Classic Bouillabaisse

Classic Bouillabaisse Image Image by: Classic Bouillabaisse Image Author: Canadian Living

This French seafood stew shows off the catch of the day in a flavourful homemade stock. Herbed rouille (a thick bread-based garlic sauce) spooned onto the soup or spread on toasted baguette slices adds a special finishing touch.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2013

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 bulb fennel cored and thinly sliced
  • 1 leek (white and light green parts) sliced
  • 1 tablespoon grated orange zest
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 1/2 cup bottled strained tomatoes (passata)
  • 1/2 teaspoon saffron threads
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 littleneck clams (1-3/4 lb/790 g)
  • 6 scallops (about 9 oz/255 g)
  • 1 lb boneless skinless fish fillets (such as cod or halibut) cut in 1-1/2-inch (4 cm) chunks
  • 1/4 cup chopped fresh parsley
Herbed Rouille:
  • 3 tablespoons dry white wine
  • 1 cup chopped baguette
  • 3 tablespoons chopped fresh tarragon
  • 3 tablespoons olive oil
  • 1/2 hot red pepper seeded
  • 1 tablespoon reduced-fat mayonnaise
  • 1 clove garlic
Seafood Stock:
  • 1 lb jumbo shrimp
  • 1 teaspoon olive oil
  • 1 leek sliced
  • 2 bottles (236 ml each) clam juice
  • 2 bay leaves

Method

Seafood Stock: Reserving shells, peel shrimp; cover and refrigerate shrimp for bouillabaisse. In food processor, CHOP shrimp shells. In large heavy saucepan, heat oil over medium-high heat; COOK shells and leek, stirring, until shells are pink, about 2 minutes.

Add 6 cups water, clam juice and bay leaves; bring to boil. Reduce heat, cover and simmer for 25 minutes, skimming off any scum. STRAIN through cheesecloth-lined strainer into large bowl, pressing shells with wooden spoon. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours.)

Herbed Rouille: In small bowl, drizzle wine over bread; let stand for 5 minutes. In food processor, purée together bread, tarragon, oil, hot red pepper, mayonnaise, garlic and 1/4 cup seafood stock until smooth. Set aside.

Meanwhile, in large heavy saucepan, heat oil over medium heat; cook garlic, stirring, until fragrant, about 1 minute. Add fennel and leek; cook, stirring, until fennel is slightly softened, about 5 minutes.

Stir in orange zest and tomato paste; cook over medium-high heat until paste is fragrant, about 1 minute. Add wine; cook for 1 minute. Add strained tomatoes, saffron, salt, pepper and remaining seafood stock; bring to boil. Reduce heat, cover and simmer until fennel is softened, about 30 minutes.

Meanwhile, scrub clams; discard any that do not close. Add to tomato mixture; cook, covered, over mediumhigh heat for 3 minutes. Add scallops; cook until tender but firm and clams are opened, about 3 minutes. Discard any clams that do not open. Using slotted spoon, divide seafood among bowls.

Add fish and reserved shrimp to tomato mixture; cook until shrimp are pink and fish flakes easily when tested, about 2 minutes. Using slotted spoon, divide seafood among bowls. Pour broth over top. Top evenly with rouille. Sprinkle with parsley.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 583 mg
  • Sugars 3 g
  • Protein 38 g
  • Calories 338.0
  • Total fat 14 g
  • Potassium 1008 mg
  • Cholesterol 139 mg
  • Saturated fat 2 g
  • Total carbohydrate 12 g

%RDI

  • Iron 46.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Classic Bouillabaisse

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