Fish Stew in a Pot
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
6
- For Bouillabaisse
- ½ cup olive oil
- 1 cup onions (thinly sliced)
- 1 cup Leeks (white parts thinly sliced)
- 2 cloves garlic cloves (mashed or pressed)
- 1 large Tomato (chopped)
- 4 ribs Celery (thinly sliced)
- fresh parsley (basil and fennel fronds)
- 48 ozs fresh fish fillets (three different kinds)
- 2 cups water
- 6 cups mussels (or clams)
- 3 cups shrimp (peeled)
- ¾ tsp dried thyme
- ½ tsp Saffron
- 2 tsps salt
- freshly ground Black pepper (to taste)
- 1 cup clam juice (bottled)
- 2 Tbsps lemon juice
- ⅔ cup white wine
- French Bread (or rustic bread)
- For Sauce Rouille
- 1 Tbsp fresh lemon juice
- 2 cloves garlic cloves (peeled)
- 1 small, red hot pepper
- ½ tsp salt
- ¼ cup fresh breadcrumbs (or soft white bread)
- ¼ cup fresh parsley
- ½ cup olive oil
Preparation steps
1.
Heat olive oil in a large cast iron pot or 6-quart saucepan over medium heat, add onions and leeks, saute until softened. Stir in the garlic, and cook until fragrant, then add the tomatoes, and celery. Stir the vegetables gently until well coated with oil. Add the fresh herb sprigs and cook until the onions are just golden.
2.
Cut fish fillets into 3-inch pieces. Add the pieces of fish and 2 cups water to the sautéed vegetable mixture. Bring to a boil, reduce heat and simmer uncovered, for approximately 10 minutes, fish should flake but not fall apart. Add the mussels and/or clams and shrimp. Add thyme. saffron, salt, pepper, clam juice, lemon juice, and white wine. Bring to a simmer and cook about 5 minutes longer or until the mussels and clams open and the shrimp turn pink.
3.
Taste soup and season with additional salt and pepper if needed and perhaps more lemon juice.
4.
Serve the bouillabaisse with French or rustic bread and Rouille sauce.
5.
For Sauce Rouille:
6.
Put lemon juice into a food processor or blender - add garlic, pepper, salt, and bread. Puree until smooth. Slowly add the olive oil until a paste forms. Transfer to a small serving bowl or ramekin.
7.
At serving time pass the Sauce Rouille. Serving size is approximately 1/2 teaspoon (depending on taste) - stir into your soup.
