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Ed2a0795 89fb 4232 b7cb 23fdd04378ba  2017 06 12 12 10 22
andreabakes
andreabakes


Bouillabaisse

* 4 tablespoons extra-virgin olive oil, plus more for drizzling
* 2 leeks, white and light green parts only, thinly sliced
* 2 onions, cut intolerance 1/4-inch dice
* 1 fennel bulb—fronds reserved, bulb cored and cut into 1/4-inch dice
* 8 garlic cloves, coarsely chopped
* 2 tomatoes, cut into 1/2-inch dice
* 2 bay leaves
* Pinch of saffron threads (good pinch)
* 2 tablespoons pastis or Pernod
* 5 cups store-bought fish stock
* Bottle of clam broth
* 1 pound biggest shrimp, shelled. Keep shells to sauté
* 1/4 teaspoon cayenne pepper optional
* 2 dozen littleneck clams, scrubbed
* 2-3 pounds wild cod, cut into 2" pieces (about)
* 1-2 pounds sea scallops
* Kosher or sea salt and fresh ground black pepper

The fish amounts depend on how generous I'm feeling - it seems to work out any way I do it. Pot should be big - you saw mine.

I season all the fish, scallops, shrimp with salt & pepper before I cook them.

I season the veggies when I sauté them.
Never to make anything salty! It layers the flavors, everything comes out perfectly seasoned. 

* In a very large, deep skillet, heat the 3 tablespoons of olive oil. You see mine!
* Add the shrimp shells and sauté till pink. Remove shells.
* Add the leeks, onion, fennel and chopped garlic and cook over moderate heat until translucent, about 5 minutes. Add the tomatoes and cook until they begin to break down, about 5 minutes. Add the bay leaves, saffron and pastis and bring to a boil. Add the fish stock and bring to a simmer. Cook over low heat until the vegetables are very tender, about 20 minutes. Discard the bay leaves.

* add cayenne pepper, season with salt and pepper. Add the clams, cover and cook over moderate heat until they just begin to open, about 3 minutes. Add the cod, cover and simmer for 2 minutes. Add the shrimp, scallops, cover and simmer until the clams are open and all the fish is cooked through, about 4 minutes.

* Just check the fish - you want it all just cooked. Not over cooked!

* Ladle the fish and broth into big bowls.
* Sprinkle with fennel fronds and serve immediately.

* You can make toast and a rouille. Not hard. I'm over it - them days are gone!
* I hope - if you make this - you love it!!!!