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...
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