Name: Bouillabaisse
Yield: 8 to 10 portions
Ingredients: ½ cup fruity, dark green olive oil; 3 pounds skinless firm white fish steaks, such as bass, snapper, and cod, cut into large cubes; 1½ teaspoons whole saffron; 2 quarts fresh mussels, scrubbed and debearded; 48 Cherrystone clams, scrubbed; Garlic croutons, for garnish; 4 lobster tails, fresh or defrosted (1 pound each), shelled and halved crosswise; 36 raw shrimp, shelled and deveined; 6 tablespoons (¾ stick) unsalted butter, at room temperature; 2 teaspoons unbleached all-purpose flour; Salt and freshly ground black pepper, to taste; 3 cups chopped fresh tomatoes; 2 cups canned concentrated tomato purée; 1 cup finely chopped yellow onions; 1½ cups well rinsed coarsely chopped leeks; 2 cups dry white wine; 2 bay leaves; ½ cup chopped fresh Italian (flat-leaf) parsley; 2 tablespoons dried thyme; 4 cups Fish Stock

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This is the ultimate fisherman’s stew, served with a great rouille, crusty bread, a green salad, and fresh fruit. It is just the perfect festive meal. We like to round it out with a rough red wine: Chianti, Zinfandel, or a Côtes du Rhône.

Ingredients

½ cup fruity, dark green olive oil
1½ cups well rinsed coarsely chopped leeks
1

Method

Heat the olive oil in a large soup pot over medium heat. Add the leeks and onions and cook, covered, until the vegetables are tender and lightly colored, about 25 minutes, stirring occasionally.
Add the tomato purée, tomatoes, thyme, parsley, bay leaves, wine, fish stock, and salt and pepper. Simmer to blend the flavors, 20 minutes. (The soup can be prepared se

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Ingredients

Method

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