seafood

Mark Bittman's Bouillabaisse

A classic French fish stew with saffron, fennel, and a mix of fish and shellfish served over toasted croutons. Add a squeeze of orange for brightness.

Prep 15 min Cook 45 min Total 60 min

Servings 4

Ingredients

as needed good olive oil
4 thick slices good bread
1 onion, chopped
4 cloves garlic, chopped
2 stalks celery, trimmed and chopped
1 carrot, trimmed and chopped
1 medium new potato, peeled and chopped
1 small bulb fennel, trimmed and chopped
1 tsp saffron, optional
3 cups lobster or fish stock
2 cups chopped tomatoes, with juice, canned OK
salt and pepper
1 lbs mixed boneless fish and shellfish, avoid dark-fleshed fish
8 littleneck clams
8 mussels
2 sea scallops
2 tbsp Pernod or pastis, optional
chopped fennel fronds, for garnish
chopped basil or parsley, for garnish
rouille, optional, to serve

Instructions

1
Heat oven to 400 degrees. Brush bread liberally with olive oil and bake on a sheet, turning once, until golden and crisp, about 5 minutes. Set aside.
2
Add enough olive oil to a Dutch oven or deep skillet to make a thick layer on the bottom. Cook onion, garlic, celery, carrot, potato, fennel, and saffron until glossy. Add stock and tomatoes and bring to a moderate boil; cook until thick and stewy rather than soupy. Season to taste.
3
Lower heat to a simmer. Add fish in order of cooking time — monkfish, striped bass, and squid go in first. About 5 minutes later add clams and mussels, holding back any delicate fish that will cook quickly. When mollusks open, add remaining fish. Cut scallops into quarters and place in the bottoms of serving bowls.
4
Add Pernod if using. Taste and adjust seasoning. Ladle hot soup and fish over the scallops, distributing clams and mussels evenly. Garnish with fennel fronds and basil or parsley. Serve with croutons and rouille.