ForeverFoodieLove
Active Member
This Bouillabaisse Marseilles is a classic and easy fish soup that gives you a sumptuous and unforgettable taste!
Ingredients
Seafood
- 300 g Large Shrimp
- 250 g Salmon, skin removed, cut into 1 inch wide strips
- 250 g Cod, cut into 1 inch wide strips
- 300 g Clams (optional, but I always use them)
- 300 g Green Mussels
Broth
- 6 cups Water
- 2 Bay Leaves
- 10 Whole Black Peppercorns
- 10 Sichuan Peppercorns
- Peel from 1 Orange
- Shrimp Shells
Spices
- 1 tsp Fresh Thyme
- 1 tsp Fresh or Dry Marjoram
- 1/2 tsp Saffron Threads
- 1/2 tsp Cayenne Pepper
Other Ingredients
- 4 tbsp Extra Virgin Olive Oil
- Pinch of Sea Salt
- 1 Medium Fennel Bulb, thinly sliced
- 1 Medium Onion, diced
- 1 Leek, white part only, thinly sliced
- 5 Garlic Cloves, minced
- 4 Medium Tomatoes, skins and seeds removed and diced
- 1 1/2 cups Dry White Wine
Instructions
- Peel the Shrimp and reserve the Shrimp Shells. In a large pot, on medium heat, bring the Water to a simmer. Add the Shrimp Shells, Black Peppercorns, Sichuan Peppercorns, Bay Leaf, and Orange Peel. Simmer gently for 20 minutes.
- Meanwhile, in a heavy soup pan, heat the Olive Oil over medium heat. Add the Fennel, Leek, Onion and a pinch of salt. Slowly stir until tender but not browned for about 15 minutes.
- Add the Garlic and sauté for 3-4 minutes until the Garlic is fragrant.
- Add the Tomato and the White Wine. Turn up the heat to medium-high until the Wine begins to boil. Cook until the wine is reduced by about half.
- Sift the Shrimp and Orange stock into the pan. Add the remaining spices: Thyme, Saffron, Cayenne Pepper and Marjoram. Simmer for about 10 minutes as the color changes to a warm yellow.
- Add the Salmon and Cod. Cook for about two minutes.
- Add the Green Mussels and Clams. Cook for another two minutes.
- Add the Shrimp. Cook for two more minutes until the Shrimp is nicely pink. Remove from heat and ready to serve!
Last edited by a moderator:
