French 60 min

Bouillabaisse

Name: Bouillabaisse
Total time: 60 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 lb firm white fish (cod, monkfish), cut into 2-inch pieces; 1 lb shell-on large shrimp; 1 lb mussels, scrubbed; 1 lb littleneck clams; 1/4 cup olive oil; 1 fennel bulb, thinly sliced; 1 large yellow onion, diced; 6 cloves garlic, minced; 2 medium tomatoes, diced; 2 tablespoons tomato paste; 1/2 cup dry white wine; 4 cups fish stock; Generous pinch saffron threads; 1 teaspoon dried thyme; 1 teaspoon dried fennel seeds; 1 orange, zested; 2 bay leaves; Salt and black pepper; Rouille and toasted baguette for serving

seafoodgluten-freedairy-freehigh-proteincomfort-food

Ingredientsfor 2

390

Cal

46g

Protein

14g

Carbs

18g

Fat

11 lb firm white fish (cod, monkfish), cut into 2-inch pieces
21 lb shell-on large shrimp
31 lb mussels, scrubbed
41 lb littleneck clams
51/4 cup olive oil
61 fennel bulb, thinly sliced
71 large yellow onion, diced
86 cloves garlic, minced
92 medium tomatoes, diced
102 tablespoons tomato paste
111/2 cup dry white wine
124 cups fish stock
13Generous pinch saffron threads
141 teaspoon dried thyme
151 teaspoon dried fennel seeds
161 orange, zested
172 bay leaves
18Salt and black pepper
19Rouille and toasted baguette for serving

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Instructions

1
Heat olive oil in a large Dutch oven over medium heat. Cook fennel and onion for 8 minutes until soft. Add garlic, fennel seeds, and thyme, cook 2 minutes. Add tomato paste, cook 2 more minutes until paste darkens.
2
Add diced tomatoes, wine, fish stock, saffron, orange zest, and bay leaves. Bring to a boil, reduce heat, and simmer vigorously for 20 minutes to develop the broth. Season with salt and pepper. The saffron-infused broth should be golden and deeply aromatic.
3
Add shrimp and fish to the simmering broth. Cook 3 minutes. Add mussels and clams. Cover and cook for 5–8 minutes until all shells open and seafood is cooked through. Discard any shellfish that haven't opened.
4
Make rouille while soup cooks: blend 2 roasted garlic cloves, 1 egg yolk, 1/2 teaspoon saffron, 1 teaspoon paprika, and 3/4 cup olive oil into a thick aioli. Toast baguette slices and spread with rouille. Ladle bouillabaisse into warmed bowls and float a rouille toast in each.