Soups and stews are much-loved kitchen standbys, and the reasons are obvious: they can be made out of just about anything on hand, they can serve as a starter course or as a nutritious one-pot meal, and most can be made ahead of time. So it's no surprise that the folks over at The Joy of Cooking headquarters thought to devote an entire volume of their All About series to these fabulous dishes. Adapted from The Joy of Cooking, this volume is coauthored by original Joy author Irma Rombauer, her ...
In this classic Provencal fisherman's stew, the only rule is that it should be a mix of different kinds of fish and shellfish paired with a combination of garlic, tomato, saffron, and fennel. The seafood suggestions in this recipe are only a guide. Well-scrubbed clams, mussels, shrimp, all in the shell, can be added, as can a number of fish types: snapper, halibut, and perch, to name a few. Remember that bouillabaisse should capture the flavor of the freshest catch of the day, and need not adhere to strict rules.
Makes: about 8 cups
Heat in a large saucepan, over medium heat until the butter is melted:
1 tablespoon olive oil
1 tablespoon unsalted butter
Add and cook, stirring occasionally, until the vegetables are tender but not browned, 5 to 10 minutes:
1 medium leek (white and green parts), cleaned thoroughly, halved lengthwise, and cut into 1/2-inch pieces
1 small fennel bulb, quartered, cored, and thinly sliced
1 medium celery stalk, cut into thin diagonal slices
1 bay leaf
1 star anise, or 1/4 teaspoon anise seeds or fennel seeds (optional)
Peel of 1/2 orange (optional)
1/4 teaspoon saffron threads
1/2 teaspoon salt
Add:
3 cloves garlic, minced
Cook, stirring, for 2 minutes more. Reduce the heat if the bottom begins to scorch.
Add:
1 tablespoon tomato paste
Cook, stirring, for 1 minute.
Stir in:
1/2 cup dry white wine
Bring to a gentle boil and cook for 3 minutes.
Stir in:
1 1/2 cups canned whole tomatoes, with juice, broken into pieces
2 cups Fish Stock
1/2 teaspoon ground red pepper
1/4 teaspoon salt
Bring to a boil, reduce the heat, cover, and simmer for 20 minutes. The bouillabaisse broth can be made a day in advance.
Bring to the smoking point in a large soup pot over high heat:
2 tablespoons olive oil
Add:
12 littleneck or other small clams, well scrubbed
Cook, stirring, for 2 to 3 minutes. Keep the oil from smoking. Remove the star anise and orange peel if using, and add the reserved broth. Bring to a boil, reduce the heat, and simmer for 3 minutes.
Stir in:
3/4 pound monkfish, sea bass, red snapper, or halibut fillets, or a combination, cut into 1 1/2-inch pieces
Continue to cook, covered, for 1 minute.
Stir in:
12 sea scallops (about 1/2 pound)
Cook just until the seafood is done, 2 to 3 minutes more. Discard any clams that are not open.
