BOUILLABAISSE à LA MARSEILLAISE

Bouillabaisse à la Marseillaise image

Provided by Francine Lizotte @ClubFoody

Categories Seafood

Number Of Ingredients 21

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

Steps:

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.
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.
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
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.
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.
NOTE: If not using fresh fish, use 4 cups clam juice and 6 cups water BUT no salt.
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=CRSbJItw1fY

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