Bouillabaisse

Name: Bouillabaisse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 bay leaves; 10 servings Freshly ground black pepper; 8 larges ripe tomatoes (or one 28-oz. can tomatoes), peeled, seeded, and chopped; juice strained and reserved; 454 grams clams, rinsed; 1 teaspoon dried thyme; 1 large bulb fennel, chopped; 4 liters Fish Stock; 2 Tbs chopped fresh flat-leaf parsley; 2 larges leeks, chopped; 454 grams mussels, scrubbed and rinsedÂ; 118 milliliters extra-virgin olive oil; 2 larges potatoes, peeled and chopped; 1 recipe RouilleÂ; 10 slices sourdough bread, toasted or grilled and rubbed with garlic; 1 pinch Pinch saffron (about 20 threads); 10 servings Salt (use sea salt if possible); 340 grams thin-fleshed squid, cleaned and cut into ringlets; 2 kilograms mixed filleted, skinned fish, such as Pacific rockfish, monkfish, sea bass, or halibut Â Â

Bouillabaisse might be just the main course you are searching for. This gluten free, dairy free, and whole 30 recipe serves 10. One serving contains 261 calories, 18g of protein, and 14g of fat. A mixture of bay leaves, mussels, thin-fleshed squid, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Locate the bones running vertically down the rockfish and other fish and make a cut on either side of the bones and take them out; use them for the stock, if you like.

Ingredients you will need

Fish

Stock

Cut all the fish fillets into 2- to 3-inch pieces, keeping the different varieties of fish separate.

Ingredients you will need

Fish

Sprinkle them with salt and toss them gently to distribute the salt; set aside. Warm 1/4 cup of the olive oil in a large soup pot; add the leeks, fennel, potatoes, saffron, bay leaves, thyme, 1 Tbs. salt, and a little freshly ground pepper. Stir the mixture well and cook slowly over medium-low heat until the leeks are completely soft but not browned and the potatoes are tender, about 30 minutes.

Ingredients you will need

Ground Black Pepper

Bay Leaves

Olive Oil

Potato

Saffron

Fennel

Leek

Thyme

Salt

Soup

Equipment you will use

Pot

Add the tomatoes, strained tomato juice, and fish stock. Taste and add more salt as needed. Bring to a rapid simmer.

Ingredients you will need

Tomato Juice

Fish Stock

Tomato

Salt

Add the fish and the remaining 1/4 cup olive oil to the simmering broth, raise the heat to high, and boil for about 10 minutes. Next add the clams and mussels and cook for another 5 minutes. In the last minute, add the squid and parsley. Taste and add salt if needed.

Ingredients you will need

Olive Oil

Mussels

Parsley

Broth

Clams

Squid

Fish

Salt

Remove the soup from the heat, cover, and let stand for 15 minutes. Put a slice of the toasted garlic bread in the bottom of wide-rimmed serving bowls and ladle the soup on top.

Ingredients you will need

Garlic