For Stock:
1 cup onions - rough chop can leave on skin
2 cups fresh tomatoes - rough chop
1 tsp dry basil
2 stalks celery
2 one inch strips of orange peel - no pith
(let them dry out for a day or two)
2 pinches of saffron
2 cloves of garlic
shrimp shells
8 oz clam juice
salt, pepper & cayenne
Instructions:
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Peel the shrimp, reserving the shells and setting aside the shrimp.
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Sweat out onion with a little olive oil in the bottom of a large stock pot.
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Add tomato, basil, celery, orange peel, saffron and garlic and stir for a few minutes to release aromas
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Add shrimp shells, clam juice and fill with enough water just to cover; simmer for 30 minutes
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Strain and return broth to pot.
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Season to taste with salt, pepper and cayenne and simmer for 10 minutes.
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There are a couple of ways to cook your fish. You can add fish directly to the broth and simmer (see #8) or you can cook the white fish separate.
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First add the white fish to broth. ten minutes later add the mussels. About ten minutes later add shrimp. Simmer until the shrimp is just cooked through and mussels have opened. (discard and unopened mussels)
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Warm crab with melted butter and add to plated soup
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Serve with a crusty baguettes.
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