New England Bouillabaisse
Features: White Fish
Cooking Technique: Large Pot
Serves: 2-3 servings
Difficulty: Medium
Total Time: ~45 minutes
INGREDIENTS
- 1 – 2 T olive oil
- 1 onion, diced
- 1 small fennel bulb, diced
- 6 (yes, six) cloves of garlic, chopped
- 2 bay leaves
- Pinch of saffron
- Dash of red pepper
- 1lb Fish of the Day (anything will do)
- 1 dozen clams
- 1/4 cup Pernod (or Ricard or Herbsaint)
- 1 cup white wine
- Zest from one orange
- 1 14 oz can of chopped tomatoes
- 4 cups of fish stock (or clam juice)
INSTRUCTIONS
- In a large pot, sauté the onion, fennel, and garlic in the olive oil until soft
- Add the Pernod and let simmer to boil off the alcohol
- Add the wine, tomatoes, orange zest, bay leaves, and red pepper and bring back to a simmer
- Add the fish stock or clam juice and let simmer for at least 20 minutes, letting the flavors meld
- Add the fish and let it simmer for a good 10 minutes
- Add the clams and simmer till they open – 5 to 10 minutes.
- Enjoy!
