Bouillabaisse

Every seaside culture has its own fish stew, but bouillabaisse is probably the best known; it’s no more (or less) than a highly seasoned soup made with the day’s catch. So vary this recipe according to what you find at the store—or what you bring home from a day’s fishing.

Servings: 8

Total Time: 1 hour

INGREDIENTS:

• 1 tablespoon extra virgin olive oil
• 2 medium onions, roughly chopped
• 1 navel or other orange
• 1 tablespoon fennel seeds
• Big pinch saffron threads (optional)
• 1 dried chile (like Thai) or a pinch cayenne, or to taste
• 2 cups chopped tomato (canned is fine; include the juices)
• 1 to 1 1/2 pounds monkfish, catfish, or other firm white fish, cut into 1-inch cubes
• 3 pounds clams, cockles, or mussels, scrubbed
• 1 to 1 1/2 pounds scallops or peeled shrimp, cut into bite-sized pieces if necessary
• 1 to 1 1/2 pounds cod or other delicate white fish, cut into 6 large chunks
• 1 tablespoon minced garlic
• 1/2 cup roughly chopped parsley leaves for garnish
• Sliced crusty bread for serving
• 1/2 cup Garlic or Saffron Mayonnaise

INSTRUCTIONS:

1. Heat the olive oil in a large, deep saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, for about 5 minutes.
2. Use a vegetable peeler to strip the zest from the orange. Set aside the orange for another use. Add the orange zest, fennel seeds, saffron threads (if using), and dried chile to the pot. Cook for about a minute.
3. Stir in the chopped tomato and 3 cups of water. Increase the heat to medium-high. When the mixture boils, reduce the heat to medium and cook, stirring occasionally, until the mixture becomes saucelike, for 10 to 15 minutes. At this point, you can cover the soup and set it aside for several hours if needed.
4. Add the monkfish to the pot and raise the heat to medium-high. When the mixture begins to boil, reduce the heat to medium-low and cook, stirring occasionally, until the monkfish is just about tender, for about 10 minutes.
5. Add the clams, raise the heat to high, and stir. When the mixture boils, reduce the heat to low, cover, and cook until the clams begin to open, for 5 to 10 minutes.
6. Add the scallops and cod to the pot, stir, and cover. Cook, stirring gently once or twice, until the cod is just about done (a thin-bladed knife will pierce it with little resistance), for about 5 minutes. If the mixture is very thick, add a cup or so of hot water to thin it out and ensure there is enough broth.
7. Stir in the minced garlic and cook for an additional 1 minute.
8. Stir in the parsley and remove the pot from the heat. Serve the Bouillabaisse hot, accompanied by sliced crusty bread. If desired, add a dollop of Garlic or Saffron Mayonnaise (aïoli) on top before serving.

TIPS FOR BOUILLABAISSE:

• Fish selection: Bouillabaisse is versatile, so feel free to use different types of fish and shellfish based on availability and personal preference. Choose firm white fish like monkfish, catfish, or snapper for texture and delicate white fish like cod or haddock for flavor.
• Orange zest: The zest of an orange adds a subtle citrus note to the soup. Use a vegetable peeler to remove the orange zest in strips, avoiding the bitter white pith.
• Saffron threads: Saffron adds a unique flavor and vibrant color to the Bouillabaisse. Use a pinch of saffron threads, or omit it if unavailable.
• Spiciness: Adjust the heat level by using a dried chile (like Thai) or a pinch of cayenne pepper, based on your preference for spiciness.
• Mayonnaise garnish: Serve the Bouillabaisse with a dollop of Garlic or Saffron Mayonnaise (aïoli) for added creaminess and flavor. It complements the soup beautifully.
• Fresh crusty bread: Serve the Bouillabaisse with sliced crusty bread for dipping into the flavorful broth.
• Customization: Bouillabaisse is flexible, and you can adjust the ingredients and quantities based on what you have or prefer.

Enjoy!