Bouillabaisse
The traditional seafood stew of Provence is typically made with tomatoes, shellfish, local fish, and herbs, but this version is made without tomatoes, allowing the fish and saffron to be prominent. Cooking it over a wood fire adds a bit of smoke to the beautiful fish. Serve with a crusty baguette to soak up the flavorful broth.
Recipe information
Yield
serves 8 as a main course
Ingredients
Preparation
Step 1
Prepare a medium-hot fire (350°F) in a wood-fired oven, cooker, or grill.
Step 2
Combine the water and stock in a stockpot and bring to a simmer over coals or on the floor of a wood-fired oven. Shell the shrimp and put the shells in the stockpot. Set aside and keep warm.
Step 3
Heat the olive oil in a Dutch oven over medium-high heat on a grate over a grill or on the floor of a wood-fired oven. Add the onion, celery, and carrots and sauté for 5 minutes. Add the garlic and sauté for 2 minutes. Remove the shells from the warm broth and add three-quarters of the liquid to the sautéed vegetables. Add the wine, salt, pepper, saffron, thyme, and bay leaves; bring to a boil. Move to a cooler area of the oven and simmer for 15 minutes; discard the bay leaves. Return to a boil, add the fish, and simmer for 5 minutes. Add the remaining stock, the scallops, and mussels and cook for 2 minutes. Add the shrimp and cook for another 3 minutes. Taste and adjust the seasoning. Bring to a low boil for 1 minute.
Step 4
Discard any unopened mussels. Stir in the parsley and serve in bowls.
