Pumpkin Bouillabaisse

Pumpkin Bouillabaisse
Photo by James Carrier

Ingredients

  • 2 tablespoons minced garlic
  • 2 cans (14 1/2 oz. each) crushed or diced tomatoes
  • ½ teaspoon salt
  • 8 cups cubed (1/2-in.) pumpkin, such as Sugar Pie or Baby Bear (see notes)
  • 1 bottle(8 oz.) clam juice
  • ¼ teaspoon pepper
  • 8 cups cubed (1/2-in.) pumpkin, such as Sugar Pie or Baby Bear (see notes)
  • + 21 more ingredients
    • 1 dried bay leaf
    • 2 tablespoons chopped parsley
    • 1 onion (about 8 oz.), peeled, halved, and thinly slivered lengthwise
    • 2 tablespoons chopped parsley
    • ½ cup dry white wine
    • 1 pound halibut, rinsed and cut into 1-inch pieces
    • 1 bottle(8 oz.) clam juice
    • ¼ teaspoon saffron threads, crumbled
    • 1 tablespoon Pernod or other anise-flavored liqueur (optional)
    • 4 cups fat-skinned chicken broth
    • ¼ teaspoon pepper
    • 1 tablespoon Pernod or other anise-flavored liqueur (optional)
    • ¼ teaspoon saffron threads, crumbled
    • 1 tablespoon olive oil
    • 4 cups fat-skinned chicken broth
    • 1 pound halibut, rinsed and cut into 1-inch pieces
    • Rouille (recipe follows)
    • 1 pound fennel
    • 2 cans (14 1/2 oz. each) crushed or diced tomatoes
    • 2 tablespoons minced garlic
    • 1 tablespoon olive oil

Trim off and discard stalks, root ends, and bruised areas from fennel. Chop and reserve green tops. Rinse heads; cut in half lengthwise, then slice. Heat oil in a 5- to 6-quart pan over medium-high heat; add fennel, onion, and garlic and stir often until soft, 10 to 12 minutes. Add wine; cook unt...

View full recipe at My Recipes

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