Bouillabaisse
This classic Marseilles seafood stew recipe uses a variety of fish and shellfish, including crab, squid, mussels, and lobster. It is a true seafood lover’s delight and while it’s labor-intensive, it’s worth the trouble. The seafood bones, heads, and shells make the rich bouillon base of the chunky soup. You will need a large stockpot for this recipe.
Ingredients
- 2 pounds rockfish (filleted, cut into large chunks, bones reserved)
- 1 pound John Dory (filleted, cut into large chunks, bones reserved)
- 2 pounds rouget (or red snapper, cut into large chunks, filleted, bones reserved)
- 1 pound striped bass (filleted, cut into large chunks, bones reserved)
- 2 pounds grouper (filleted, cut into large chunks, bones reserved)
- 6 blue crabs (broken into small pieces)
- 2 lobsters (1 1/2 pounds; head separated and crushed)
- 6 tablespoons olive oil
- 1/2 medium onion (diced)
- 2 celery stalks (diced)
- 1 carrot (diced)
- 1/2 fennel bulb (diced)
- 5 garlic cloves
- 2 large tomatoes (diced)
- 1 tablespoon tomato paste
- 3 tablespoons pastis (licorice-flavored French liqueur)
- 1 cup white wine
- 12 black peppercorns
- 1 red chili pepper (dried)
- 1 bay leaf
- 2 sprigs thyme
- 1 pinch saffron
- 5 parsley stems
- Salt to taste
- Black pepper to taste
- 16 small squid
- 1 cup mussels
- 12 to 16 baby red potatoes (steamed)
- 1 toasted baguette
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