Classic French Bouillabaisse
Total Time: 15 minutes
Servings: 2 Servings DescriptionBouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir and abaissar.
Servings: 2 Servings DescriptionBouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir and abaissar.
Ingredients
- 6 Cups Water
- ½ Pound Shrimp
- 1 Bay Leaf
- 12 Whole Black Peppercorns
- Peel from 1 Orange
- 3 Tablespoons Extra Virgin Olive Oil
- ½ Teaspoon Kosher Salt
- 2 Small Fennel Bulbs, thinly sliced, fronds reserved
- 1 Small Onion, diced
- 1 Leek, white part only, thinly sliced
- 4 Cloves Garlic, minced
- 4 Tomatoes, skins and seeds removed and diced
- 1 Cup Dry White Wine
- 1 Teaspoon Fresh Thyme
- 1 Teaspoon Fresh Marjoram
- ½ Teaspoon Saffron Threads
- ½ Teaspoon Ground Cayenne Pepper
- ½ Pound Sockeye Salmon, skin removed, cut into 1 inch wide strips
- ½ Pound Cod, cut into 1 inch wide strips
- ½ Pound Manila Clams
- ½ Pound Bay Mussels
Directions
- Peel the shrimp, reserving the shrimp shells. Bring the water to a simmer and add the shrimp shells, bay leaf, peppercorns, and skin to the pot and simmer gently for quarter-hour.
- Meanwhile, heat the vegetable oil over medium heat during a serious flat-bottom soup pan. Add the onion, leek, and fennel bulb and a pinch of salt, and slowly sweat them till tender however not brunette (about twenty minutes).
- Add the garlic, saute a couple of a lot of minutes till garlic is tender and sweet-smelling.
- Add the tomato and therefore the wine. surface the warmth till the wine begins to boil. Cook till wine is reduced by concerning 0.5.
- Strain the shrimp and orange stock into the onion mixture. Add the thyme, marjoram, saffron, and cayenne and simmer for ten minutes.
- Add the fish initial. concerning 2 minutes later add the mussels and clams. concerning 2 minutes later add the shrimp. Simmer till the shrimp is simply overdone through. concerning 2 a lot of minutes.
- take away from heat and serve like a shot, garnishing every place with some reserved fennel fronds.
For full recipes, you can go http://recipetocooking.blogspot.com/2019/02/classic-french-bouillabaisse.html
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