Ingredients

The following ingredients have 6 Servings
  • ~ 2 Tbsp olive oil
  • 1 cup fennel, thinly sliced
  • 1 fennel frond (leaf), finely chopped as garnish
  • 1 cup onion, sliced
  • 2 tsp garlic, minced
  • 9 cups fish stock
  • 3 medium roma tomatoes, peeled, seeded, finely diced
  • 1 big pinch Saffron, crumbled
  • 1 lb large shrimp, peeled & deveined
  • 1 lb grouper / amberjack / or halibut fish fillets, skinned & cut into 1" cubes
  • 18 clams, washed
  • 1/4 tsp salt
  • pinch black pepper
  • red pepper flakes - optional for spice as garnish

Instruction

  • Bring a large stockpot to medium heat, add enough olive oil to coat the bottom of the pot and add the onions & fennel.  Turn the heat to low, cover and "sweat" for ~ 10 minutes.  Sweating is cooking the vegetables on a low heat until they become translucent and not brown/caramelized.
  • Add garlic and cook until fragrant ~ 2 minutes.  Add fish stock, tomatoes, salt, and pepper.  Crumble as best you can the saffron in your hands and add that to the mix.  Stir, bring to a boil, reduce heat to a simmer and cook covered ~ 15 minutes.
  • Add fish, shrimp, and clams.  Add more fish stock if you'd like a thinner consistency.  Bring bouillabaisse back to a boil/simmer if it went away when you added the seafood.  Cover & cook on low simmer ~ 6-8 minutes or until clams have opened and fish is cooked through.
  • Discard any shells that have not opened.  Add salt to taste, garnish with chopped fennel fronds, and crushed red pepper flakes to taste.  Toast some bread and get ready to dip.  Soups on - happy eating!  Beckie