Bouillabaisse recipe

Ingredients

• 12 cups water
• 1 pound shrimp
• 2 bay leaves
• 24 whole black peppercorns
• 2 oranges zest
• 6 tbsp olive oil
• 1 tsp salt
• 4 small fennel bulbs, finely chopped
• 2 small onions, finely chopped
• 2 leeks, white part, finely sliced
• 8 cloves garlic, minced
• 8 tomatoes, skinned and chopped
• 2 cups dry white wine
• 2 tsp thyme
• 2 tsp oregano
• 1/8 tsp saffron
• 1 tsp cayenne
• 1 pound salmon, skinned and cut into 1 inch wide strips
• 1 pound cod, skinned and cut into 1-inch wide strips
• 1 pound mussels, scrubbed and de-bearded

1. Peel and clean the shrimp, reserving the shells. In a large pot, bring the water to a boil and add in the shells, bay leaf, whole peppercorns and zest. Simmer on low for 15 minutes.
2. Meanwhile, in a large soup pan, heat olive oil over medium heat and add in the onion, leek and fennel. Add in a pinch of salt and sauté on low until tender but not browned, about 20 minutes or so.
3. Add in the garlic and sauté for 2 or 3 minutes more. Add in the chopped tomatoes and wine. Increase heat and bring mixture to a boil. Turn down heat and cook until wine is reduced by almost half.
4. Remove shrimp shell and onion mixture from heat and using a sieve, strain mixture into the onion and tomato mixture. Add in the remaining spices and simmer on low for about 8-10 minutes.
5. Add in the salmon and cod first. Stir for two minutes and then add in the mussels. Wait two more minutes and then finally add in the shrimps. Simmer on low until shrimp is just cooked, about 2 minutes.
6. Remove from heat and serve.