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Bouillabaisse
| prepPrepare a large pot or Dutch oven | ||
| 3 tbsp / 45 ml olive oil | Sauté aromatics | Serve with bread & aioli |
| 1 large onion, sliced | ||
| 4 garlic cloves, minced | ||
| 1 fennel bulb, sliced | ||
| 2 leeks, white and light green parts, sliced | ||
| 1 can (14 oz / 400 g) crushed tomatoes | Add tomatoes, stock, aromatics & simmer 20 min | |
| 4 cups / 950 ml fish or seafood stock | ||
| 1/2 tsp saffron threads | ||
| 2 bay leaves | ||
| 1 tsp dried thyme | ||
| 1/2 tsp red pepper flakes | ||
| Salt and black pepper to taste | Add fish, mussels, shrimp & squid; simmer 10 min | |
| 1 lb / 450 g firm white fish fillets (halibut, cod), cut into chunks | ||
| 12 oz / 340 g mussels, cleaned and debearded | ||
| 8 oz / 225 g large shrimp, peeled and deveined | ||
| 8 oz / 225 g squid, cleaned and sliced | ||
| Toasted baguette slices | ||
| 2 tbsp / 30 ml aioli or rouille | ||
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