Bouillabaisse

Ingredients

• •4 large scallops
• •8 oz atlantic cod
• •4 oz halibut steak
• •12 littleneck clams
• •8 large shrimp
• •4 cups clam juice
• •1 tbsp clam juice
• •4 oz yukon gold potatoes
• •1 tomatoes
• •1 pinch saffron threads
• •½ cup white wine
• •3 garlic cloves
• •1 small fennel bulb
• •1 onion
• •2 tbsp olive oil
• •¼ cup cream
• •¼ cup mayonnaise
• •2 tbsp garlic
• •½ juice of lemon
• •1 tsp paprika
• •1 pinch saffron
• •1 pinch cayenne pepper
• •pepper
• •1 garlic bread

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Method

From foodista.com — read the original

1. 1In a small bowl, mix all ingredients together and let stand in refrigerator while cooking bouillabaisse.
2. 2Remove from refrigerator and let warm to room temperature during last half hour of cooking.
3. 3In a 5 quart Dutch oven, heat the olive oil over medium high heat until it just starts to smoke a little.
4. 4Add the onion, fennel and garlic and saut until the vegetables just start to brown.
5. 5Add the white wine and deglaze the pot while it reduces.
6. 6Add the fish stock, tomatoes, potatoes, orange zest, and saffron to the pot and bring to a boil.
7. 7Turn the heat down to a low simmer and cook for 1 hour. We use a simmer plate to prevent burning.
8. 8Lower the heat to medium low, add the clams, scallops and shrimp and cook for 4-5 minutes.
9. 9Add the fish and cook until the clams are all open (about 5-6 minutes usually) and the fish is flaky and soft. If any clams fail to open, discard them.