Recipes
Bouillabaisse with Crusty Baguette Slices
4 servings
1 hour, 35 minutes total (Active 35 minutes)
Shopping list
Ingredients
- 1 leek
- 1 small yellow onion
- ½ fennel bulb
- 6 cloves garlic, divided
- 1 small tomato
- 2 medium gold potatoes
- 2 fresh lobster tails
- ½ lb skinless red snapper fillets
- ½ lb skinless cod fillets
- 1 dozen fresh littleneck clams
- 3 tablespoons extra-virgin olive oil (+ more for drizzling)
- 2 bay leaves
- ½ teaspoon saffron threads
- ¼ cup sherry wine
- 1 ½ cups clam juice
- 1 ½ cups water
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 small Bakery baguette
Steps
- Cut and discard root end and green tops of leek. Cut leek lengthwise, then slice into ½-inch pieces (about 3 cups). Rinse sliced leeks well in large bowl of cold water. Carefully remove leeks from water and drain in a colander. Medium dice onion (1 cup). Remove green fronds from fennel, coarsely chop and reserve; dice fennel into ¼-inch-pieces (1 cup). Coarsely chop 5 cloves garlic, and tomato; slice potatoes into ½-inch pieces.
- Cut lobster tails in half lengthwise and remove tail meat (reserve shells); dice tail meat into ½-inch pieces. Cut snapper and cod into 1-inch pieces; rinse clams (wash hands).
- Heat 3 tablespoons oil, in large Dutch oven, over medium. Add leeks, onions, fennel, and chopped garlic; cook 5 minutes, stirring occasionally, until translucent. Add tomatoes and cook 5 more minutes, until tomatoes break down. Add bay leaves, saffron, sherry, clam juice, water, and reserved lobster shells; bring to simmer and continue cooking 20 minutes. Remove and discard lobster shells.
- Add potatoes to broth and bring to a boil. Lower heat to medium–high, and cook 10 minutes, until potatoes are just tender; season with salt and pepper. Add clams and cover pot with lid; cook 3 minutes, until they just begin to open. Add lobster meat, snapper, and cod; and simmer, covered, 4 more minutes until fish is 145°F (and opaque and separates easily). Remove and discard any clams that have not opened.
- Preheat oven broiler on high. Slice baguette into ½-inch-thick rounds. Arrange rounds on foil-lined baking sheet and broil 2–3 minutes per side until golden. Remove from oven; slice remaining 1 clove garlic, and rub garlic half, sliced side down, on toasted rounds (drizzle with oil if desired); set aside.
- To serve, ladle fish and broth into serving bowls, top with reserved fennel fronds and serve immediately with toasted baguette slices and a drizzle of extra-virgin olive oil.
Amount per ¼ recipe serving: Calories 510, Total Fat 14g, Sat Fat 0g, Trans Fat 0g, Chol 135mg, Sodium 1380mg, Total Carb 40g, Fiber 2g, Sugars 5g, Protein 53g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 30%