1. Heat the oil in a heavy-based saucepan over medium-high heat. Add the garlic, fennel, leek, onion and rock fish pieces, reduce the heat to low and cook, without browning for 8-10 minutes
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Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Stir in the fennel, thyme, bay leaf, and orange zest. Add fish, and reduce the heat to medium. Taste the bouillabaisse and adjust the seasoning.
Using a small pot add 2 tablespoons salt and 4 cups water to a boil. Add 2 tablespoons of quality saffron and allow to steep for about 5 minutes. Add 3 halved fingerling potatoes to cook. Remove potatoes after 30 minutes, from saffron water and add to Bouillabaisse.
If you find that your bouillabaisse is too thin and want to thicken it, just add 1 tbs. of white roux. Be sure to only whisk the roux in after the bouillabaisse has come to a boil. How should I reheat it? I don't recommend reheating bouillabaisse because the shellfish will dry up and shrink.
You don't want your bouillabaisse to become a chowder. Save and freeze the shrimp shells. You can use them as a base for other stews like our Lobster Bisque. Chances are you're going to have leftover mussels and clams, so experiment with other tasty shellfish recipes.