Bouillabaisse

Bouillabaisse
Photo by Scott Phillips

Ingredients

  • 3 bay leaves
  • ½ cup extra-virgin olive oil
  • 2 large leeks, chopped
  • 1 lb. small mussels, scrubbed and rinsed
  • 4 lb. mixed filleted, skinned fish, such as Pacific rockfish, monkfish, sea bass, or halibut
  • ¾ lb. thin-fleshed squid, cleaned and cut into ringlets
  • 1 lb. small clams, rinsed
  • + 11 more ingredients
    • 1 recipe Rouille
    • 1 tsp. dried thyme
    • Salt (use sea salt if possible)
    • 2 Tbs. chopped fresh flat-leaf parsley
    • Freshly ground black pepper
    • 2 large potatoes, peeled and chopped
    • 8 large ripe tomatoes (or one 28-oz. can tomatoes), peeled, seeded, and chopped; juice strained and reserved
    • 4 quarts Fish Stock
    • Pinch saffron (about 20 threads)
    • 1 large bulb fennel, chopped
    • 10 slices sourdough bread, toasted or grilled and rubbed with garlic

Locate the bones running vertically down the rockfish and other fish and make a cut on either side of the bones and take them out; use them for the stock, if you like. Cut all the fish fillets into 2- to 3-inch pieces, keeping the different varieties of fish separate. Sprinkle them with salt and ...

View full recipe at Fine Cooking

Comments

Variations on Bouillabaisse

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