def: BOUILLABAISSE – a rich, spicy stew or soup made with various kinds of fish, originally from Provence.
Recipe also available on RecipeYum.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 brown onion, chopped
- 2 leeks, white portion only, chopped and rinsed
- 2 tomatoes, peeling and coarsely chopped
- 2 garlic cloves, crushed
- 1 fresh bay leaf
- 2 fresh thyme sprigs
- 1 fennel stalk, approx 15cm
- 1 fresh orange zest strip, approx 3x5cm
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 2 cups dry white wine
- 1 cup water
- 5 potatoes, peeled and cut into 1cm thick slices
- 1/4 tsp saffron threads
- 2kg firm fish fillets (eg monkfish, halibut, cod) cut into 4cm chunks
- Boiling water as needed
- 2kg tender fish fillets (eg red snapper, ocean perch, rockfish) cut into 4cm chunks
- 500g mussels, scrubbed and de-bearded
- 500g small crabs
- 1 tbsp minced fresh flat leaf parsley
- 8 slices coarse country bread, toasted and rubbed with garlic
Method
Step 1
To make the soup, warm olive oil in heavy-bottomed saucepan over medium-high heat. Add onions and leeks and sauté for 2-3 minutes until translucent. Add tomatoes, garlic, bay leaf, thyme, fennel, orange zest, salt and pepper and stir to combine. Add wine, water and potatoes. Bring to a boil, reduce heat to low, cover and simmer until potatoes are tender (approx 25 minutes).
Step 2
Once the potatoes are tender, bring the mixture back to the boil and add the saffron. Lay firm-flesh fish on top and pour over just enough boiling water to cover. Boil for 7 minutes until fish is half cooked. Add tender-flesh fish, mussels and crabs. Discard any mussels that do not close when touched. Add more boiling water as needed to cover and boil for 3-4 minutes. Tender fish should separate easily with a fork and mussels open.
Step 3
Using a spatula, transfer fish and shellfish to a warmed platter, placing tender fish to one side, firm fish to the other. Discard any mussels that have not opened. Using a slotted spoon, transfer the potatoes to the same plate. Ladle a few tablespoons of broth over the seafood and sprinkle with parsley.
Step 4
Place bread slice in the bottom of each serving bowl, top with seafood and potatoes and remaining broth.
Step 5
Bon appétit!
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