• Bf2767b716d5b5d1740e6397d2821657

Bouillabaisse

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. Contributor: Lori Kisner, Schlueter Family Cookbook

Prep
Cook
Serves 6people
Ingredients
2
leeks washed and sliced
1
onion sliced
3
tbsp olive oil
4
garlic cloves
3
bay leaves
2
carrots chopped
6
potatoes cubed
1/2
tsp fennel seeds
Thyme
2
tsp orange zest
4
sprigs parsley
3
cups fish stock
3
large ripe tomatoes
Juice of 1 lemon
3
lb assorted fish and shellfish (haddock, lobster, scallops, perch, shrimp, mussels)
1
cup parsley
3-4
threads saffron
Directions
1.
Sauté in a large soup pot the leeks and onion in the olive oil until tender
2.
Add the garlic, bay leaves, carrots and black pepper and cook for five minutes
3.
Add potatoes fennel, orange zest, and thyme and cook for another 10 minutes
4.
Add the stock water, tomatoes and lemon juice. Continue cooking until potatoes and carrots are tender. Mix in the fish, saffron and parsley. Cook for 3-4 minutes.
5.
Add salt to taste
6.
Notes: Freeze stock, cook everything but fish and shellfish. Serve in heated bowls with crusty French bread.
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