BOUILLABAISSE - 30 MIN, FRENCH FISH STEW

GARLIC MATTERS
17Ingredients
30Minutes

Ingredients

US|METRIC
  • 1/4 cup olive oil
  • 1 cup onions (2-3 smallish onions - sliced roughly)
  • 1 cup leeks (white parts only - sliced into skinny rings)
  • 5 fresh tomatoes (plum tomatoes, chopped roughly)
  • 1 cup potatoes (2-3 potatoes - peeled and chopped to dice size)
  • 4 garlic cloves (chopped)
  • 2 bay leaves
  • 3 orange peel (by two inches pieces of)
  • 1 tablespoon fresh basil (1 tsp dry - chopped)
  • 1 tablespoon fennel (fresh, or 1 tsp dry - chopped)
  • 2 pinches saffron threads
  • 1 tablespoon salt
  • 8 cups fish stock
  • 1/2 cup clam juice
  • 3 kilograms fish (cleaned, fresh, lean, rockfish, porgy, pollock, sole, bass, bluefish, catfish, cod, flounder, prawns and shellfish or similar; avoid mackerel, herring, tuna and other oily fish - sliced to convenient size pieces, but not too small.)
  • 2 tablespoons fresh parsley (chopped)
  • 12 bread (croutes - crispy, French style, sliced and dried in the oven, look at instructions)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    PlanShop