In France, Bouillabaisse from the Côte d’Azur is a classic dish of the best seafood soup. It is a treat worthy of the best culinary tastes. Each spoonful is a trip to Marseilles.

Bouillabaisse 1
Recipe type: Soups and Stews
Cuisine: French
Serves: 6
  • 2 Tablespoons olive oil
  • 1 Cup chopped onion
  • 1/2 Cup chopped celery
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 3 cloves garlic
  • 1 bay leaf
  • 8 peppercorns
  • 2 thyme sprigs
  • 1 pound fish bones
  • water; to cover
  • 1 Cup white wine
  • 1 pinch saffron
  • 1 Cup julienned leeks
  • 3 Cups chopped peeled seeded tomatoes
  • juice and zest of one orange
  • 1 Cup julienned fennel
  • 2 Tablespoons chopped garlic
  • 2 Tablespoons finely chopped parsley
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 2 pounds assorted small whole fresh fish, such as whiting, squid, sea bass, eel; cleaned and scaled
  • 1 large lobster
  • 1 pound shrimp; peeled, deveined
  • 1/2 pound mussels
  • 1/2 pound Littleneck clams
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 12 slices crusty French bread
  • Rouille, see Recipe
  1. For the broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain. For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper. Serve with Rouille (see recipe). To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and croutons on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the croutons. This recipe yields 6 servings.

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