Bouillabaisse (Seafood Stew) Recipe
"This classic Marseilles seafood stew recipe uses a variety of fish and shellfish, including crab, squid, mussels, and lobster. It is a true seafood-lover's delight and worth the work. The seafood bones, heads, and shells are used to make the rich bouillon base of the chunky soup. You will need a very large stockpot for this recipe...."
INGREDIENTS
•
2 pounds rock fish, filleted, cut into large chunks, bones reserved
•
1 pound John Dory, filleted, cut into large chunks, bones reserved
•
2 pounds rouget or red snapper, cut into large chunks, filleted, bones reserved
•
1 pound striped bass, filleted, cut into large chunks, bones reserved
•
2 pounds grouper, filleted, cut into large chunks, bones reserved
•
6 blue crabs, broken into small pieces
•
16 small squid
•
1 cup mussels
•
Two 1-1/2 pound lobsters, head separated and crushed
•
1/2 medium onion, diced
•
2 celery stalks, diced
•
1 carrot, diced
•
5 garlic cloves
•
2 large tomatoes, diced
•
1/2 fennel bulb, diced
•
1 Tablespoon tomato paste
•
12 black peppercorns
•
3 Tablespoons Pastis (licorice-flavored alcohol from south of France)
•
1 cup white wine
•
1 dried red chile pepper
•
1 bay leaf
•
2 sprigs of thyme
•
1 pinch saffron
•
5 parsley stems
•
6 Tablespoons olive oil
•
Salt and pepper
•
12 to 16 baby red potatoes, steamed
•
Toasted baguette
Comments & Reviews
Just A Pinch Sweepstakes