BOUILLABAISSE À La MARSEILLAISE

Name: BOUILLABAISSE À La MARSEILLAISE
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 1/3 cup olive oil; 3 1/2 cups fennel, cored and cut into 1/4-inch pieces (fronds reserved for garnish); 2 cups leeks, washed and sliced; 1 1/2 cups red onions, chopped; 5 garlic cloves, roughly chopped; 4 cups plum tomatoes, washed and quartered; 2 tablespoons tomato paste; 1 tablespoon dried orange peel; 4 sprigs thyme; 1 tablespoon dill, chopped; 1 teaspoon saffron thread; 1/2 teaspoon cayenne pepper (or to taste); 1 cup dry white wine; 6 cups boiling water; 1 fish head (and or or carcass, shrimp shells); 2/3 cup parsley; 1 bay leaf; 2 teaspoons sea salt (or to taste); 1 teaspoon black pepper (or to taste); 3 lbs mix skinless lean white fish (sea bream, tilapia, cod, turbot, etc.); 3 lbs mix shellfish such as lobsters, scampi, prawns, mussels, clams, scallops. etc

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Recipe by CLUBFOODY

Rich, flavorful and visually appealing, this French fish stew is a great dish to serve for special occasions! VIDEO https://www.youtube.com/watch?v=CRSbJItw1fY

READY IN: 2hrs

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

¹⁄₃

cup olive oil
3 ¹⁄₂

cups fennel, cored and cut into 1/4-inch pieces (fronds reserved for garnish)
2

cups leeks, washed and sliced
1 ¹⁄₂

cups red onions, chopped
5

garlic cloves, roughly chopped
4

cups plum tomatoes, washed and quartered
2

tablespoons tomato paste
1

tablespoon dried orange peel
4

sprigs thyme
1

tablespoon dill, chopped
1

teaspoon saffron thread
¹⁄₂

teaspoon cayenne pepper (or to taste)
1

cup dry white wine
6

cups boiling water
1

fish head (and or or carcass, shrimp shells)
²⁄₃

cup parsley
1

bay leaf
2

teaspoons sea salt (or to taste)
1

teaspoon black pepper (or to taste)
3

lbs mix skinless lean white fish (sea bream, tilapia, cod, turbot, etc.)
3

lbs mix shellfish such as lobsters, scampi, prawns, mussels, clams, scallops. etc

DIRECTIONS

In a large pot over medium heat, add oil and when hot, throw in fennel, leeks, onions and garlic; stir and cook for 5 minutes. Add tomatoes, tomato paste, orange peels, thyme, dill, saffron and cayenne pepper; stir well and cook for 2 minutes. Pour in white wine and scrape the bottom of the pot; cook for 5 minutes.
Pour in boiling water and add fish heads/carcass/shrimp shells, add parsley, bay leaf, sea salt and freshly ground black pepper; bring to a full boil; cook for 5 minutes. Reduce heat to medium-low and simmer for 45 minutes.
Remove fish heads, bones and shells; discard. Remove sprigs of thyme as well. Using a hand blender, purée the mixture until smooth. Strain the mixture through a fine sieve over a large pot.
Bring heat to medium-high and broth starts to boil, add firmer fish first before adding the others. When they are all cooked, transfer them to a serving plate. Add shellfish starting with the ones that take the longest to cook. Transfer shellfish to the serving plate along with the fish and transfer broth to a soup tureen.
In shallow bowls, place a mix of fish and shellfish, ladle the broth and serve with crusty bread. To add a nice finishing touch, place fennel fronds on top. Make 6-8 servings.
NOTE: If not using fresh fish, use 4 cups clam juice and 6 cups water BUT no salt.

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BOUILLABAISSE À La MARSEILLAISE

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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