BOUILLABAISSE WITH ORANGE ZEST, FENNEL AND SAFFRON
This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the day's catch. Trying to duplicate the real bouillabaisse is an exercise in frustration, as the traditional combination of fish is not found in American waters. But creating an admirable local version is no more difficult than making clam chowder. Though some will argue that bouillabaisse must contain fish stock, any time you add a few pounds of fish to a simmering stew there is enough fish essence to make stock superfluous. If additional liquid is needed, water will do just fine.
Provided by Mark Bittman
Categories dinner, seafood, soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put olive oil in a casserole or large saucepan over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Add zest, fennel, saffron and chili, and cook for about a minute. Add tomatoes, and turn heat to medium-high. When mixture boils, reduce heat to medium, and cook 10 to 15 minutes, stirring occasionally, until it becomes sauce-like.
- Add monkfish and raise heat to medium-high. When mixture boils, reduce heat to medium-low and cook, stirring occasionally, until the monkfish begins to lose its rubbery quality, 10 minutes or so.
- Add clams, raise heat to high, and stir; when mixture boils, reduce heat to low, cover, and cook until clams begin to open, 5 to 10 minutes. Add shrimp and white fish, stir, and cover. Cook, stirring gently once or twice, until white fish is just about done (a thin-bladed knife will pierce it with little resistance), about 5 minutes. (If mixture is very thick, add a cup or so of hot water.) Stir in garlic, and cook 1 minute more. Stir in parsley and serve, with crusty bread.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 4 grams, Protein 61 grams, SaturatedFat 1 gram, Sodium 1593 milligrams, Sugar 7 grams, TransFat 0 grams
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Okafor Anene
[email protected]I'm not sure what went wrong, but my bouillabaisse turned out really fishy.
Farah Talbi
[email protected]This bouillabaisse is a bit too spicy for my taste.
syed Hussain Ahmad
[email protected]I used a different type of white wine than the recipe called for, and it turned out great.
Dr.Khawar Taimoor
[email protected]I'm not a fan of fennel, so I omitted it from the recipe. The bouillabaisse was still delicious.
Sana Sanairfan
[email protected]My husband and I love this bouillabaisse! We make it every year for our anniversary.
Jodine Andrews
[email protected]This bouillabaisse is a bit pricey to make, but it's definitely worth it for a special occasion. I served it to my guests at a dinner party, and they all raved about it.
Debbie Norvell
[email protected]I'm not a huge fan of seafood, but I really enjoyed this bouillabaisse. The broth was flavorful and the seafood was cooked perfectly.
Donald Franklin
[email protected]I followed the recipe exactly, but my bouillabaisse didn't turn out as good as I hoped. The broth was a bit bland, and the seafood was overcooked.
Kathiresan Rakkappan
[email protected]This is the best bouillabaisse I've ever had! The flavors are incredible, and the seafood is cooked perfectly. I highly recommend this recipe.
Rich Bvuwayi
[email protected]I've made this bouillabaisse several times now, and it's always a hit with my friends and family. It's a bit time-consuming to make, but it's definitely worth the effort. The broth is so flavorful and the seafood is cooked to perfection.
Dawood Khan
[email protected]Oh my goodness! This bouillabaisse is absolutely divine! The flavors are so rich and complex, and the orange zest, fennel, and saffron add such a unique touch. I followed the recipe exactly, and it turned out perfectly. I served it with a crusty bagu