Bouillabaisse
INGREDIENTS
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2 tablespoons olive oil
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1 large onion, sliced
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1 small fennel bulb, thinly sliced, fronds reserved
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2 cloves garlic, minced
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1/2 cup white wine
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Zest of 1 orange
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1/2 teaspoon crumbled saffron threads
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1 (14.5-ounce) can diced tomatoes, in juice
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8 ounces Yukon gold potatoes, peeled and diced
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6 cups clam juice or fish stock
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15 mussels, cleaned and debearded
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15 large (20/25-count) shrimp, peeled, deveined and tail on
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15 little neck clams
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1 pound halibut, cut into 4 (4-ounce) pieces
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Faux Rouille, recipe follows
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Bouillabaisse Variations, recipes follow
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1/2 cup sour cream
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1/2 cup prepared mayonnaise
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1 teaspoon minced garlic or garlic paste
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1/2 teaspoon paprika
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1 tablespoon fresh lemon juice
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Salt and freshly ground black pepper
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