Classic French Bouillabaisse

Ingredients

• 6 Cups Water
• ½ Pound Shrimp
• 1 Bay Leaf
• 12 Whole Black Peppercorns
• Peel from 1 Orange
• 3 Tablespoons Extra Virgin Olive Oil
• ½ Teaspoon Kosher Salt
• 2 Small Fennel Bulbs, thinly sliced, fronds reserved
• 1 Small Onion, diced
• 1 Leek, white part only, thinly sliced
• 4 Cloves Garlic, minced
• 4 Tomatoes, skins and seeds removed and diced
• 1 Cup Dry White Wine
• 1 Teaspoon Fresh Thyme
• 1 Teaspoon Fresh Marjoram
• ½ Teaspoon Saffron Threads
• ½ Teaspoon Ground Cayenne Pepper
• ½ Pound Sockeye Salmon, skin removed, cut into 1 inch wide strips
• ½ Pound Cod, cut into 1 inch wide strips
• ½ Pound Manila Clams
• ½ Pound Bay Mussels

Directions

• Peel the shrimp, reserving the shrimp shells. Bring the water to a simmer and add the shrimp shells, bay leaf, peppercorns, and skin to the pot and simmer gently for quarter-hour.

• Meanwhile, heat the vegetable oil over medium heat during a serious flat-bottom soup pan. Add the onion, leek, and fennel bulb and a pinch of salt, and slowly sweat them till tender however not brunette (about twenty minutes).

• Add the garlic, saute a couple of a lot of minutes till garlic is tender and sweet-smelling.

• Add the tomato and therefore the wine. surface the warmth till the wine begins to boil. Cook till wine is reduced by concerning 0.5.

• Strain the shrimp and orange stock into the onion mixture. Add the thyme, marjoram, saffron, and cayenne and simmer for ten minutes.

• Add the fish initial. concerning 2 minutes later add the mussels and clams. concerning 2 minutes later add the shrimp. Simmer till the shrimp is simply overdone through. concerning 2 a lot of minutes.

• take away from heat and serve like a shot, garnishing every place with some reserved fennel fronds.

source http://recipetocooking.blogspot.com/2019/02/classic-french-bouillabaisse.html

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