Saucepan@saucepan · Shared this recipeFollowFrench · sauceClassic French BouillabaisseA Provençal fish stew with saffron-scented broth, shrimp, flaky white fish, mussels or clams, served with crusty bread and roasted red pepper rouille.total1 hr 5 minprep25 mincook40 minservings6Original recipe on familystylefood.comKeep this recipeAdd a copy of Classic French Bouillabaisse to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings0.5 cup extra-virgin olive oil1 cup chopped onion1 cup chopped leek4 clove smashed garlic2 or 3 large, ripe tomatoes, chopped or 2 cups canned chopped tomatoes2.5 quarts waterFresh herb sprigs: thyme ), parsley, fennel fronds and basil (in any combination1 2-inch wide strip of fresh orange peel, optional0.5 tsp crumbled saffron1 tbsp sea salt3 lb fish heads, bones, trimmings, shrimp shells1 lb peeled shrimp, save the shells for the stock1 lb cod, cut into large chunks, halibut or other flaky white fish1 lb mussels or clams, scrubbed and mussels debeardedCrusty bread, sliced, for serving2 roasted and peeled red bell peppers ), (jarred peppers are fine0.5 tsp ground cayenne pepper, or more to taste1 tbsp fresh lemon juice1 peeled garlic clove0.25 cup fresh breadcrumbs, or ground almonds0.25 cup fresh parsley leavesFine sea salt, about 1/2 teaspoon or to taste0.333 cup extra-virgin olive oilStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat the oil in a tall pot (I use an 8 quart stockpot) over medium heat. Add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, orange peel, saffron, salt and fish bones and shrimp shells. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.2Step 2: Cook 30 minutes, then strain the broth into a large bowl or another pot and discard the solids.3Step 3: Pour the broth back into the stockpot and bring to a boil. Add the shrimp and cook until they turn pink, a minute or two. Add the rest of the fish and shellfish, cover and simmer until the mussels or clams open (this will just take a few minutes).4Step 4: Taste the soup and add more salt and freshly ground pepper if needed.5Step 5: Puree the red peppers, cayenne, lemon juice, garlic, breadcrumbs, parsley and salt in a food processor until smooth. Slowly add the olive oil while processing to form a paste.6Step 6: Toast the bread and brush with olive oil.7Step 7: Serve the soup with bread and rouille.getsaucepan.com/r/223875aa-4578-4178-9357-914e561b750b · Original: https://familystylefood.com/julia-childs-bouillabaisse-recipe/
