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Bouillabaisse

Name: Bouillabaisse
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: Sauce Rouille:; 1 tablespoon hot fish stock or clam broth; 2 cloves garlic, peeled; 1 small red hot pepper; 1/2 teaspoon salt; 1/4 cup soft white bread, pulled into bits; 1/2 cup olive oil; Bouillabaisse:; 3 pounds of at least 3 different kinds of fish fillets (such as sea bass, red mullet, haddock, halibut, cod, conger, or red porgy), cut into 2-inch pieces; 1 pound mussels or clams; 1 pound squid or crab; 1/4 cup extra virgin olive oil; 1 cup onions, thinly sliced; 2 leeks, white and light green parts only, thinly sliced; 1/4 fennel bulb, thinly sliced, or 1 teaspoon fennel seeds; 2 cloves garlic, crushed; 3 large tomatoes, roughly chopped; 1 bay leaf; 3 sprigs fresh thyme; 1/2 teaspoon saffron threads; 2 teaspoons salt; 1 long, wide strip orange zest; 1 cup clam juice or fish stock; 1/4 teaspoon freshly ground black pepper; Sliced rustic French bread, plain or toasted

Prep 20m

Cook 1h

Total 1h 20m

This Bouillabaisse recipe features a mouthwatering, flavorful mix of fish, mussels or clams, and squid or crab, combined with a delightful Sauce Rouille. With a blend of onions, leeks, fennel, garlic, tomatoes, saffron, and orange zest, this traditional French fish stew is perfect for a festive occasion. Serve with fresh bread.