Bouillabaisse: A Delicious Fishermans Stew Originating in France
Details
- Serving Size: 4
- Weight Watchers: 11 Points
Cuisine
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- 4 large scallops
- 8 oz Atlantic cod, cut into large pieces
- 4 oz halibut steak, cut into large pieces
- 12 littleneck clams
- 8 large shrimp, peeled and deveined, tails on
- 4 cups of fish stock or clam juice
- 4 oz fingerling or small Yukon gold potatoes, washed and cut to about 1-1 ½ inch size
- 1 of 14.5 oz canned crushed tomatoes
- A pinch of saffron threads
- ½ C white wine
- 3 or 4 garlic cloves, skinned and minced
- 1 small fennel bulb, sliced thin and fronds reserved for garnish
- 1 red onion, sliced thin
- 2 T good olive oil
- ¼ C sour cream
- ¼ C mayonnaise
- 2 T crushed garlic
- 1 T fish stock or clam juice
- Juice of ½ lemon
- 1 t sweet paprika
- 1 pinch saffron
- 1 pinch cayenne pepper
- Several grinds of black pepper
- Garlic French bread, baguette or other dipping bread
Instructions
Aioli/Rouille
Remove from refrigerator and let warm to room temperature during last half hour of cooking.
Bouillabaisse
Add the onion, fennel and garlic and saut until the vegetables just start to brown.
Add the white wine and deglaze the pot while it reduces.
Add the fish stock, tomatoes, potatoes, orange zest, and saffron to the pot and bring to a boil.
Turn the heat down to a low simmer and cook for 1 hour. We use a simmer plate to prevent burning.
Lower the heat to medium low, add the clams, scallops and shrimp and cook for 4-5 minutes.
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