French Bouillabaise

Name: French Bouillabaise
Ingredients: 1/2 cup olive oil (EVVO); 1 medium yellow onion thinly sliced; 2 leeks thinly sliced (white part only), adds to creaminess but you can use only onion; 4-6 cloves garlic pressed; 1 28 oz can chopped tomatoes; 8 cups prepared fish broth (I use the carton); 8 oz clam juice (I use the bottled kind); Zest of an orange; 2 tsp saffron (Trader Joe's has saffron); fennel bulb thinly sliced plus fronds; 2 bay leaf; 2 tbsp thyme; salt to taste (I use 1 tbsp); pinch of sugar; 1 lb each: salmon, seabass & scallops (can use mussels & shrimp too); 1/4 lb crabmeat (optional but adds dimension); sweet french bread

todayscatchseafood.com

I'm a bit of a fish stew junkie. It all started with a restaurant in New York City called Bouillabaise. And guess what they served...My first recipe came from the Silver Palette cookbook, back in the...

View full recipe on todayscatchseafood.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at todayscatchseafood.com.

Share this recipe:

Cooking tools:

Saucepan
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Cheesecloth
Butcher's twine
Blender
Ladle
Wooden spoon
Stove
Grater
Mixing bowl
Garlic press
Colander
Microplane
Fine-mesh sieve
Kitchen timer
Serving bowl

Ingredients

1/2 cup olive oil (EVVO)
1 medium yellow onion thinly sliced
2 leeks thinly sliced (white part only), adds to creaminess but you can use only onion
4-6 cloves garlic pressed
1 28 oz can chopped tomatoes
8 cups prepared fish broth (I use the carton)
8 oz clam juice (I use the bottled kind)
Zest of an orange
2 tsp saffron (Trader Joe's has saffron)
fennel bulb thinly sliced plus fronds
2 bay leaf
2 tbsp thyme
salt to taste (I use 1 tbsp)
pinch of sugar
1 lb each: salmon, seabass & scallops (can use mussels & shrimp too)
1/4 lb crabmeat (optional but adds dimension)
sweet french bread