Bouillabaisse
2
Points®
Total time: 1 hr 18 min • Prep: 20 min • Cook: 58 min • Serves: 6 • Difficulty: Easy
Every bustling Mediterranean seaport has a favorite seafood soup or stew, and bouillabaisse is the world-celebrated fish soup of Provence. Made with fish, shellfish, aromatics, tomatoes, wine, and herbs, it is traditionally served with crusty French bread. A touch of orange zest and Pernod (anise-flavored liqueur) provide extra zing. If you don't have Pernod, add a pinch of ground fennel seeds to the soup while it simmers. A few potatoes make make this stew a hearty meal—though a cool side salad of tender butter lettuce leaves dressed in a classic vinaigrette would make a nice accompaniment.
Ingredients
Olive oil
1 Tbsp
Uncooked leeks
4 cup(s), large, cleaned and thinly sliced
Garlic
4 clove(s), minced
Uncooked fennel bulb
½ medium, (white part only), chopped
Carrots
2 medium, diced
Clam juice
32 fl oz
Canned diced tomatoes
14½ oz
White wine
⅓ cup(s), dry
Liqueur
½ fl oz, Pernod
Fresh thyme
1 Tbsp, fresh, chopped
Orange zest
2 tsp, grated
Saffron
½ tsp, threads, crushed
Cayenne pepper
⅛ tsp
Uncooked red potato
6 small, cut into 1⁄2-inch chunks
Uncooked halibut fillet
1 pound(s), cut into 1-inch pieces
Uncooked shrimp
½ pound(s), large, peeled and deveined
Uncooked mussels in shells
½ pound(s), edible portion, scrubbed, debearded
Uncooked scallops
¼ pound(s), or shucked oysters
Instructions
1
Heat the oil in a large nonstick Dutch oven over medium-high heat. Add the leek and garlic. Cook, stirring occasionally, until golden, 7–10 minutes. Add the fennel and carrots. Cook, stirring occasionally, 2–3 minutes. Add the clam juice, tomatoes, wine, Pernod, thyme, orange zest, saffron, and cayenne; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors blend, about 10 minutes.
2
Add the potatoes; return to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
3
Add the fish fillets, shrimp, mussels, and oysters; bring to a boil. Reduce the heat and simmer, covered, until the fish and shrimp are just opaque in the center and the mussels open, about 5 minutes. Discard any mussels that don’t open. Yields 1 2/3 cups per serving.
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