Bouillabaisse: A Delicious Fisherman’S Stew Originating In France

1. 1

   In a 5 1/2 quart Dutch oven, heat the olive oil over medium high heat until it just starts to smoke a little. Add the onion, fennel and garlic and saute until the vegetables just start to brown.

2. 2

   Add the white wine and deglaze the pot while it reduces.

3. 3

   Add the fish stock, tomatoes, potatoes, orange zest, and saffron to the pot and bring to a boil.

4. 4

   Turn the heat down to a low simmer and cook for 1 hour. We use a simmer plate to prevent burning. Lower the heat to medium low, add the clams, scallops and shrimp and cook for 4-5 minutes.

5. 5

   Add the fish and cook until the clams are all open (about 5-6 minutes usually) and the fish is flaky and soft. If any clams fail to open, discard them.

6. 6

   In a small bowl, mix all ingredients together and let stand in refrigerator while cooking bouillabaisse. Remove from refrigerator and let warm to room temperature during last half hour of cooking.

* Per serving · 4 servings · Values may vary.