Spicy Bouillabaisse Stew

Spicy Bouillabaisse Stew

Our super fan, Matt Forbes (@SoCalTuna), gave us a great bouillabaisse recipe— a traditional Provençal fish stew. It’s a bit involved, but trust us, it’s worth the effort.

Adapted from the Food Network

Ingredients

Olive oil, 1 cup divided

Yellow onion, 12 ounces, diced

2 whole fennel bulbs, chopped

1/2 cup white wine

1/4-1/2 teaspoon saffron

1/2-3/4 cup parsley, chopped

Rinds of two oranges (mandarin or clementines preferred), sliced into one-inch pieces

1 1/2 pounds of fish fillets (1 lb firm fish such as halibut, striped bass, or dorado and 1/2 lb flaky fish such as cod, haddock, or rockfish)

3 cloves garlic, crushed

Mussels, 1 pound. Discard any open mussels.

1/2 – 3/4 lb shrimp, peeled and deveined

1 bottle Spicy Garlic Sauce

36-oz can diced tomatoes, not drained

Method:

1. Heat 1/2 cup of olive oil in a pot over medium heat. When hot, add onions and fennel. Sauté about 10 minutes. Stirring frequently.

2. After ten minutes, add white wine and whisk to deglaze the pot.

3. Add 12 cups of fish stock to the pot. If you’re up for the challenge, you can make your own.

4. Add diced tomatoes, parsley, orange peel, and saffron.

5. Cook over high heat. Bring to a boil, then reduce the heat to a simmer and cook for 15-20 minutes. Increase the heat back to high.

6. Add the remaining olive oil, bottle of Spicy Garlic Sauce, crushed garlic, fish, and shrimp. Boil rapidly, uncovered, for 5 to 10 minutes.

7. Remove from the heat and add the mussels. Place the cover back on the pot and let it sit for 5 minutes.

8. Remove the cover and discard any mussels that have not opened.

9. Serve with crusty bread for dipping!