Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. Use several different fresh fish and seafood varieties. My favourites are a combination of fish and shellfish. Don’t forget to serve a good hunk of crusty bread along side!

INGREDIENTS

Serves  –  6

FOR THE SOUP BASE

  • 2 tbsp olive oil
  • 2 yellow onions, chopped into small dice
  • 2 cloves garlic, minced
  • 4 anchovies, finely chopped or 1 tsp (5 ml) anchovy paste
  • 3 medium carrots, peeled and diced small
  • 1 yellow pepper, diced small
  • 1 red pepper, diced small
  • 1 jalapeno pepper, finely chopped
  • 1 small zucchini, diced small
  • 4 medium white mushrooms, diced small
  • 1 bay leaf
  • 1/2 tsp red pepper flakes
  • 3 strips of orange peel (use a veg peeler)
  • 1/2 tsp fennel seeds
  • 1/2 tsp dried thyme
  • 1 (14 oz/398 mL) can tomatoes, chopped finely
  • 1 675-750 mL bottle of strained tomatoes
  • 3 medium potatoes, peeled and cut into half-inch cubes or 12 baby potatoes, halved or quartered
  • 1 1/3 cups (325 mL) dry white wine
  • 1/2 cup chopped parsley
  • Salt and pepper to taste

FOR THE FISH

  • 2 lbs combination of skinless cod and salmon, cut into 2-inch chunks
  • 1-2 lbs of mixed seafood, mussels, clams, shrimps, scallops
  • Onion-salt and freshly ground pepper
  • Olive oil for the fish

DIRECTIONS

  • Heat the olive oil in a large pot over med heat. Add the onion, sauté until just beginning to caramelize, to buy cialis tablets about 10 minutes. Add the garlic, cook for 1 minute. Add the anchovies, cook for 30 seconds or so. Add the carrots, peppers and jalapeno pepper, cook for a few minutes. Add the zucchini and mushrooms, cook until beginning to brown, about 5 minutes. Add the bay leaf, red pepper flakes, orange peel, fennel and thyme, stir.
  • Add both types of tomatoes, bring to a boil, turn the heat to low. Add the potatoes, cover and cook for 15 minutes.
  • Add 4 cups (1000 mL) water and the wine, bring to a boil, reduce heat and simmer UNCOVERED for another 20-30 minutes or until the potatoes are tender. Remove the bay leaf and orange peel. At this point the soup base can be frozen. Defrost and bring back to a boil before continuing with the next step.
  • Let the fish and seafood sit at room temperature for 30-45 minutes before adding to the hot soup. Season the fish and seafood well with onion-salt, pepper and olive oil, add to the pot along with the parsley and cook for 8-10 minutes or until the fish pieces flake. Do not overcook or stir too roughly.
  • Season with salt and pepper and serve with a good hunk of crusty bread.

CAROLYN COHEN

BA, BScOT Founder/Chef/Recipe Developer

DELICIOUSDISH Cooking School specializes in Whole Food Home
Cooking, Meal Panning, Recipe Developing and Healthy Eating.

D: 416.200.3522 E: deliciousdish@rogers.com DeliciousDish.ca