Classic French Bouillabaisse
INGREDIENTS
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6 Cups Water
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1/2 Pound Shrimp
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1 Bay Leaf
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12 Whole Black Peppercorns
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Peel from 1 Orange
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3 Tablespoons Extra Virgin Olive Oil
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1/2 Teaspoon Kosher Salt
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2 Small Fennel Bulbs, thinly sliced, fronds reserved
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1 Small Onion, diced
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1 Leek, white part only, thinly sliced
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4 Cloves Garlic, minced
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4 Tomatoes, skins and seeds removed and diced
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1 Cup Dry White Wine
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1 Teaspoon Fresh Thyme
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1 Teaspoon Fresh Marjoram
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1/2 Teaspoon Saffron Threads
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1/2 Teaspoon Ground Cayenne Pepper
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1/2 Pound Sockeye Salmon, skin removed, cut into 1 inch wide strips
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1/2 Pound Cod, cut into 1 inch wide strips
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1/2 Pound Manila Clams
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1/2 Pound Bay Mussels
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