Bouillabaisse, Simplified

From the kitchen of Carly

A stripped-down bouillabaisse that skips the fuss but keeps the soul. Saffron-perfumed broth built on caramelized fennel and orange, studded with tender fish. Seafood stock does the heavy lifting here, turning simple ingredients into something that tastes like a coastal meal.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 tablespoons olive oil
  • 12 cloves garlic, peeled and smashed
  • 11 large onion, peeled and sliced
  • 11 small fennel bulb, thinly sliced
  • 11 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)
  • 11 strip orange zest
  • 11 (14-ounce) can whole peeled tomatoes, in juice
  • 16 cups seafood stock (sold at most fish markets) or clam juice
  • 11 bunch Italian parsley
  • 1chopped

Instructions

  1. 1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.

  2. 2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.

  3. 3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.

  4. 4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.

  5. 5. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.

  6. 6. Add any crabmeat.

  7. 7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.

  8. 8. Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.