Bouillabaisse Recipe
"This bouillabaisse recipe is an heirloom recipe dating back 150 years to my ancestors in the south of France. This is the original Marseille bouillabaisse, a simple seafood stew fishermen made with their unsalable fish. Many additions have been made to other versions over the years, as cultures intermeshed and exotic ingredients became widely available. This bouillabaisse, on the other hand, is delicious in its simplicity. Cook's note: Classic choices for Marseille seafood stew are conger, scorpion fish, sea bass, whiting, monkfish, octopus, crab, spiny lobster, and angler fish, among many other seafood varieties...."
INGREDIENTS
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2 large onions, chopped
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1/2 cup olive oil, divided
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4 tomatoes, chopped
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1 large bouquet garni
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4 cloves garlic, crushed
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1 large strip orange zest (optional, not in original recipe)
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1 teaspoon saffron threads (optional, not in original recipe)
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1 1/2 pound potatoes, cubed
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12 pounds assorted fresh fish, cleaned and prepared
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Salt, to taste
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Ground black pepper, to taste
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Baguette, sliced and toasted
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Sauce rouille or aioli, for garnish
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