Bouillabaisse

loosely adapted from Mark Bittman, Fish: The Complete Guide to Buying and Cooking

3 tbsp. olive oil

1 very large onion, chopped

3-5 cloves of garlic, chopped

28 oz. can of chopped tomatoes (or 3 fresh tomatoes chopped with liquid)

1 tsp. fennel seeds

1 very large head fennel, sliced

5 sprigs fresh thyme

5 bay leaves

1/4 bunch fresh parsley, roughly chopped

peel of one orange cut into 1 inch squares

4 cups fish stock

1 cup white wine

(try adding some saffron and some roasted red pepper next time)

1 lb. clams in shell

1 lb. mussels in shell

1 lb. peeled shrimp

1 lb. large scallops

(try adding squid next time)

2 tbsp. minced fresh basil

3tbsp. Pernod (or other anise liquor)

salt and pepper to taste

  1. Heat the oil and saute the onion, garlic, and fennel until softened.
  2. Add tomatoes, fennel seeds, thyme, bay leaves, parsley, orange rind.
  3. Add stock and wine, bring to a boil, cover and cook for ten minutes.
  4. Add clams, mussels, shrimp, scallops,basil and Pernod.
  5. Serve with french bread.

 

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