Bouillabaisse
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 information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Put the olive oil in a flameproof casserole or large saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, use a vegetable peeler to strip the zest from the orange (save the orange itself for another use). Add the zest, fennel, saffron, and chile or cayenne and cook for about a minute. Add the tomatoes and turn the heat to medium-high. When the mixture boils, reduce the heat to medium and cook, stirring occasionally, until the mixture becomes saucelike, 10 to 15 minutes. (You can prepare the dish several hours ahead up to this point; cover and set aside until you’re ready to proceed.)
Step 2
Add the monkfish and raise heat to medium-high. When the mixture begins to boil, reduce heat to medium-low and cook, stirring occasionally, until fish is just about tender, 10 minutes or so.
Step 3
Add the clams, raise the heat to high, and stir; when the mixture boils, reduce heat to low, cover, and cook until clams begin to open, 5 to 10 minutes. Add the shrimp or scallops and white fish, stir, and cover; cook, stirring gently once or twice, until the fish is just about done (a thin-bladed knife will pierce it with little resistance), about 5 minutes. (If the mixture is very thick—there should be some broth—add a cup or so of hot water.) Stir in the garlic and cook for 1 minute more. Stir in the parsley and serve, with crusty bread.
