Bouillabaisse With Orange Zest, Fennel and Saffron
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- 2medium onions, roughly chopped
- Zest of 2 navel or other oranges
- 2teaspoons fennel seeds
- Big pinch saffron, optional
- 1dried chile, or cayenne to taste
- 128-ounce can of tomatoes, including juice
- 1 to 1½pounds monkfish, catfish, or blackfish, cut into 1-inch cubes
- 3pounds hard-shell (littleneck) clams, cockles or mussels, well washed
- 1 to 1½pounds shrimp or scallops, cut into bite-size pieces if necessary
- 1 to 1½pounds cod or other delicate white-fleshed fish, cut into 6 large chunks
- 1tablespoon minced garlic
- 1cup roughly chopped parsley
Nutritional analysis per serving (8 servings)
392 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 66 grams protein; 1276 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put olive oil in a casserole or large saucepan over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Add zest, fennel, saffron and chili, and cook for about a minute. Add tomatoes, and turn heat to medium-high. When mixture boils, reduce heat to medium, and cook 10 to 15 minutes, stirring occasionally, until it becomes sauce-like.
- Step 2
Add monkfish and raise heat to medium-high. When mixture boils, reduce heat to medium-low and cook, stirring occasionally, until the monkfish begins to lose its rubbery quality, 10 minutes or so.
- Step 3
Add clams, raise heat to high, and stir; when mixture boils, reduce heat to low, cover, and cook until clams begin to open, 5 to 10 minutes. Add shrimp and white fish, stir, and cover. Cook, stirring gently once or twice, until white fish is just about done (a thin-bladed knife will pierce it with little resistance), about 5 minutes. (If mixture is very thick, add a cup or so of hot water.) Stir in garlic, and cook 1 minute more. Stir in parsley and serve, with crusty bread.
Private Notes
Comments
I had my guests begging for more with this version. We did go to the local fish monger for a few pounds of fish heads for the stock. It was incredibly delicious.
When I make this, I usually add a healthy shot of Pernod. If you use shrimp still in the shell, you can make a stock by boiling the shells in a couple cups of water (strain the stock before adding, of course). Both of these broaden the flavor base.
I've made this for Christmas Eve every year since the original printing of the recipe and I am ALWAYS wishing I made more. I use both clams and mussels (1.5 lb of each) for variety. We started making it because we do the Feast of the 7 Fishes, and this allows us to get in a good number of them! Absolutely fantastic recipe.
Mark made this 10/24 and it was excellent. Added fennel and the orange zest. Used Chilean sea bass, scallops and shrimp.
Just made this tonight and it was amazing. No monkfish available. Used halibut, cod, little necks and scallops. The cod disappeared a bit so next time may just use halibut. Loved the brightness of the orange zest, and the addition of minced garlic at the end of cooking balanced out the flavor.
I make a bouillabaisse-based fish soup using the broth leftover from steamed mussels with wine and andouille sausages, collected in frozen baggies. I add various fish chunks, such as hake and cod, and some nice solid fish. I make a rouille to stir in to taste and serve over crusty bread rounds with a huge salad.
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