Fisherman's Bouillabaise

Elaine Douglas

By
@BreadandSoupLady

This recipe was inspired by Susan Mendelssohn. I often double the recipe for the stock (all ingredients except for the seafood and the Pernod), make the stock ahead of time and freeze in one quart containers. Then, when I need a quick company meal - or when I want to treat myself - I just defrost the stock, bring it to a simmer and add the seafood or any fish (chunked) that I have on hand. Frozen white fish tastes great in this stock. Often I leave out the Pernod.


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Serves:

6 - 8 with seconds

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 c
chopped leeks
1 c
onion, chopped
3 clove
garlic. chopped
3 Tbsp
olive oil
3 c
water
1 c
dry white wine
2 1/2 c
tomatoes, chopped (or canned diced tomatoes)
2 tsp
crumpled saffron
2 tsp
parsley
1 tsp
thyme, dried
2
bay leaves
1/4 tsp
hot sauce
salt to taste
freshly ground black pepper to taste
2
dozen clams
1/2 lb
shrimp
1/2 lb
scallops
1/2 lb
crab, chopped in pieces
2-3 Tbsp
pernod (or anisette)

Directions Step-By-Step

1
Saute leeks, onion and garlic in olive oil until soft.
2
Add water, wine, tomatoes, saffron, parsley, thyme, bay leaves, hot sauce, salt and pepper and simmer for 15 minutes.
3
Add the seafood. Bring to a boil and simmer until seafood is just cooked (3 - 5 minutes).
4
Before serving add Pernod or anisette.

About this Recipe