Bouillabaisse
5
Points®
Total Time
1 hr 18 min
Prep
20 min
Cook
58 min
Serves
6
Difficulty
Moderate
Every bustling Mediterranean seaport has a favorite seafood soup or stew, and bouillabaisse is the world-celebrated fish soup of Provence. Made with fish, shellfish, aromatics, tomatoes, wine, and herbs, it is traditionally served with crusty French bread. A touch of orange zest and Pernod (anise-flavored liqueur) provide extra zing. If you don't have Pernod, add a pinch of ground fennel seeds to the soup while it simmers. A few potatoes make make this stew a hearty meal—though a cool side salad of tender butter lettuce leaves dressed in a classic vinaigrette would make a nice accompaniment.
Ingredients
Olive oil
1 Tbsp
Uncooked leeks
4 cup(s), large, cleaned and thinly sliced
Garlic
4 clove(s), minced
Uncooked fennel bulb
½ medium, (white part only), chopped
Carrots
2 medium, diced
Clam juice
32 fl oz
Canned diced tomatoes
14½ oz
White wine
⅓ cup(s), dry
Liqueur
½ fl oz, Pernod
Fresh thyme
1 Tbsp, fresh, chopped
Orange zest
2 tsp, grated
Saffron
½ tsp, threads, crushed
Cayenne pepper
⅛ tsp
Uncooked red potato
6 small, cut into 1⁄2-inch chunks
Uncooked halibut fillet
1 pound(s), cut into 1-inch pieces
Uncooked shrimp
½ pound(s), large, peeled and deveined
Uncooked mussels in shells
½ pound(s), scrubbed, debearded
Uncooked scallops
¼ pound(s), or shucked oysters