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Streamlined Bouillabaisse
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Streamlined Bouillabaisse
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 15 minutes
Prep Time:
 30 minutes
Cook Method:
 stove top
Cook Temp:
 medium
Directions:
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1. In a large stock pot over medium heat, warm 2 tablespoons olive oil. Add onion, 1 1/2 tablespoons of the garlic, fennel seeds, bay leaf, thyme, saffron, and 8-4 in strips orange zest. Cook, stirring often, until softened and fragrant, 3 to 4 minutes. Add tomatoes, stock, and wine, cover pot, adjust heat to medium-high, and bring mixture to a strong boil. Remove cover from pot and boil to emulsify oil and liquid and blend flavors, about 5 minutes.
2. Meanwhile, toast baguette slices in preheated oven or toaster oven until browned. Place two toasts in each of six serving bowls.
3. Sprinkle fish and shrimp with salt and pepper and add to pot along with remaining 1/2 tablespoon garlic, 1 tablespoon olive oil, and anise liqueur, if using. Stir to coat fish and shrimp with onion and seasonings and simmer, covered, until cooked through, about 5 minutes. Don't stir too much because it breaks up the fish. Adjust seasoning with additional salt and pepper if needed, and remove and discard bay leaf and orange zest strips. Spoon fish and shrimp over toasts in bowls, ladle broth over fish, sprinkle with chopped parsley, and serve immediately.

Source: Courtesy of Hannaford Fresh Magazine, September/October 2007
3 Tbs Extra virgin olive oil
1 ea Large onion, chopped
2 Tbs Minced garlic
2 tsp Crushed fennel seeds
1 ea Bay leaf
1 tsp Dried thyme
1/2 tsp Saffron threads
14 1/2 oz Canned tomatoes, diced
4 cup Fish stock
1/2 cup White wine
12 pce Hannaford Inspirations Baguette
1 1/4 lb White fish, cut into chunks
1 1/4 lb Halibut filets, cut 3/4 inch thick
1 1/4 lb Jumbo shrimp, peeled and deveined
1/2 tsp Kosher salt
1/4 tsp Black pepper, freshly ground
1 ea Anise Liqueur, 1 shot
2 Tbs Chopped fresh parsley
1 ea Fresh medium oranges


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