Bouillabaisse, Simplified
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cloves
Garlic (peeled and smashed)1 large
Onion (peeled and sliced)1 small
Fennel (bulb, thinly sliced)1 bunch
Italian Parsley (chopped)Directions:
1
Heat the olive oil in a large, heavy pot over medium-high heat
2
Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes
3
Add the saffron (if using), orange zest, tomatoes, and stock or clam juice
4
Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes
5
Reduce heat to medium and add the fish (but not shellfish)
6
Cook for about 2 minutes
7
Add any clams, mussels, and shrimp
8
Simmer until the shells just begin to open, about 4 minutes more
9
Add any crabmeat
10
Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes
11
Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille
12
Heat the olive oil in a large, heavy pot over medium-high heat
13
Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes
14
Add the saffron (if using), orange zest, tomatoes, and stock or clam juice
15
Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes
16
Reduce heat to medium and add the fish (but not shellfish)
17
Cook for about 2 minutes
18
Add any clams, mussels, and shrimp
19
Simmer until the shells just begin to open, about 4 minutes more
20
Add any crabmeat
21
Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes
22
Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille