Saucepan@saucepan · Shared this recipeFollowFrench · sauceEasy Authentic BouillabaisseA traditional Marseille fish stew simmered with saffron, pastis, and orange zest, served with rouille and toasted baguette.total1 hr 20 minprep20 mincook1 hrservings4Original recipe on lacuisinedegeraldine.frKeep this recipeAdd a copy of Easy Authentic 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.Ingredients4 servingsBack to 4 servings1 orange, just 2 to 3 wide strips of zest, avoid the white pith10 saffron threads0.5 lemon3 tbsp olive oil, plus 2 tbsp for finishing1 yellow onion, peeled and thinly sliced1 small fennel bulb ), thinly sliced (save the fronds for serving1 leek, thinly sliced2 garlic cloves, crushed3 anchovy fillets in oil4 tomatoes, roughly chopped1 tbsp tomato paste1 tbsp fennel seeds2 bay leaves3 tbsp pastis, such as Pernod0.5 cup dry white wine4 cup fish stock14 oz firm potatoes, peeled and cut into ½-inch cubes1 lb fresh white fish, cod, halibut, monkfish, sea bass or red snapper7 oz raw shrimp, shell-on with heads if you can find them1 lb musselsSalt and pepper4 tbsp rouille sauceA few slices of toasted baguetteStepsClear checksTap an ingredient or step to check it off.1Step 1: Peel two to three strips of zest from the orange with a vegetable peeler, avoiding the white pith underneath, which is bitter. Squeeze the half lemon and let the saffron threads steep in the juice. Set aside.2Step 2: In a large pot or Dutch oven, heat 3 tbsp olive oil over medium heat. Add the onion, fennel and leek, and cook for a few minutes until the onion is translucent. Add the garlic and the anchovies and stir for 1 minute.3Step 3: Add the fennel seeds and the tomato paste. Cook for 2 minutes, stirring, until the paste darkens slightly. Add the tomatoes and cook 2 minutes more.4Step 4: Deglaze with the pastis and the white wine and let it reduce for 2 minutes, then pour in the fish stock and the saffron in its lemon juice. Add the bay leaves and the strips of orange zest (I'd tie them together with kitchen twine so they're easier to fish out later). Simmer gently, uncovered, for 20 to 30 minutes.5Step 5: Remove the bay leaves and the orange zest. Pulse the soup a few times with an immersion blender — you're not making a purée — then press it through a fine-mesh sieve, discard the solids and return the broth to the pot.6Step 6: Add the potatoes, and put the bay leaves and orange zest back in. Cover and cook for about 30 minutes, until the potatoes are tender.7Step 7: Meanwhile, rinse the mussels under cold water, scrub them and pull off the beards, discarding any that stay open or are cracked. Cut the fish into large chunks and season with salt and pepper.8Step 8: Add the fish and the mussels, cover, and simmer gently for 4 minutes. Add the shrimp and cook 3 minutes more, until the fish is just opaque, the shrimp are pink and the mussels have opened. Discard any mussels that stayed shut.9Step 9: Serve in bowls, scattered with the fennel fronds and chopped parsley. Serve with rouille and slices of toasted baguette.getsaucepan.com/r/5c8282f3-88c6-4e42-ac60-06c0c8a67f3a · Original: https://lacuisinedegeraldine.fr/en/bouillabaisse
