Recipes

Bouillabaisse

Serves 6 to 8

Bouillabaisse is an elegant, yet robust, seafood stew full of firm fish and shellfish in a delicious broth often served over bread. Using saffron, fennel and orange zest is the key to this recipe. Saffron is a costly spice that imparts an earthy flavour and a brilliant orange colour. It can be purchased in specialty stores and natural food stores. Fennel (often called anise) is a licorice-flavoured vegetable available in most grocery stores. It looks like a plump stalk of celery with feathery green leaves.

1⁄4 c. olive oil
1 large cooking onion, thinly sliced
2 stalks celery, finely chopped
1 c. chopped fresh fennel
4 to 6 garlic cloves, finely chopped
4 tomatoes, peeled, seeded and chopped
1 5-1⁄2-oz. can tomato paste
1 c. dry white wine
1 tsp. saffron
2 tsp. orange zest
1 bay leaf
6 c. fish stock
1-1⁄2 lbs. firm white fish
1⁄2 lb. mussels, debearded and scrubbed
1⁄2 lb. clams, scrubbed
1⁄2 lb. shrimp, peeled and deveined
1⁄4 lb. scallops
salt and pepper

1. In a large heavy-bottomed pot, heat the olive oil. Saute the onion, celery, fennel and garlic until tender.
2. Add the tomatoes, tomato paste, wine, saffron, orange zest and bay leaf. Cook for 5 minutes. Add the stock and simmer for an additional 10 minutes.
3. Bring stock to boil. Cut fish into 2-in. chunks. Add the white fish, mussels and clams. When mussels and clams have opened, add the shrimp and scallops. Reduce heat and cook until the shrimp are pink. Remove bay leaf.
4. Season with salt and pepper to taste.
5. Serve immediately.