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Mediterranean Flavors of Bouillabaisse

Bouillabaisse

Bouillabaisse a Provencal fish stew originating in Marseille pairs nicely with a southern Rhône Lirac Blanc.

Course Seafood
Cuisine French
Keyword Bouillabaisse
Author adapted from "Make it Ahead" by Ina Garten

Ingredients

  • 6 tablespoons extra virgin olive oil
  • 1 large white onion, chopped
  • 1 large red sweet bell pepper, cut into 3/4-inch pieces
  • 2-1/2 cups fennel bulb, cut into 1/2-inch pieces
  • 1 teaspoon saffron threads
  • 1 pinch Piment d' Espelette
  • 1/4 cup garlic, minced
  • 1 cup dry white wine
  • 2 tablespoons Pernod
  • 3 cups seafood stock
  • 1 28-oz can San Marzano tomatoes, diced
  • 1 3- inch orange zest strip
  • 3/4 cup orange juice, freshly squeezed
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. fresh cod or halibut fillets, skinned and cut into 2-inch pieces
  • 1-1/2 lb. large shrimp, deveined and shelled
  • 36 fresh mussels, cleaned and debearded
  • 1/4 cup fresh Italian parsley, chopped
  • French baguette, for serving

Instructions

  1. In a large Dutch oven, heat the olive oil over medium heat. Add the onion, bell pepper, fennel, saffron, and Piment d' Espelette and sauté for about 15 minutes, stirring occasionally. 

  2. Add the garlic and sauté for 30 seconds, stirring. Add the wine and Pernod. Bring to a boil and cook for about 2 minutes. Add the seafood stock, tomatoes, orange zest, orange juice, 2 teaspoons kosher salt and 1 teaspoon black pepper. Bring the mixture back to a boil and then lower heat to a simmer. Cook for 25 minutes uncovered, stirring occasionally.

  3. Remove and discard the orange zest. Gently stir in the cod or halibut and shrimp. Increase the heat and simmer for 5  minutes uncovered or until fish JUST begins to flake. DO NOT STIR.

  4. Add the mussels on top, COVER, and simmer for about 5 minutes or until the mussels open. Discard any unopened mussels.

  5. Serve in large shallow bowls, sprinkle with chopped parsley, and french baguette slices.