Saucepan@saucepan · Shared this recipeFollowFrench · sauceClassic French BouillabaisseA classic French fish stew made with homemade fish broth, saffron, Pernod, and a variety of fish and shellfish, served with rouille and crusty bread.total1 hr 40 minprep30 mincook1 hr 10 minservings4Original recipe on tastingtable.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.Ingredients4 servingsBack to 4 servings2 tbsp extra-virgin olive oil4 large cloves garlic, with skin1 small onion, halved, with skinStalks from 1 fennel bulb, roughly choppedGreen part of 2 leeks, roughly chopped2 leafy celery stalks, roughly chopped1 lb shrimp shells4 bay leaves1 tsp black peppercorns1 piece orange zest0.5 cup clam juice10 cup waterFish bones, including head, tail, and spine of 1 fish0.25 cup breadcrumbs7 oz roasted red pepper, or about 1 roasted red bell pepper1 large garlic clove, peeled and sliced1 egg yolkJuice from ½ lemon1 pinch saffron threads0.25 cup extra-virgin olive oilSalt and pepper, to taste2 tbsp extra-virgin olive oil1 generous pinch saffron threads1 shallot, finely chopped3 large garlic cloves, minced1 fennel bulb, sliced into stripsWhite part of 1 leek, sliced into rings0.25 cup PernodJuice from ½ lemon1 small piece orange zest2 bay leaves1 lb gold potatoes, peeled and diced3 Roma tomatoes, diced1 recipe fish broth12 littleneck clams1 large filet of cod, cut into large chunks2 filets perch, cut into small chunks2 filets sea bass, cut into small chunks0.5 lb jumbo shrimp, peeled and deveinedSalt and pepper, to taste3 tbsp rouilleStepsClear checksTap an ingredient or step to check it off.1Step 1: For the fish broth, heat the oil in a large pot over medium heat. Add the garlic, onion, leeks, celery, and shrimp shells and cook until the vegetables are beginning to soften and the shrimp shells turn pink, about 5 minutes.2Step 2: Add the bay leaves, peppercorns, orange zest, and clam juice. Stir and bring to a simmer.3Step 3: Add the water and stir, then bring the pot to a boil. Add the fish bones and boil steadily for 30 minutes, or up to an hour.4Step 4: Strain the solids from the broth.5Step 5: For the rouille, combine all the ingredients but the olive oil in a food processor and pulse until blended into a paste. Drizzle the olive oil in as you blend until a smooth paste is formed. Season as needed with salt and pepper.6Step 6: For the bouillabaisse, heat the oil in a large pot over medium heat. Add saffron threads and cook gently for 2 minutes. Add the shallot, garlic, fennel, and leek, and cook until soft and fragrant. Leeks will turn bright green.7Step 7: Add the Pernod, lemon, and orange zest and reduce the liquid by half, about 1-2 minutes.8Step 8: Add the bay leaves, potatoes, and tomatoes, and cover with the fish broth. Bring the pot to a boil and cook until the potatoes are soft, about 10-15 minutes, stirring occasionally.9Step 9: Once the potatoes are soft, add the fish and clams (but not the shrimp), and cover. Cook until the fish is flaky and most of the clams have opened, about 5 minutes. Add the shrimp and cover, cooking until the shrimp is opaque and curled, about 1-2 minutes longer.10Step 10: Stir in the rouille, then season to taste. Before serving, remove the orange peel and bay leaves.11Step 11: Serve with a sprinkling of fennel fronds and crusty bread. Serve rouille alongside the bouillabaisse in a small bowl and spread on the sliced bread to eat.getsaucepan.com/r/d2ca2259-798d-466a-b96c-9216498da081 · Original: https://www.tastingtable.com/1229119/classic-french-bouillabaisse-recipe/
