Bouillabaisse à la Marseillaise

1
Francine Lizotte

By
@ClubFoody

Rich, flavorful and visually appealing, this French fish stew is a great dish to serve for special occasions!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6-8 servings
Prep:
30 Min
Cook:
1 Hr 20 Min
Method:
Stove Top

Ingredients

  • 1/3 c
    olive oil
  • 3 1/2 c
    fennel, fronds reserved for garnish, cored and cut into 1/4-inch pieces
  • 2 c
    leeks, washed and sliced
  • 1 1/2 c
    red onions, chopped
  • 5 large
    cloves garlic, roughly chopped
  • 4 c
    plum tomatoes, washed and quartered
  • 2 Tbsp
    tomato paste
  • 1 Tbsp
    dried orange peel (substitute a fresh orange strip)
  • 3-4 sprig(s)
    thyme
  • 1 Tbsp
    fresh dill, chopped
  • 1 tsp
    saffron threads
  • 1/2 tsp
    cayenne pepper, or to taste
  • 1 c
    dry white wine, such as chardonnay
  • 6 c
    boiling water
  • ·
    fish heads, carcass and/or shrimp shells
  • ·
    handful fresh parsley
  • 1 large
    bay leaf
  • 2 tsp
    ground himalayan sea salt, or more to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 3 lb
    mix skinless lean white fish such as sea bream, tilapia, cod, turbot, etc.
  • 3 lb
    mix shellfish such as lobster, scampi, prawns, mussels, clams, and scallops

How to Make Bouillabaisse à la Marseillaise

Step-by-Step

  1. In a large pot over medium heat, add oil and when hot, throw in fennel, leeks, onions and garlic; stir and cook for 5 minutes. Add tomatoes, tomato paste, orange peels, thyme, dill, saffron and cayenne pepper; stir well and cook for 2 minutes. Pour in white wine and scrape the bottom of the pot; cook for 5 minutes.
  2. Pour in boiling water and add fish heads/carcass/shrimp shells, parsley, bay leaf, sea salt and freshly ground black pepper; bring to a full boil; cook for 5 minutes. Reduce heat to medium-low and simmer for 45 minutes.
  3. Remove fish heads, bones and shells; discard. Remove sprigs of thyme and discard as well. Using a hand blender, purée the mixture until smooth. Strain the mixture through a fine sieve over a large pot
  4. Bring heat to medium-high and when broth starts to boil, add firmer fish first before adding the others. When they are all cooked, transfer them to a serving plate. Add shellfish starting with the ones that take the longest to cook. Transfer shellfish to the serving plate along with the fish and transfer broth to a soup tureen.
  5. In shallow bowls, place a mix of fish and shellfish, ladle the broth and serve with crusty bread. To add a nice finishing touch, place fennel fronds on top. Make 6-8 servings.
  6. NOTE: If not using fresh fish, use 4 cups clam juice and 6 cups water BUT no salt.
  7. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=CRSbJItw1fY

Printable Recipe Card





Show 2 Comments & Reviews

What To Grill For Dinner Tonight Recipe

What to Grill For Dinner Tonight

Kitchen Crew

Even though the weather is the warmest of the year, I still plan to put my grill to good use. It's a seriously simple way to prepare meals and I...

24 Perfect Grilling Out Recipes

24 Perfect Grilling Out Recipes

Kitchen Crew @JustaPinch

Grilling season is here! This is your one-stop shop for all the grilling recipes you need to make your Spring and Summer cookouts absolutely awesome!

14 Shrimp Recipes To Make For Dinner

14 Shrimp Recipes to Make for Dinner

Kitchen Crew @JustaPinch

There’s nothing better than shrimp for dinner! Whether you prefer creamy, lemony, grilled or spicy, we have a shrimp dinner recipe that will make you drool. Most of these recipes...