My Bouillabaisse

Ingredients

3 T olive oil

1 onion diced

2 celery ribs diced

1 carrot diced

1 large fennel bulb fronds removed and thin sliced

1 leek white part diced

4 garlic cloves minced

3/4 t red pepper flakes

1 t marjoram chopped

1 t thyme chopped

2 T tomato paste

14.5 ounce can plum tomatoes

1 C dry white wine

1 pound Yukon Gold potatoes cubed

6 C fish stock

2 bay leaves

Pinch of saffron

1 1/2 pound halibut cubed

1/2 pound  shrimp

1 pound clams

1 pound mussels washed and de bearded 

1/2 pound scallops

1 3/4 pound Alaska king crab* cut into 1 1/2 inch pieces*

Directions

Serves 8-10

Heat olive oil in large pot. add onions, carrot, celery, leek, and fennel. Cook about 7-10 minutes then add in garlic,tomato paste, wine,and plum tomatoes and cook for 5-10 minutes.Add chopped herbs, saffron, and bay leaves and bring to boil. . Add fish stock and simmer 20 minutes.  Add red pepper flakes and potatoes. Cook  until potatoes are  tender about 10 minutes.

Add clams and cook until they pop open about 3 minutes. Add halibut, scallops, and mussels, and cook about 5 minutes. Then add crab and shrimp and cook for two minutes.

Season with salt and pepper. Plate and serve with garlic crostini and a pinch of chopped fennel frond.

Serve  in large bowls.*

Notes:

*I like the red king more than the golden crab

*I substitute more white fish also in place of the crab.

* I don’t make Rouille

 To make it more affordable I look for fresh white fish and shrimp on sale and clams and mussels from Costco.

 

 

 

 

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