For all the seafood lovers out there, this bouillabaisse is an intricate dish, with five different types of seafood, you have to taste.
Ingredients
- 1/4 cup olive oil
- 2 cups onion, thinly sliced
- 1 fennel bulb, thinly sliced
- 4 cloves garlic, minced
- 3 28oz cans diced tomatoes
- 2 quarts chicken stock or low-sodium chicken broth
- 2 bottles clam broth
- 1 tablespoon grated orange zest
- Pinch of saffron
- 1 pound mussels, cleaned
- 1 pound large shrimp, peeled and deveined
- 1/2 pound monkfish, membrane removed
- 1/2 pound grouper, tuna, or sea bass
- 1/2 pound (18-20 per pound) sea scallops
- 1/4 cup chopped cilantro (optional but good) or flat leaf parsley
- 1/4 cup Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
Heat oil in a soup pot or Dutch oven over moderate heat until hot. Add onions and fennel and cook until tender. Add garlic and cook until you can begin to smell the garlic. Add tomatoes, chicken stock, clam juice, orange zest, and saffron. Bring to a boil, reduce heat and simmer for 45 minutes. If you are making broth ahead of time, refrigerate. (Improves if made ahead).
Slice scallops in half, horizontally. Cut the fish in 1-inch chunks.
Bring the broth mixture to a boil. Add mussels, cover, and cook about 5 minutes Add shrimp, cover and cook 2 minutes. Add fish, cover, and cook 3 minutes. Finally, add scallops, cooking 1 minute more. Stir in cilantro or parsley.
Serve with the Parmesan cheese on the side.
