Classic Bouillabaisse

Ingredients

• Water

  Plain, clean water

  6 cup or 1.42kg

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Peppercorn

  Whole peppercorns, black

  1 tsp or 2g

• Orange peel

  1 tbsp or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ½ tsp or 3g

• Fennel

  Bulb, raw

  1 bulb or 234g

• 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

• Atlantic salmon

  Fish, farmed, raw

  8 oz 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. In a saucepan, combine the water, shrimp shells, bay leaf, peppercorns, and orange peel. Simmer gently for 15 minutes, then keep warm.
2. Warm the olive oil in a heavy pot over medium heat. Add the onion, leek, fennel, and a pinch of salt. Cook, stirring occasionally, until tender but not browned, about 15–20 minutes.
3. Stir in the garlic and cook until fragrant, about 30–60 seconds. Add the tomatoes and wine. Bring to a boil and cook until the wine is reduced by about half.
4. Strain the shrimp stock into the pot. Stir in the thyme, marjoram, saffron, and cayenne, and simmer gently for 10 minutes.
5. While the broth simmers, scrub clams and mussels under cold water and debeard the mussels, discarding any with cracked shells.
6. Add the salmon and cod to the simmering broth. After 2 minutes, add the mussels and clams. After 2 minutes more, add the shrimp.
7. Simmer just until the shrimp are opaque and the shellfish open, 2–3 minutes longer. Discard any shellfish that do not open and season the broth with additional salt to taste.
8. Remove from heat and ladle into warm bowls. Garnish with chopped reserved fennel fronds and serve immediately.