Bouillabaisse

Name: Bouillabaisse
Yield: makes 8 servings
Ingredients: 1 tablespoon extra virgin olive oil; 2 medium onions, roughly chopped; 1 navel or other orange; 1 tablespoon fennel seeds; Large pinch of saffron, optional; 1 small dried chile or a pinch of cayenne, or to taste; 2 cups chopped tomatoes (drained canned are fine); 1 to 1 1/2 pounds monkfish, catfish, or blackfish, cut into 1-inch cubes; 3 pounds small hardshell (littleneck or mahogany) clams, cockles, or mussels, well washed; 1 to 1 1/2 pounds peeled shrimp or scallops, cut into bite-sized pieces if necessary; 1 to 1 1/2 pounds cod or other delicate white fish, cut into 6 large chunks; 1 tablespoon minced garlic; 1/2 cup roughly chopped parsley leaves

December 14, 2011

Every seaside culture has its own fish stew, but in the West, bouillabaisse is the best known. Older recipes are quite specific about the kind of fish and the technique, but in my experience bouillabaisse, no matter how wonderful, is neither more nor less than a highly seasoned soup made with the day’s catch. So vary this recipe according to what you find at the store (or what you bring home from a day’s fishing).

Recipe notes

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