Provided by Jonathan Reynolds
Categories dinner, soups and stews, main course
Time 2h45m
Yield Serves 8
Number Of Ingredients 23
Steps:
- In a nonreactive bowl, stir together the onions, celery, carrots, garlic, olive oil, saffron, zest, flour, fennel seeds, herbes de Provence, salt and pepper. Add the chicken breasts and thighs and toss to coat. Cover and refrigerate at least 2 hours.
- Dump the chicken and marinade into a large pot. Add the tomatoes, wine, chili pepper and 1 1/2 cups water. Pierce the potato halves with a sharp skewer and add to the pot. Place over medium-high heat, cover and bring to a boil. Adjust heat and simmer gently, covered, for 25 minutes, stirring occasionally.
- Add chorizo to the pot and cook, covered, 5 more minutes. Poke potatoes with a fork to see if they are just tender; continue to simmer until they are. When potatoes are tender, remove one potato half and 1/4 cup of liquid from the pot and set aside for the rouille. Add the clams, sticking them down into the liquid. Simmer until the clams open. Taste and adjust seasoning.
- If a lot of clear fat has risen to the top of the soup, use a spoon to skim some off and discard. Stir in Pernod and tarragon. Ladle into bowls and serve, passing the rouille for guests to dollop into their bowls.
Nutrition Facts : @context http, Calories 599, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 32 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 953 milligrams, Sugar 3 grams, TransFat 0 grams
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Beauty By Shamia
[email protected]This recipe is on my to-cook list!
Parvani Madray
[email protected]I'm definitely going to try this recipe soon.
Hadi khan KaKar
[email protected]This recipe looks amazing!
Md Roton
[email protected]I can't wait to try this recipe!
Rosemary Amir
[email protected]This recipe is a must-try for any seafood lover!
Abdullah Bangash555
[email protected]I would recommend this recipe to anyone who loves seafood.
Holy Simanwe
[email protected]Overall, this was a good recipe. I would definitely make it again.
Shakeel Ahmed2
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler bouillabaisse recipe next time.
oseh Thomas
[email protected]The broth was a bit bland. I think I'll add some more saffron and fennel next time.
farhanali Farhan
[email protected]This dish was a bit too fishy for my taste. I think I'll try a different bouillabaisse recipe next time.
Madni Khand
[email protected]I wasn't sure about the chorizo in this recipe, but it actually worked really well. It added a nice smoky flavor to the dish.
Senior Gee
[email protected]This recipe is a bit pricey, but it's definitely worth it for a special occasion.
winrose wangeci
[email protected]I love the combination of flavors in this dish. The saffron and fennel give it a unique and delicious taste.
Sebastian Bundy
[email protected]This was my first time making bouillabaisse, and it was surprisingly easy! The recipe was well-written and easy to follow, and the dish turned out delicious.
Omar Moodie
[email protected]I've made this recipe several times and it always turns out great. It's a bit time-consuming, but it's definitely worth the effort.
Mughal King
[email protected]This bouillabaisse was a hit with my family! The broth was flavorful and the seafood was cooked perfectly. I especially loved the addition of chorizo, which gave the dish a nice smoky flavor.