Name: Lauren’s Bouillabaisse recipe
Ingredients: For the Fish and Shellfish: 1.5 lbs Firm White Fish Fillets (such as cod, halibut, monkfish, or snapper), cut into 2-inch chunks; 1 lb More Delicate White Fish Fillets (such as sea bass, red mullet, or sole), cut into 2-inch chunks; 1 lb Mussels, scrubbed and debearded; 1 lb Clams (like littlenecks or Manila), scrubbed; 1/2 lb Large Shrimp or Prawns, peeled and deveined (tails on or off, your preference); Optional: 4-6 Scallops, large sea scallops if available; For the Aromatic Broth: 1/4 cup Extra Virgin Olive Oil; 2 large Leeks, white and light green parts only, well-cleaned and thinly sliced; 1 large Fennel Bulb, thinly sliced (reserve fronds for garnish); 1 large Yellow Onion, chopped; 4-6 cloves Garlic, minced; 1 (28 oz) can Whole Peeled San Marzano Tomatoes, crushed by hand (with their juices); 2 tablespoons Tomato Paste; 1 cup Dry White Wine (like Sauvignon Blanc or Pinot Grigio); 6 cups High-Quality Fish Stock (or a combination of fish and chicken stock, or even water with a fish bouillon cube in a pinch, but stock is best); Large pinch (about 1/2 teaspoon) Saffron Threads; 1 Orange, zest finely grated (from half the orange); 2 Bay Leaves; 1 teaspoon Dried Thyme (or 3-4 sprigs fresh thyme); 1/2 teaspoon Smoked Paprika (optional, for a touch of smokiness); Salt and Freshly Ground Black Pepper, to taste; Optional: 1-2 tablespoons Pernod or Pastis (anise-flavored liqueur, adds classic flavor); For the Potatoes & Rouille (Classic Accompaniment): 1 lb Waxy Potatoes (like Yukon Gold or Red Bliss), peeled and sliced 1/4-inch thick; Rouille Ingredients: 2 cloves Garlic, peeled; 1 Roasted Red Bell Pepper (from a jar, drained, or roast your own), roughly chopped; 1 Egg Yolk (use pasteurized if concerned); 1/2 cup Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; Pinch of Saffron Threads, soaked in 1 tsp hot water; Pinch of Cayenne Pepper (or more to taste)

Ingredients

Scale

- For the Fish and Shellfish:
  - - 1.5 lbs Firm White Fish Fillets (such as cod, halibut, monkfish, or snapper), cut into 2-inch chunks
  - - 1 lb More Delicate White Fish Fillets (such as sea bass, red mullet, or sole), cut into 2-inch chunks
  - - 1 lb Mussels, scrubbed and debearded
  - - 1 lb Clams (like littlenecks or Manila), scrubbed
  - - 1/2 lb Large Shrimp or Prawns, peeled and deveined (tails on or off, your preference)
  - - Optional: 4-6 Scallops, large sea scallops if available

- For the Aromatic Broth:
  - - 1/4 cup Extra Virgin Olive Oil
  - - 2 large Leeks, white and light green parts only, well-cleaned and thinly sliced
  - - 1 large Fennel Bulb, thinly sliced (reserve fronds for garnish)
  - - 1 large Yellow Onion, chopped
  - - 4–6 cloves Garlic, minced
  - - 1 (28 oz) can Whole Peeled San Marzano Tomatoes, crushed by hand (with their juices)
  - - 2 tablespoons Tomato Paste
  - - 1 cup Dry White Wine (like Sauvignon Blanc or Pinot Grigio)
  - - 6 cups High-Quality Fish Stock (or a combination of fish and chicken stock, or even water with a fish bouillon cube in a pinch, but stock is best)
  - - Large pinch (about 1/2 teaspoon) Saffron Threads
  - - 1 Orange, zest finely grated (from half the orange)
  - - 2 Bay Leaves
  - - 1 teaspoon Dried Thyme (or 3–4 sprigs fresh thyme)
  - - 1/2 teaspoon Smoked Paprika (optional, for a touch of smokiness)
  - - Salt and Freshly Ground Black Pepper, to taste
  - - Optional: 1-2 tablespoons Pernod or Pastis (anise-flavored liqueur, adds classic flavor)

- For the Potatoes & Rouille (Classic Accompaniment):
  - - 1 lb Waxy Potatoes (like Yukon Gold or Red Bliss), peeled and sliced 1/4-inch thick
  - - Rouille Ingredients:
      - 2 cloves Garlic, peeled
      - 1 Roasted Red Bell Pepper (from a jar, drained, or roast your own), roughly chopped
      - 1 Egg Yolk (use pasteurized if concerned)
      - 1/2 cup Extra Virgin Olive Oil
      - 1 tablespoon Lemon Juice
      - Pinch of Saffron Threads, soaked in 1 tsp hot water
      - Pinch of Cayenne Pepper (or more to taste)
      - Salt to taste
      - 1 slice White Bread, crusts removed, soaked in a little milk or water and squeezed dry (or 1 small boiled potato, mashed)

- For Serving:
  - - Crusty Baguette, sliced and toasted or grilled (croutons)
  - - Fresh Parsley and/or Fennel Fronds, chopped for garnish

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Instructions

1. Prepare the Rouille (Can be made ahead):
  - - In a food processor or using a mortar and pestle, crush the 2 garlic cloves with a pinch of salt to a paste.
  - - Add the roasted red pepper, egg yolk, soaked saffron (with its water), cayenne pepper, and soaked bread (or mashed potato). Process until smooth.
  - - With the food processor running (or while whisking vigorously by hand), slowly drizzle in the 1/2 cup olive oil until a thick, mayonnaise-like emulsion forms.
  - - Stir in the lemon juice and season with salt to taste. Cover and refrigerate until ready to serve.

1. Start the Aromatic Broth:
  - - In a very large, heavy-bottomed pot or Dutch oven, heat the 1/4 cup olive oil over medium heat.
  - - Add the sliced leeks, fennel bulb, and chopped onion. Cook, stirring occasionally, for 8-10 minutes until softened but not browned.
  - - Add the minced garlic and cook for another 1-2 minutes until fragrant.
  - - Stir in the tomato paste and cook for 2 minutes, stirring constantly.
  - - Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it reduce by about half, about 3-5 minutes.

1. Build and Simmer the Broth:
  - - Add the hand-crushed San Marzano tomatoes (and their juices), fish stock, saffron threads, orange zest, bay leaves, thyme, and smoked paprika (if using).
  - - Bring the broth to a gentle simmer. Reduce the heat to low, cover, and cook for at least 30-40 minutes to allow the flavors to meld. The longer it simmers (up to an hour), the deeper the flavor.
  - - After simmering, taste the broth and season generously with salt and freshly ground black pepper. If using Pernod/Pastis, stir it in now.
  - - Optional step for a smoother broth: You can strain the broth through a fine-mesh sieve at this point, pressing on the solids to extract all liquid, then return the broth to the pot. Lauren sometimes does this, sometimes not – it depends on the desired rusticity. For this version, we’ll keep the solids for a heartier feel. Remove bay leaves.

1. Cook the Potatoes:
  - - Add the sliced potatoes to the simmering broth. Cook for 10-15 minutes, or until the potatoes are almost tender but still hold their shape.

1. Cook the Fish and Shellfish (In Stages):
  - - Timing is crucial here to avoid overcooking.
  - - Gently add the firm white fish chunks (cod, halibut, monkfish) to the pot. Submerge them in the broth. Cook for 3-4 minutes.
  - - Next, add the more delicate white fish chunks (sea bass, red mullet). Cook for another 2-3 minutes.
  - - Add the shrimp/prawns and scallops (if using). Cook for 1-2 minutes, just until the shrimp turn pink and opaque and scallops are just cooked through.
  - - Finally, add the scrubbed mussels and clams. Cover the pot and cook for 3-5 minutes, or until the mussels and clams have opened. Discard any that remain closed.
  - - Gently stir to combine, being careful not to break up the fish too much.

1. Serve Immediately:
  - - Ladle the Bouillabaisse generously into large, warmed soup bowls, ensuring each serving gets a good variety of fish, shellfish, potatoes, and plenty of broth.
  - - Garnish with chopped fresh parsley and/or fennel fronds.
  - - Serve with toasted baguette slices and a generous dollop of rouille on the side (or directly on the croutons).

Nutrition

Serving Size: one normal portion
Calories: 550-750