French 60 min

Bouillabaisse Marseillaise

Name: Bouillabaisse Marseillaise
Total time: 60 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 lbs mixed firm fish fillets (monkfish, halibut, sea bass), cut into 2-inch chunks; 1 lb large shrimp, shell-on; 1 lb mussels, scrubbed; ½ lb sea scallops; 1 fennel bulb, thinly sliced; 1 large onion, diced; 6 cloves garlic, minced; 3 Roma tomatoes, diced; 1 can (14 oz) crushed tomatoes; ½ cup dry white wine; 4 cups fish stock; Pinch of saffron threads; 1 teaspoon fresh thyme; 1 bay leaf; 4 tablespoons extra virgin olive oil; Orange peel strip; Salt and red pepper flakes to taste; Rouille and grilled bread for serving

seafoodcomfort-foodgluten-free

Ingredientsfor 2

420

Cal

52g

Protein

16g

Carbs

16g

Fat

12 lbs mixed firm fish fillets (monkfish, halibut, sea bass), cut into 2-inch chunks
21 lb large shrimp, shell-on
31 lb mussels, scrubbed
4½ lb sea scallops
51 fennel bulb, thinly sliced
61 large onion, diced
76 cloves garlic, minced
83 Roma tomatoes, diced
91 can (14 oz) crushed tomatoes
10½ cup dry white wine
114 cups fish stock
12Pinch of saffron threads
131 teaspoon fresh thyme
141 bay leaf
154 tablespoons extra virgin olive oil
16Orange peel strip
17Salt and red pepper flakes to taste
18Rouille and grilled bread for serving

Order ingredients on Instacart

Instructions

1
Bloom saffron in 2 tablespoons warm water. Heat olive oil in a large heavy pot over medium heat. Add fennel and onion and cook for 10 minutes until very soft and lightly golden. Add garlic, thyme, and orange peel and cook 2 minutes.
2
Add fresh tomatoes and cook 5 minutes until broken down. Add wine and bring to a boil. Add crushed tomatoes, fish stock, bay leaf, and saffron with its liquid. Bring to a vigorous boil and cook uncovered for 15 minutes — this hard boil is what emulsifies the oil into the broth.
3
Reduce to a medium simmer. Add the firmest fish first (monkfish), cook 3 minutes, then add remaining fish and cook 3 more minutes. Add mussels, shrimp, and scallops last and cook 4 minutes until mussels open and shrimp turn pink.
4
Remove orange peel and bay leaf. Season with salt and red pepper flakes. Serve in wide bowls, placing seafood first then ladling the golden saffron broth over. Serve with toasted bread and rouille (saffron-garlic aioli) spread directly into the broth.