Classic French Bouillabaisse
A classic French shellfish and fish stew recipe, made with the freshest seafood possible, caught and served the same day. Served with a spicy rouille sauce.
Ingredients
For the soup base
- 2 garlic cloves, minced
- 1 yellow pepper, finely diced
- 1 finely chopped jalapeño
- 3 medium carrots peeled and finely diced
- 2 yellow onions, finely diced
- 1 1 bay leaf
- 1 red pepper, finely diced
- ½ teaspoon of red pepper flakes
- ½ teaspoon of fennel seeds
- 2 tablespoons of olive oil
- 4 finely chopped anchovies or 1 tbsp. (5 ml) anchovy paste
- 1 small zucchini, finely diced
- 3 strips of orange peel use a vegetable peeler
- ½ cup chopped parsley
- 1 can 14 ounces / 398 ml finely chopped tomatoes
- ½ teaspoon of dried thyme
- Salt and pepper to taste
- 1 bottle of 675-750 mL of tomato puree or also called passata
- 1⅓ cup / 325 ml dry white wine
- 3 medium potatoes, peeled and cut into ½ inch cubes or 12 baby potatoes, halved or quartered
For the fish
- Salt and freshly ground pepper
- 1-2 lbs of mixed seafood, mussels, clams, shrimp, scallop
- 2 lbs cod and skinless salmon, cut into 2 inch pieces
Instructions
For the soup base
First, heat olive oil in a large saucepan over medium-low heat. Add onion, sauté until just starting to caramelize, about 10 minutes. Add the garlic, cook for 1 minute. Add the anchovies, cook for about 30 seconds.
Then, add the carrots, peppers and jalapeno pepper, cook for a few minutes. Add zucchini and mushrooms, cook until just beginning to brown, about 5 minutes. Add the bay leaf, red pepper flakes, orange zest, fennel and thyme, stir.
Add the two types of tomatoes, bring to a boil, lower the heat.
Add 4 cups (1000 mL) of water and wine, bring to a boil, reduce heat and simmer UNCOVERED for 20 to 30 minutes or until potatoes are tender. Remove the bay leaf and orange zest. At this point, the soup base can be frozen. Thaw and bring to a boil before continuing.
Add the potatoes, cover and cook for 15 minutes.
Add the fish and seafood
Let fish and seafood stand at room temperature for 30 to 45 minutes before adding them to hot soup. Season the fish and seafood well with salt and pepper, add them to the pot with the parsley and cook for 8 to 10 minutes or until the pieces of fish flake. Do not overcook or stir too hard.
Season with salt and pepper and serve with a good piece of bread or crusty bread. Happy Cooking Time.
