Classic Bouillabaisse

Ingredients

• Water

  Plain, clean water

  6 cup or 1.42kg

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Bay leaf

  Dried

  0.1g

• Peppercorn

  Whole peppercorns, black

  1 dash or 0.1g

• Oranges

  Raw, all commercial varieties

  1 fruit or 131g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ½ tsp or 3g

• Fennel

  Bulb, raw

  200g

• Onions

  Raw

  1 small or 70g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 cup or 720g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Thyme

  Fresh

  1 tsp or 0.8g

• Marjoram

  Spices, dried

  ¼ tsp or 0.1g

• Saffron

  Spices

  ½ tsp or 0.3g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Sockeye salmon

  Fish, raw

  8 oz, boneless or 227g

• Cod

  Fish, atlantic, raw

  8 oz or 227g

• Clam

  Mollusks, mixed species, raw

  8 oz or 227g

• Blue mussel

  Mollusks, raw

  8 oz or 227g

Directions

1. Peel the shrimp, reserving the shells. Simmer the water with shrimp shells, bay leaf, peppercorns, and orange peel for 15 minutes.
2. Heat olive oil over medium heat in a heavy-bottomed pot. Add onion, leek, fennel, and a pinch of salt, sweating until tender but not browned, about 20 minutes.
3. Add garlic and sauté until tender and fragrant.
4. Add tomatoes and wine, increase heat to boil, and reduce wine by half.
5. Strain shrimp stock into the pot, add thyme, marjoram, saffron, and cayenne, and simmer for 10 minutes.
6. Add fish, then mussels and clams after two minutes, and shrimp after another two minutes. Simmer until shrimp is cooked, about two more minutes.
7. Remove from heat and serve immediately, garnished with reserved fennel fronds.