Seattle Style Bouillabaisse Recipes

BOUILLABAISSE

Steps:

• Thoroughly clean clams and mussels by scrubbing with a stiff brush. Remove any grit on the shells to keep it from getting into the soup, and pull off the fuzzy "beard". Any open shells that don't snap shut when you touch them should be discarded.
• You also need to scrub then soak your clams in salt water about 20 minutes to get them to spit the sand out.
• Cut your fish into bite-sized pieces using a sharp knife.
• Dice the onion and carrot into ¼" pieces, thinly slice 1 cup of fennel bulb, and finely mince 2 shallots and 6 cloves of garlic.
• Chop your parsley and zest your orange.
• Heat a large heavy pot on medium low heat and add olive oil.
• Once the oil is shimmering, sauté the prepared onions, shallot, carrot, fennel, and garlic until lightly golden and softened.
• Add in seafood stock, diced tomatoes with liquid, wine (optional), the strip of orange zest, thyme, parsley, tomato paste, salt, basil, saffron threads (crush between your fingers before adding), and a few turns of the pepper grinder.
• Bring the bouillabaisse liquid to a boil.
• Reduce the heat to a simmer (low bubble) and cook for 15 minutes.
• Add seafood (add squid last if using) and stir to combine. Simmer for an additional 10 minutes or until the shells are opened on the clams and mussels.
• Remove the thyme stems, and orange zest strip, then add additional salt and pepper to taste.
• Ladle steaming hot into bowls and top with additional fresh herbs for garnish.
• Pair the stew with crusty bread for dipping in that lovely broth and a fresh French salad.

BOUILLABAISSE

Steps:

• Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
• Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
• Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
• Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.