Description
Enjoy this Provencal fish stew with crusty french bread.
Ingredients
Scale
- olive oil
- 1 onion, diced
- 5 garlic cloves diced
- 1 fennel, sliced thin
- 1 stalk celery, chopped
- 2 tbsp tomato paste
- 1 tsp fennel seeds
- 2 star anise
- 2 bay leafs
- 1 tsp dried thyme
- 1 tsp saffron threads
- 3 large tomatoes, chopped
- 2/3 cup dry white wine
- zest and juice of one orange
- 4 cups fish stock
- 1 lb large shrimp (shells and tails removed)*
- 1 lb mussels, scrubbed and debearded
- 1 lb boneless fish fillets, cut into large pieces
- 1/4 cup chopped fresh herbs (I use parsley and chives or green onions)
Instructions
- Heat the olive oil in a large dutch oven over. Add the onion, garlic, fennel and celery and cook 5 minutes over medium heat.
- Add the tomato paste, fennel seeds, star anise, bay leaves, thyme, saffron, and tomatoes. Cook another 3 to 5 minutes, until veggies are soft and fragrant.
- Add the wine and cook to reduce by half. Add the stock, orange zest and orange juice. Bring to a boil and then simmer for 10 minutes.
- Add the seafood to the pot. Cover and simmer gently for 5 to 7 minutes until fish is cooked through and mussels are open. Garnish with herbs and serve.
Notes
*I buy large head-on shrimp and make stock from their shells to use in the soup
*Lots of types of fish work well here. You can also use a mix of fish which is traditional. I like artic char, salmon, red snapper, pollock, monk fish, haddock, grouper, or hallibut.
Keywords: Bouillabaisse, Fish, Shellfish, French, Shrimp, Mussels