Bouillabaisse: A Delicious Fisherman’s Stew Originating in France
If you want to add more pescatarian recipes to your recipe box, Bouillabaisse: A Delicious Fisherman’s Stew Originating in France might be a recipe you should try.
- Servings: 4
- Total cooking time:
Ingredients:
- 4 large scallops
- 8 oz Atlantic cod, cut into large pieces
- 4 oz halibut steak, cut into large pieces
- 12 littleneck clams
- 8 large shrimp, peeled and deveined, tails on
- 1 T fish stock or clam juice
- 4 oz fingerling or small Yukon gold potatoes, washed and cut to about 1-1 ½ inch size
- 1 of 14.5 oz canned crushed tomatoes
- 1 pinch saffron
- ½ C white wine
- 3 or 4 garlic cloves, skinned and minced
- 1 small fennel bulb, sliced thin and fronds reserved for garnish
- 1 red onion, sliced thin
- 2 T good olive oil
- ¼ C sour cream
- ¼ C mayonnaise
- 2 T crushed garlic
- Juice of ½ lemon
- 1 t sweet paprika
- 1 pinch cayenne pepper
- Several grinds of black pepper
- Garlic French bread, baguette or other dipping bread
Instructions:
- In a small bowl, mix all ingredients together and let stand in refrigerator while cooking bouillabaisse.
- Remove from refrigerator and let warm to room temperature during last half hour of cooking.
- In a 5 quart Dutch oven, heat the olive oil over medium high heat until it just starts to smoke a little.
- Add the onion, fennel and garlic and saut until the vegetables just start to brown.
- Add the white wine and deglaze the pot while it reduces.
- Add the fish stock, tomatoes, potatoes, orange zest, and saffron to the pot and bring to a boil.
- Turn the heat down to a low simmer and cook for 1 hour. We use a simmer plate to prevent burning.
- Lower the heat to medium low, add the clams, scallops and shrimp and cook for 4-5 minutes.
- Add the fish and cook until the clams are all open (about 5-6 minutes usually) and the fish is flaky and soft. If any clams fail to open, discard them.
