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Bouillabaisse

2 lb fish filets
½ cup olive oil
6 oz onion
6 oz leeks
5 oz fennel
2 garlic gloves
½ cup canned tomatoes
4 cups fish broth
1 cup white wine
2 lbs shellfish (mussels, shrimp, fish fillets, scallops, clams, calamari, lobster meat, crab claws)
2 bay leaves
1 tsp thyme
¼ oz saffron
Pinch salt and fine black pepper
Orange zest

Sauté onion, leeks, garlic, and fennel in olive oil.  Add canned tomatoes, fish broth, bay leaves,  thyme, orange zest, and
white wine and bring to a boil.  Add fish filets and saffron and cook until fish is done (fish will be white and should flake
off easily with a fork).  Add the shellfish, cook until done and serve hot.

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