Classic Bouillabaisse

Ingredients · for 4 (scales to your household)

• 450 g Unpeeled jumbo shrimp $11.70
• 2 Bay leaves $0.02
• 4 cups Water $0.00
• 1/3 cup Dry white wine $1.56
• 1 Baguette, chopped $3.25
• 2 tbsp Chopped fresh tarragon $0.01
• 1 Hot red pepper $0.25
• 1/2 cup Mayonnaise $0.90
• 2 cloves Garlic (for rouille) $0.06
• 2 tbsp Olive oil $0.36
• 2 cloves Garlic, minced (for bouillabaisse) $0.06
• 1 Fennel bulb, trimmed, cored and thinly sliced $3.00
• 1 tsp Grated orange zest $0.04
• 2 tbsp Tomato paste $0.24
• 1 cup Bottled strained tomatoes $1.32
• 1/4 tsp Saffron $1.85
• 1/2 tsp Salt $0.03
• 1/4 tsp Pepper $0.03
• 12 Littleneck clams $1.74
• 6 Large scallops $4.80
• 450 g Assorted boneless skinless fish $5.39
• 2 tbsp Chopped fresh parsley $0.20

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Cover and refrigerate shrimp for seafood stock.
2. In a Dutch oven or large pot, heat olive oil over medium heat. Add shells and leek, stirring until shells are pink, about 2 minutes.
3. Add water, juice, and bay leaves. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
4. Strain through a cheesecloth-lined sieve into a large bowl, pressing shells with a wooden spoon.
5. In a small bowl, purée together baguette, tarragon, hot red pepper, mayonnaise, garlic, and olive oil. Set aside.
6. In a large heavy-bottomed pot, heat oil over medium heat. Add fennel and garlic, cooking until fennel is slightly softened, about 5 minutes.
7. Stir in orange zest and tomato paste, cooking until fragrant, about 7 minutes. Add wine; cook for 1 minute.
8. Add strained tomatoes, saffron, salt, pepper, and remaining seafood stock. Bring to a boil. Reduce heat, cover, and simmer until fennel is softened, about 30 minutes.
9. Scrub clams, discarding any that do not close when tapped. Add to tomato mixture, cooking covered over medium-high heat for 3 minutes.
10. Add scallops and cook until tender but firm, about 2 minutes. Discard any clams that do not open.
11. Add shrimp to tomato mixture and cook until shrimp are pink, about 2 minutes.
12. Using a slotted spoon, divide seafood among bowls. Pour broth over top. Top evenly with rouille and sprinkle with parsley.

Per serving