Bouillabaisse
- Serves
- 6-8
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 small fennel bulb, stalks discarded, bulb halved and chopped fine
- 1 onion, chopped fine
- 8 garlic cloves, minced
- 1 teaspoon minced fresh thyme
- 1/4 teaspoon saffron threads, crumbled
- 1/8 teaspoon red pepper flakes
- 3/4 cup dry white wine
- 2 (8-ounce) bottles clam juice
- 1 (14.5-ounce) can of whole peeled tomatoes, drained with juice reserved, chopped
- 2 bay leaves
- 1 lb halibut fillets, cut into 3-4 inch pieces
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 lb large sea scallops
- 12 ounces mussels, debearded
- 8 ounces large shrimp, peeled and deveined
- 2 tablespoons minced fresh tarragon
- 1 cup day-old bread
- 1/2 cup olive oil
- 1/2 cup spinach
- 1/4 cup parsley
- 1/8 cup chives
- 1 Tablespoon fresh tarragon
- 3 cloves garlic
- 1/2 lemon, juiced
- Enough water to soak the bread
- Salt and pepper to taste
Steps
- 1
Place the bread in a small bowl and cover with water. If your bread is fresh, put it in the oven at 110-225 degrees for about 20 minutes. Allow to soak for about 10 minutes or until the bread is soft enough to squeeze. Squeeze out excess water.
- 2
Place garlic in a blender and allow to blend until the garlic is chopped.
- 3
Add remainder of the herbs and spinach to the blender and add bread, olive oil, and lemon juice. Blend until smooth.
- 4
Transfer to a container and refrigerate until use.
- 5
Prep all ingredients.
- 6
Heat olive oil in Dutch oven until shimmering. Add fennel and onion and cook until translucent and softened. Stir in garlic, thyme, saffron, and red pepper flakes until fragrant. Add wine and cook until reduced by some, about 1 minute.
- 7
Add clam juice, tomatoes, tomato juice, and bay leaves, bring to a simmer and cook until reduced by half.
- 8
Use paper towel to pat dry halibut and season with salt and pepper. Add to the pot and bring to a simmer, reduce to a simmer and gently remain simmering (about 2 minutes).
- 9
Add scallops and mussels to the pot and cover, cook until the mussels have opened slightly and continue to cook until the halibut is mostly opaque (about 2 minutes).
- 10
Add the shrimp on the top of the stew, cover, and continue to cook until mussels have fully opened, shrimp is opaque and halibut is opaque and fully cooked through.
- 11
Discard bay leaves as well as any mussels that have not opened.
- 12
Stir in tarragon and season with salt and pepper to taste.
- 13
Garnish with sauce verte and enjoy!
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