Bouillabaisse

Name: Bouillabaisse
Yield: serves 8 as a main course
Ingredients: 4 cups water; 6 cups fish stock; 12 ounces (16 to 20) shrimp in the shell; 3 tablespoons olive oil; 1 yellow onion, chopped; 3 stalks celery, coarsely chopped; 3 carrots, peeled and coarsely chopped; 4 cloves garlic, minced; 1/2 cup dry white wine or vermouth; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground white pepper; 1/2 teaspoon saffron threads; 1 teaspoon fresh thyme leaves; 2 bay leaves; 2 1/2 pounds halibut, cod, or tilapia fillets, cut into 1 1/2-inch pieces; 4 ounces scallops, drained of liquid; 1 dozen mussels, scrubbed; 2 tablespoons chopped fresh flat-leaf parsley

January 24, 2012

The traditional seafood stew of Provence is typically made with tomatoes, shellfish, local fish, and herbs, but this version is made without tomatoes, allowing the fish and saffron to be prominent. Cooking it over a wood fire adds a bit of smoke to the beautiful fish. Serve with a crusty baguette to soak up the flavorful broth.

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