Bouillabaisse Style Fish Stew

Name: Bouillabaisse Style Fish Stew
Yield: Serves 8 to 10
Cuisine: French
Ingredients: 8 ounces, shell-on shrimp (small) (41/45), peeled and shells reserved for fish stock; 8 ounces, large sea scallops, side muscles removed and each scallop halved; 1 1/2 pounds, fish fillets, cut into 1- to 1 1/2-inch cubes (see note or related tasting for suggestions); 2 teaspoons, sea salt or table salt; 1/4 teaspoon, red pepper flakes; 3 cloves, garlic, minced or pressed through garlic press; 1/2 teaspoon, saffron threads; 1/3 cup, shredded fresh basil leaves; 4 tablespoons, olive oil; 3 tablespoons, Pernod; 1 bulb, fennel, chopped medium (about 2 cups); 1 , large carrot, chopped medium (about 1 cup); 2 , medium onions, chopped medium (about 2 cups); 4 tablespoons, olive oil; 3 , garlic heads, outer papery skin removed, but heads intact; 1 bottle, dry white wine (750ml) (preferably white Côtes de Provence); 2 (28-ounce) cans, diced tomatoes with juice; 2 , large leeks (white and green parts included), split lengthwise, then chopped, washed thoroughly, and drained (about 4 cups); 3 pounds, fish frames, gills removed and discarded, frames rinsed and cut into 6-inch pieces; , reserved shrimp shells; 1 bunch, fresh parsley leaves, stems only; 5 sprigs, fresh thyme; 2 , bay leaves; 2 teaspoons, whole black peppercorns; 2 teaspoons, sea salt or table salt; , orange zest from two oranges, removed in large strips with vegetable peeler; 1/2 teaspoon, saffron threads; 2 pounds, mussels, shells scrubbed and beards removed

13 comments

Appears in Cook's Illustrated September/October 2001

Could we make a richly scented seafood stew at home in two hours with supermarket fish and no sous-chef?

SERVES8 to 10

TIME3 hours, plus 4 hours marinating

WHY THIS RECIPE WORKS

For a bouillabaisse recipe that would make sense in the American kitchen—streamlined and economical—we simplified and improved homemade fish stock with fish frames from the fishmonger, chose appropriate and available seafood varieties, and ...

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