Chock full of fish and hearty vegetables, this bouillabaisse recipe is the perfect way to warm up a cold winter night.
Fish stews exist wherever there’s water. Some are as thin as soup and others are so chock-full of shellfish and fish that there is hardly enough room in the pot for broth. Bouillabaisse is a regional stew and like all regional dishes, there are countless authentic recipes. You can drown in discussions over which ingredient list is the most correct, but you’ll make a better bouillabaisse if you go straight to the heart of the matter. Prepare a delicious broth infused with the flavors of the region -- fresh garlic, good olive oil, basil, fennel, saffron, citrus, and tomat -- let is simmer until the flavors marry, add the freshest and brightest fish that’s available, and then, whatever you do, don’t overcook it. The broth can percolate for the better part of a day (or make it a day ahead); it will only get better. But once the seafood is added, timing is crucial. In a slow cooker set to high, this means no more than 15 to 20 minutes; check frequently near the end to make sure the chunks of fish are just about to flake, and the shrimp or scallops are barely resilient.
Precook:8 minutes
Slow cook:4 to 6 hours on low in a 3 ½-quart slow cooker or larger
At the end:20 minutes
Ingredients1/2 teaspoon saffron threads
1 cup dry white wine
Juice and finally grated zest of 1 orange
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 fennel ribs, diced
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 cups fish stock, or 2 fish bouillon cubes (9g each) dissolved in 4 cups boiling water
1 can (about 15 ounces) diced tomatoes, drained
1 bay leaf
12 ounces boneless, skinless salmon fillet, cut into 1-inch pieces
12 ounces boneless, skinless lean fish fillet, such as cod, tilapia, or snapper, cut into 1-inch pieces
12 ounces medium shrimp, peeled and deveined
Juice of 1/2 lemon
1/4 cup fresh Italian (flat-leaf) parsley
