Paul Kahan’s Bouillabaisse Recipe

More from this source
ChefDruck Musings
Nutrition per serving    (USDA % daily values)
CAL
580
FAT
64%
CHOL
76%
SOD
86%

Comments

Add a comment

Ingredients for 8 servings

1/2 Cup of Olive Oil

15 cloves of garlic, thinly sliced

2 medium yellow onions, peeled and julienned

2 bulbs of fennel, julienned

3 lbs of red new potatoes, sliced into inch coins

1 bay leaf

1 pinch of Saffron

1 large can of whole tomatoes, drain half the liquid and crush

1 gallon of fish fumet (see below), brought to a simmer

1 cup Pernod (Pastis)

2 TBSPs Sriracha

1/8 cup of Parsley, chopped

1/8 cup of Thyme, chopped

1 lb of white fish

20 Littleneck Clams

2 lbs of Mussels

1 lb of shrimp, peeled and deveined

You might also like

Bouillabaisse Recipe
Steamy Kitchen
Summer Bouillabaisse
Real Simple
Bouillabaisse, Simplified
Epicurious
Strip Steaks With Bouillabaisse Butter Recipe
Food Republic
Curried Tomato Seafood Bouillabaisse
Whole Living
Bouillabaisse
Sunset
Bouillabaisse
Epicurious
Bouillabaisse (French Seafood Stew)
Just One Cookbook
Bouillabaisse
Food & Wine
Pumpkin Bouillabaisse
Sunset