BOUILLABAISSE LINDER
Steps:
- In a large heavy kettle cook leeks, celery, fennel bulbs, and onion in oil over moderate heat, stirring occasionally, until softened, about 10 minutes. In a very small bowl combine saffron and hot water. Add saffron mixture to vegetables with stock, wine, tomatoes, garlic, bay leaves, tomato paste, parsley, salt, pepper, and reserved fennel fronds. Bring mixture to a boil and simmer, covered, 45 minutes. Pour mixture through a large sieve into a heatproof bowl, reserving vegetables (but discarding bay leaves) for another use if desired.
- Return broth to kettle and bring to a simmer. Add fish and cook, covered, 10 minutes, or until opaque and cooked through. Transfer fish with a slotted spoon to a large platter and cover with foil to keep warm. To broth add lobsters and cook, covered, 12 minutes. Transfer lobsters with tongs to platter and cover with foil. To broth add mussels and clams and cook, covered, stirring occasionally, until shells open, about 4 minutes. With slotted spoon transfer mussels and clams to platter, discarding any unopened ones.
- Pour hot broth into bowls and serve with seafood and toasts.
- To make fish stock:
- In a large heavy kettle combine all ingredients. Bring mixture to a boil and simmer, covered, 45 minutes. Pour stock through a fine sieve into a heatproof bowl, discarding solids, and cool. Fish stock may be made 1 day ahead and chilled, covered. Makes about 8 cups.
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Ian Masanja
[email protected]This bouillabaisse recipe is a bit pricey, but it's worth the splurge.
Shadow Santiago
[email protected]I'm not a big fan of seafood, but I really enjoyed this bouillabaisse. The broth was flavorful and the fish was cooked perfectly.
Charles Drummond
[email protected]This bouillabaisse recipe is a bit time-consuming, but it's worth the effort.
EMON GAMING
[email protected]I was disappointed with this bouillabaisse recipe. The broth was bland and the fish was overcooked.
Sujon Telecom
[email protected]This bouillabaisse recipe is a bit pricey, but it's worth the splurge.
Simamkele Toyana
[email protected]I'm not a big fan of seafood, but I really enjoyed this bouillabaisse. The broth was flavorful and the fish was cooked perfectly.
Abdullahi Abukar
[email protected]This bouillabaisse recipe is a bit time-consuming, but it's worth the effort.
Blake botha Bbo
[email protected]I've made this bouillabaisse recipe several times and it's always a hit with my guests.
David Keyah
[email protected]I was disappointed with this bouillabaisse recipe. The broth was bland and the fish was overcooked.
Cherish Lynne
[email protected]This bouillabaisse recipe is a bit pricey, but it's worth it for the delicious results.
Diba Biswas
[email protected]I've tried many bouillabaisse recipes, but this one is my favorite. The broth is flavorful and the fish is cooked perfectly.
Bayiringire Didace
[email protected]This is my go-to bouillabaisse recipe. It's always a hit with my family and friends.
Arooj Imran
[email protected]I love this bouillabaisse recipe! It's so easy to make and the results are always delicious. I usually serve it with a side of crusty bread and a glass of white wine.
Riley Triston
[email protected]This bouillabaisse recipe is a bit time-consuming to make, but it's worth it. The broth is rich and flavorful, and the fish and shellfish are cooked perfectly.
Patrick BYIRINGIRO
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of seafood, but I was pleasantly surprised. The broth is so flavorful and the fish is cooked perfectly. I will definitely be making this again.
Haseeb Gill
[email protected]This is the best bouillabaisse recipe I've ever tried. The broth is flavorful and the fish is cooked perfectly. I highly recommend this recipe.
Aftab raj
[email protected]I've made this bouillabaisse recipe several times, and it always turns out great. It's a bit time-consuming to make, but it's worth it for the delicious results.
Lubega Kenneth
[email protected]This bouillabaisse recipe is a keeper! The broth is rich and flavorful, and the fish and shellfish are cooked perfectly. I served it with a side of crusty bread and a glass of white wine, and it was a perfect meal.