BOUILLABAISSE LINDER

Bouillabaisse Linder image

Provided by Lee Linder

Categories Soup/Stew Fish Onion Shellfish Tomato Clam Lobster Mussel Fennel Gourmet New York

Yield Serves 4 to 6

Number Of Ingredients 31

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Ingredients

3 leeks (white and pale green parts only), sliced, washed well, and drained
2 celery ribs, chopped
2 medium fennel bulbs (sometimes called anise, about 1 3/4 pounds), stalks trimmed flush with bulbs, bulbs sliced, and fronds reserved
1 large onion, chopped
1 cup olive oil
1 teaspoon saffron threads, crumbled
1 tablespoon very hot water
For 8 cups fish stock:
3 pounds bones and trimmings of any white fish such as grouper, halibut, sole, and flounder
2 carrots, chopped coarse
2 celery ribs, chopped coarse
1 large onion, chopped coarse
1 bunch parsley stems, washed well and spun dry
10 whole black peppercorns
4 bay leaves
2 tablespoons dried thyme, crumbled, or 1 fresh sprig thyme
12 cups water
1 cup dry white wine
1 cup dry white wine
two 28-ounce cans whole tomatoes, drained and chopped coarse
4 garlic cloves, crushed
4 bay leaves
2 tablespoons tomato paste
1/2 cup packed fresh flat-leafed parsley leaves, washed well, spun dry, and chopped
1 teaspoon salt, or to taste
1 teaspoon freshly ground white pepper, or to taste
1 1/2 pounds white fish fillets such as grouper or halibut, cut into large pieces
two 2-pound live lobsters
18 very large mussels (about 1 1/2 pounds), scrubbed well and beards pulled off
18 littleneck clams (about 2 pounds)
Accompaniments: baguette slices brushed with olive oil, rubbed with a garlic clove half, and toasted

Steps:

In a large heavy kettle cook leeks, celery, fennel bulbs, and onion in oil over moderate heat, stirring occasionally, until softened, about 10 minutes. In a very small bowl combine saffron and hot water. Add saffron mixture to vegetables with stock, wine, tomatoes, garlic, bay leaves, tomato paste, parsley, salt, pepper, and reserved fennel fronds. Bring mixture to a boil and simmer, covered, 45 minutes. Pour mixture through a large sieve into a heatproof bowl, reserving vegetables (but discarding bay leaves) for another use if desired.
Return broth to kettle and bring to a simmer. Add fish and cook, covered, 10 minutes, or until opaque and cooked through. Transfer fish with a slotted spoon to a large platter and cover with foil to keep warm. To broth add lobsters and cook, covered, 12 minutes. Transfer lobsters with tongs to platter and cover with foil. To broth add mussels and clams and cook, covered, stirring occasionally, until shells open, about 4 minutes. With slotted spoon transfer mussels and clams to platter, discarding any unopened ones.
Pour hot broth into bowls and serve with seafood and toasts.
To make fish stock:
In a large heavy kettle combine all ingredients. Bring mixture to a boil and simmer, covered, 45 minutes. Pour stock through a fine sieve into a heatproof bowl, discarding solids, and cool. Fish stock may be made 1 day ahead and chilled, covered. Makes about 8 cups.

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Aliyah Bolton

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Yum!

Jam Saif

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This is a great recipe for a classic French bouillabaisse. The broth is rich and flavorful, and the seafood is cooked perfectly.

Harley Dean

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I followed the recipe exactly and my bouillabaisse turned out bland and watery.

Shada Sahu

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This bouillabaisse is the best I've ever had. The seafood was so fresh and the broth was incredibly flavorful.

Tammy Tassin

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I've made this bouillabaisse several times now and it's always a hit with my guests. It's a great dish for a special occasion.

Doug Ramsey

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Amazing!

Ari Beers

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The broth was a bit too salty for my taste, but overall the dish was very good.

Vivian Ndimande

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This was my first time making bouillabaisse and it turned out great! The recipe was easy to follow and the results were delicious.

Iftikhar Chaudri

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I'm not a big fan of seafood, but I really enjoyed this bouillabaisse. The broth was so flavorful and the fish was cooked perfectly.

Erika Sy

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This bouillabaisse was a bit too fishy for my taste.

Hussnain Gohar

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Bouillabaisse is one of my favorite dishes, and this recipe didn't disappoint. The broth was incredibly flavorful and the seafood was perfectly cooked.

Nittanando Pal

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This bouillabaisse was a delightful culinary journey. The broth was rich and flavorful, with a perfect balance of seafood and spices. The fish and shellfish were cooked to perfection, tender and succulent. I especially loved the saffron, which added

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