Bouillabaisse (French Fish Soup) | Conner Family Recipes

Name: Bouillabaisse (French Fish Soup) | Conner Family Recipes
Ingredients: 2 tablespoons olive oil; 1 small fennel bulb, diced (about 1 cup); 1 medium leek, halved lengthwise, rinsed of grit, and coarsely chopped (about 1 cup); 1 medium plum tomato, diced (about 3/4 cup); 1 large shallot or 1/4 medium yellow onion, diced (about 1/2 cup); 2 cloves garlic, thinly sliced; 1 1/2 teaspoons kosher salt, divided, plus more as needed; 1 tablespoon tomato paste; 2 large pinches saffron threads; 1/2 teaspoon fennel seeds; 1/4 teaspoon freshly ground black pepper; 1 dried bay leaf; 1 wide strip fresh orange peel (about 2 inches long); 1/2 cup dried white wine; 1 quart fish or seafood stock (32 ounces); 4 sprigs fresh parsley; 2 1/2 pounds assorted skinless white fish fillets, cut crosswise into 2- to 3-inch pieces; Coarsely chopped fresh parsley leaves, for garnish; Toasted crusty bread slices, such as sourdough or baguette; Easy Garlic Aioli (see recipe below)

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Receta de Sean Conner de Conner Family Recipes.

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Ingredients

2 tablespoons olive oil
1 small fennel bulb, diced (about 1 cup)
1 medium leek, halved lengthwise, rinsed of grit, and coarsely chopped (about 1 cup)
1 medium plum tomato, diced (about 3/4 cup)
1 large shallot or 1/4 medium yellow onion, diced (about 1/2 cup)
2 cloves garlic, thinly sliced
1 1/2 teaspoons kosher salt, divided, plus more as needed
1 tablespoon tomato paste
2 large pinches saffron threads
1/2 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper
1 dried bay leaf
1 wide strip fresh orange peel (about 2 inches long)
1/2 cup dried white wine
1 quart fish or seafood stock (32 ounces)
4 sprigs fresh parsley
2 1/2 pounds assorted skinless white fish fillets, cut crosswise into 2- to 3-inch pieces
Coarsely chopped fresh parsley leaves, for garnish
Toasted crusty bread slices, such as sourdough or baguette
Easy Garlic Aioli (see recipe below)