Much has been written about bouillabaisse, the classic French seafood stew. And it's well worth the work. Purists insist it's impossible to make authentic bouillabaisse unless you use Mediterranean fish. Perhaps, but as long as you use a variety of fresh fish, you'll have a successful dish. If the recommended seafood is unavailable, use whatever fish and shellfish are on hand - in fact, the more varied, the better.
Base SKU:
671
Cuisine:
French
Prep Time:
1 Hour
Cooking Time:
35 Minutes
Yield:
6 Servings
Source:
EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.
1
Leek, cut into 1/2-inch pieces
1
Celery stalk, chopped
2 tablespoon(s)
Garlic, minced
1 tablespoon(s)
Tomato paste
1/2 cup(s)
Dry white wine
1 1/2 cup(s)
Peeled tomatoes, crushed, with juice
1 cup(s)
Clam juice
1 cup(s)
Water
1/4 teaspoon(s)
Herbes de Provence
1/4 teaspoon(s)
Anise seeds
12
Cherrystone clams, well scrubbed
3/4 pound(s)
Monkfish, sea bass, red snapper, or halibut fillets, cut into 1-inch pieces
Instructions:
1.
In a large saucepan, heat 1 tablespoon olive oil and sauté leek and celery until soft, but not browned.
2.
Add garlic. Saut; for two more minutes. Stir in tomato paste and continue cooking for one more minute.
3.
Add wine to "deglaze" pan, by scraping any browned bits from the bottom of the pan while the wine reduces. Boil gently for about three minutes.
4.
Stir in tomatoes with juice, clam juice, water, herbes de Provence, sea salt to taste, anise seed, and saffron. Bring to a boil, reduce heat and simmer for about 20 minutes.
5.
Meanwhile, heat remaining 2 tablespoons oil in a large soup pot. Add the clams and cook for about three minutes, stirring constantly. Lower heat if oil is smoking.
6.
Add simmered broth. Bring to a boil, reduce heat, and simmer for three more minutes.
7.
Stir in fish, cover and continue cooking for one more minute.
8.
Add scallops and cook just until seafood is done, about four more minutes. Throw away any clams that do not open.
9.
For the rouille, combine bread, paprika, garlic, red pepper, and oil in a food processor and blend to a smooth paste.
10.
Serve stew with garlic croutons, garnished with rouille.
