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According to tradition, there should be at least five
different kinds of fish in a proper bouillabaisse. In
Marseille, considered the mecca of bouillabaisse, they
use at least seven, not counting the shellfish.
1 1/2 pounds of at least 3 different kinds of fish
fillets (swordfish, sea bass, halibut)
1/4 c. olive oil
1/2 pound mussels
1/2 c. cooked shrimp
1/2 c. thinly sliced onions
2 shallots, thinly sliced
1 cloves garlic, crushed
1/2 tomato
1/2 sweet red pepper, chopped
2 stalks celery thinly sliced
2-inch slice of fennel or 1 tsp. fennel seed
2 sprigs fresh thyme or 1/2 tsp. dried thyme
1 bay leaf
2 whole cloves
Zest of half an orange
1/4 tsp. powdered saffron
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. clam juice
1/2 lemon squeezed
1/3 c. white wine
1.
Heat 1/8 c. of olive oil in a large (6-qt) saucepan.
When it is hot, add onions and shallots (or leeks).
Saute for a minute, then add crushed garlic (more or
less to taste), and sweet red pepper. Add tomato,
celery, and fennel. Stir the vegetables into the oil
with a wooden spoon until well coated. Then add
another 1/8 c. of olive oil, thyme, bay leaf, cloves
and the orange zest. Cook until the onion is soft and
golden but not brown.
2. Cut fish fillets into 2-inch pieces. Add the pieces
of fish and 1 c. of water to the vegetable mixture.
Bring to a boil, then reduce heat and simmer,
uncovered, for about 10 minutes. Add mussels.
3. Add saffron, salt and pepper. Add clam juice, lemon
juice, and white wine. Bring to a simmer again and
cook about 5 minutes longer. |
