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Classic French Bouillabaisse

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Servings 6 for dinner

Ingredients
  

For the Soup Base

  • 2 tbsp olive oil
  • 2 yellow onions chopped into small dice
  • 2 cloves garlic minced
  • 4 anchovies finely chopped or 1 tsp. (5 ml) anchovy paste
  • 3 medium carrots peeled and diced small
  • 1 yellow pepper diced small
  • 1 red pepper diced small
  • 1 jalapeno pepper finely chopped
  • 1 small zucchini diced small
  • 1 1 bay leaf
  • ½ tsp red pepper flakes
  • 3 strips of orange peel use a veg peeler
  • ½ tsp fennel seeds
  • ½ tsp dried thyme
  • 1 14 ounce/398 mL can tomatoes chopped finely
  • 1 675-750 mL bottle of tomato puree or also called passata
  • 1⅓ cups/ 325 mL dry white wine
  • ½ cup chopped parsley
  • Salt and pepper to taste
  • 3 medium potatoes peeled and cut into ½-inch cubes or 12 baby potatoes, halved or quartered 

For the Fish

  • 2 lbs combination of skinless cod and salmon, cut into 2-inch chunks
  • 1-2 lbs of mixed seafood, mussels, clams, shrimp, scallop
  • Salt and freshly ground pepper

Instructions
 

For the Soup Base

  • Heat the olive oil in a large pot over med-low heat.  Add the onion, sauté until just beginning to caramelize, about 10 minutes.  Add the garlic, cook for 1 minute.  Add the anchovies, cook for 30 seconds or so.
  • Add the carrots, peppers and jalapeno pepper, cook for a few minutes.  Add the zucchini and mushrooms, cook until beginning to brown, about 5 minutes.  Add the bay leaf, red pepper flakes, orange peel, fennel and thyme, stir.
  • Add both types of tomatoes, bring to a boil, turn the heat to low. 
  • Add 4 cups (1000 mL) water and the wine, bring to a boil, reduce heat and simmer UNCOVERED for another 20-30 minutes or until the potatoes are tender.  Remove the bay leaf and orange peel.  At this point the soup base can be frozen.  Defrost and bring back to a boil before continuing.
  • Add the potatoes, cover and cook for 15 minutes.

Add the Fish and Seafood

  • Let the fish and seafood sit at room temperature for 30-45 minutes before adding to the hot soup.  Season the fish a seafood well with salt and pepper, add to the pot along with the parsley and cook for 8-10 minutes or until the fish pieces flake. Do not overcook or stir too roughly.
  • Season with salt and pepper and serve with a good hunk or crusty bread.