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Bouillabaisse
A provençal seafood stew from the south of France finished with Pernod.
Course
Main Course
Cuisine
French
Prep Time
15
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
30
minutes
minutes
Servings
6
people
Calories
223
kcal
Ingredients
1/2
cup
grapeseed Oil
1
whole
yellow onion, chopped
1
large
leek, chopped
2
stalks
celery, chopped
1
stalk
fennel, chopped
4
cloves
garlic, chopped
4
whole
Roma tomatoes, chopped
1
cup
dry white wine
6
cups
fish stock
quality
2
cups
chicken stock
quality
1
whole
orange
peeled
8
whole
white peppercorns
2
whole
bay leaves
4
stems
thyme, chopped
1/4
cup
fennel seeds
1
teaspoon
fresh marjoram
2
tablespoons
paprika, ground
2
teaspoons
saffron, threads
quality
1/2
teaspoon
cayenne pepper
1/2
pound
Manila clams
quality
1/2
pound
bay mussels
quality
1/2
pound
shrimp
peeled and deveined
1/2
teaspoon
Kosher salt
2
ounces
Pernod
1/2
pound
salmon, cubed
quality
1/2
pound
cod, cubed
quality
3
whole
fingerling potatoes, halved
Instructions
Using a heavy bottom stock pot, heat grapeseed oil over medium heat. (about 2 minutes).
After 2 minutes add chopped onions, leeks, celery, fennel bulbs and a pinch of salt.
Slowly sweat them until tender but not brown (about 2 minutes).
Add garlic and saute 2 minutes until garlic is tender and fragrant then add your chopped Roma tomatoes and dry white wine.
Simmer for 5 minutes.
Add fish stock, simmer for 5 minutes.
Add chicken stock and simmer for 5 minutes.
Add peels from 1 orange, white peppercorns, bay leaves, thyme, fennel seeds, fresh marjoram, paprika, saffron, and cayenne.
Simmer for 5 minutes.
Add clams first, then mussels after 2 minutes.
Simmer 2 minutes. add peeled and deveined shrimp. shut off heat and allow shrimp to cook 2 minutes.
Add 1 inch cubed salmon and cod.
Add Pernod, gently stir and let it rest for 5 minutes.
Ladle into a bowl and garnish with fennel fronds.
Instructions for Fingerling Potatoes
Using a small pot add 2 tablespoons salt and 4 cups water to a boil.
Add 2 tablespoons of quality saffron and allow to steep for about 5 minutes.
Add 3 halved fingerling potatoes to cook.
Remove potatoes after 30 minutes, from saffron water and add to Bouillabaisse.
Nutrition
Sodium:
470
mg
|
Calcium:
252
mg
|
Vitamin C:
25.8
mg
|
Vitamin A:
1955
IU
|
Sugar:
5
g
|
Fiber:
4
g
|
Potassium:
751
mg
|
Cholesterol:
156
mg
|
Calories:
223
kcal
|
Saturated Fat:
3
g
|
Fat:
26
g
|
Protein:
40
g
|
Carbohydrates:
17
g
|
Iron:
5.9
mg