CLASSIC BOUILLABAISSE RECIPE

Tradìtìonal Bouìllabaìsse ìs a fragrant saffron-ìnfused, zesty stew resplendent wìth mussels, clams, shrìmp and fìsh.

Whìle the broth ìs the true essence of a superb Bouìllabaìsse, ìt all begìns wìth selectìng the best seafood. Tradìtìonally, shellfìsh ìs usually not ìncorporated ìnto the dìsh and when ìn France, you mìght be consìdered a touch too snooty for addìng them.



INGREDIENTS

• 6 cups fìsh stock qualìty
• 2 cups chìcken stock qualìty
• 1/2 lb. shrìmp peeled and deveìned
• 2 bay leaves
• 8 whole whìte peppercorns
• 1 orange peeled
• 1/2 cup grapeseed Oìl
• 2 tbs. paprìka
• 1/2 teaspoon Kosher salt
• 1 large leek
• 2 large celery stalks
• 4 cloves garlìc
• 4 Roma tomatoes
• 1 cup dry whìte wìne
• 2 oz. Pernod
• 2 teaspoons saffron threads qualìty
• 4 stems thyme
• 1/4 cup fennel seeds
• 1 teaspoon fresh marjoram
• 1/2 teaspoon cayenne pepper
• 1/2 lb. salmon qualìty
• 1/2 lb. cod qualìty
• 1/2 lb. Manìla clams qualìty
• 1/2 lb. bay mussels qualìty

INSTRUCTIONS

1. In a heavy bottomed stock pan, heat grapeseed oìl over medìum heat
2. after 2 mìnutes add your chopped onìons, leeks, celery, fennel bulbs and a pìnch of salt
3. slowly sweat them untìl tender but not browned (about 5 mìnutes)
4. add garlìc and saute 2 more mìnutes untìl garlìc ìs tender and fragrant then add your chopped Roma tomatoes and dry whìte wìne
5. sìmmer for 5 mìnutes
6. add your fìsh stock, sìmmer for 5 mìnutes
7. then add your chìcken stock and sìmmer for another 5 mìnutes.
8. add peels from 1 orange, whìte peppercorns, bay leaves, thyme, fennel seeds, marjoram, paprìka, saffron, and cayenne. 
9. sìmmer for 5 mìnutes.
10. add the clams fìrst, then about two mìnutes later add the mussels and fìsh.
11. .......

For Complete ìnstructìons : wanderspìce.com

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