Bouillabaisse

Submitted by Myst on Wed, 02/13/2019 - 20:43

We have been making this recipe for serval years.  We are not fond of fennel, so replace it with a leek.  

Ingredients
3TblsOlive Oil
1/2wholeOnion (chopped)
1wholeLeek (sliced in half and then thinly sliced)
1wholeTomato (small , seeded and chopped)
1wholeOrange (peel grated (use the orange for dessert with chocolate!))
1/2tspSaffron Soaked In 1 Cup Boiliing Water
2CupsDry White Wine
1wholeBottle Clam Juice (8 Oz)
1/2tspDried Thyme
1/3lbShrimp (shell on) , cut into 1/3s
1/2lbMussels
1/4lbLobster Tail (4oz) , cut in half and into bite size pieces similar in size to the shrimp
1/3lbScallops (foot removed and cut into 1/4)
1/2lbSea Bass Or Halibut (remove skin and bines , cube into bite sized pieces)
1/3CupMayonaise
1/2wholeLemon (juiced)
2clGarlic (finely chopped or grated)
1/4tspCayenne Pepper
1wholeBaguette (sliced and toasted)
Preparation
  1. Simmer shrimp shells and lobster shell in the clam broth for 10 minutes.
  2. In a Dutch oven, heat olive oil over medium heat and sauté the onion until soft, add the sliced leek and cook until soft.
  3. Next stir in the chopped tomato, orange peel, thyme, salt and pepper.
  4. Pour in strained clam juice, saffron water and white wine, bring to a simmer for 10 to 15 minutes.
  5. To the simmering stock, add: mussels (at 9 minutes), 7 minutes add the fish, 6 minutes add the lobster, 4 minutes add the shrimp, 3 minutes add the scallops and let simmer.  
  6. Remove from heat and rest for 2 minutes.
  7. For the rouille: combine mayonnaise, lemon juice, cayenne and garlic.  Stir to combine.  Serve with the toasted bread and bouillabaisse.