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1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
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2
Add the onion, fennel, and garlic, and saute until the vegetables just start to brown.
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3
Add the white wine and reduce.
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4
Add the orange zest, saffron, tomatoes, potatoes, and fish stock or clam juice.
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5
Bring the mixture to a boil.
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6
Continue cooking until the vegetables are tender and the liquid has reduced, about 25 minutes.
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7
Adjust the heat to medium-low and add the mussels and cook for 3 to 4 minutes.
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8
Add the shrimp and clams and cook for 3 minutes more.
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9
Add the halibut and cook for an additional 4 to 5 minutes.
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10
Before serving, the shells will have opened and the fish will be tender and flaky.
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11
Garnish with parsley and top with the faux rouille, recipe follows.
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12
In a bowl, mix together the sour cream, mayonnaise, minced garlic, paprika, fresh lemon juice, salt, and black pepper, to taste and top each serving of bouillabaisse with a dollop of the faux rouille.
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13
Bouillabaisse Variations:
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14
Latin Bouillabaisse: Saute 2 bell peppers, seeded and sliced and 1 serrano chile, seeded and minced along with the other vegetables.
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15
Add a handful of coarsely chopped fresh cilantro leaves to the broth base.
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16
Garnish the bouillabaisse with lime wedges.
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17
Curried Bouillabaisse: Add 1/4 teaspoon ground cardamom, 2 whole cloves, 2 1/2 tablespoons curry powder, 1 teaspoon crushed red pepper flakes, and 1/2 stick cinnamon to the broth base.
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18
Replace the fennel with thinly sliced lemongrass.
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19
Chicken Bouillabaisse: Replace the fish with 6 chicken legs that have been sauteed until golden brown.
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20
Replace the clam juice with low-sodium chicken broth.
