Boo-yah Bouillabaisse

Name: Boo-yah Bouillabaisse
Yield: makes 8 servings
Ingredients: 1/4 cup (1/2 stick) unsalted butter; 1 medium yellow onion, chopped; 1 red bell pepper, chopped; 6 garlic cloves, minced; 1 (46-ounce) can tomato juice; 1 large tomato, chopped; 3 tablespoons all-purpose flour; 1 tablespoon packed light brown sugar; 1 tablespoon Sriracha hot sauce; 2 teaspoons grated orange zest; 1 teaspoon curry powder; 3/4 teaspoon dried thyme; 1/4 teaspoon saffron threads; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1/2 cup dry white wine; 3 tablespoons fresh lemon juice; 1/4 cup plus 2 tablespoons chopped fresh parsley; 2 bay leaves; 3 pounds seafood (such as 1 pound shrimp, peeled and deveined; 1/2 pound crab meat, flaked; 1/2 pound sea scallops, quartered; 1 pound flaky white fish, such as snapper or cod); 1 loaf French bread, sliced and toasted

December 9, 2011

French-food lovers, fear not the long list of steps and ingredients for this traditional dish. It’s easier than you think. Many of the ingredients are probably already in your pantry, and the rest can easily be found in your local grocery store. The key to great bouillabaisse is fresh seafood. We’re talking fresh-from-the-sea fresh, not Joe’s week-old specials. Nothing spoils a fish-based stew like subpar fish. Get to know the person at the fish counter and find out what’s fresh that day. In fact, ask to sniff the fish before they wrap it up for you—you want it to smell like the sea. Much like paella, this dish has very flexible ingredients. It’s part of the fun. Plus, you’ll be amazed at how quickly and easily it comes together. It’s time to start a French revolution—in your kitchen!

Recipe notes

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