Bouillabaisse: A Delicious Fisherman’s Stew Originating in France

This is a Bouillabaisse based on The Cooking Channel recipe by Kelsey Nixon. We chose this one because of the interesting use of fennel and orange zest to add huge amounts of flavor complexity. We also liked her faux rouille, an aioli made from sour cream and mayonnaise. Ours has a great spicy taste and really adds to the bouillabaisse.

Ingredients

Bouillabaisse:
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
4 cups of 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
A pinch of saffron threads
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
Aioli Substitute for Rouille:
¼ C sour cream
¼ C mayonnaise
2 T crushed garlic
1 T fish stock or clam juice
Juice of ½ lemon
1 t sweet paprika
1 pinch saffron
1 pinch cayenne pepper
Several grinds of black pepper
Garlic French bread, baguette or other dipping bread

Preparation

1. Aioli/Rouille:
2. In a small bowl, mix all ingredients together and let stand in refrigerator while cooking bouillabaisse.
3. Remove from refrigerator and let warm to room temperature during last half hour of cooking.
4. Bouillabaisse:
5. In a 5 ½ quart Dutch oven, heat the olive oil over medium high heat until it just starts to smoke a little.
6. Add the onion, fennel and garlic and sauté until the vegetables just start to brown.
7. Add the white wine and deglaze the pot while it reduces.
8. Add the fish stock, tomatoes, potatoes, orange zest, and saffron to the pot and bring to a boil.
9. Turn the heat down to a low simmer and cook for 1 hour. We use a simmer plate to prevent burning.
10. Lower the heat to medium low, add the clams, scallops and shrimp and cook for 4-5 minutes.
11. 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.
Credit: Foodista

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