August 26, 2018

Mark Bittman's Bouillabaisse

A no-frills recipe to cap off the summer.

Note: I no longer have a clear position regarding Sea to Table after a recent fraud. However, I stand by my beliefs to source as many ingredients as responsibly as possible, from chocolate to seafood. The Monterrey Bay Aquarium "Seafood Watch" app is a great resource!

Bouillabaisse with Orange Zest, Fennel, and Saffron
(Adapted) Original by: Mark Bittman

1 tablespoon olive oil
2 medium onions, roughly choped
1 clove of garlic, minced
Peel of 2 navel or other oranges
2 teaspoons fennel seeds
Generous pinch of saffron
Pinch of nutmeg
4 cups of fresh tomatoes, including juice (or one 28-oz can of tomatoes, including juice + 1 extra cup of water)
1 cup of fresh shrimp shells* (optional, for flavor)

3 pounds fresh hard-shell (littleneck) clams, cockles or mussels, scrubbed well
1-1.5 pounds fresh shrimp or scallops
1-1.5 pounds dogfish or other delicate white-fleshed fish, cut into 6 large chunks

Black pepper and salt, to taste
Fresh lemon juice, to taste
1 cup of roughly chopped parsley

In a large saucepan, add the olive oil and warm over medium heat. When the oil sizzles, cook the onions and garlic until softened. Add the orange peels, fennel seeds, saffron, and nutmeg. Cook for a minute. Add tomatoes (and water, if necessary) and the shrimp shells. Bring the mixture to a boil and reduce the heat to medium-low for 10-15 minutes, or until the sauce has reduced and thickened slightly. 

Add the clams/cockels/mussels and cook for 5-10 minutes, or until they have opened. Add the shrimp/scallops and dogfish and cook for 5 minutes, or until the dogfish is done (will flake easily when pierced with a knife). Season with black pepper, salt, and lemon juice to taste. Stir in the parsley and serve with No-Knead, Dutch Oven bread

*I saved and froze shells from a recipe that required me to peel/de-vein the shrimp before cooking. 

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