If you have not heard of Bouillabaisse, this is a succulent French soup, traditionally made with white fish & shellfish, the herbs are what really give this classic its flavor. There are many variations on how to prepare it, some more traditional and some more with twists, but the constant is always tomatoes and seafood. Here is our version:
- 2 tbsp olive oil
- 2 smashed garlic cloves
- 1 onion, peeled and sliced
- 1 fennel bulb, thinly sliced
- 1 large pinch saffron (optional)
- 2 tbsps orange juice (optional)
- 1 bunch of chopped parsley
- 1 strip orange zest
- 14-ounce whole peeled tomatoes, in juice
- NETUNO Snapper chopped in large chunks
- NETUNO Lobster (optional)
- NETUNO Clams
- Clam juice from its cooking or fish broth
- Shrimp or prawns of your preference
- Heat the olive oil in a large pot. Add the garlic, onion, and fennel and sauté until just brown.
- Soak the saffron in the Orange juice for 10 minutes (if using), and add it along the orange zest, tomatoes, and fish broth or clam juice.
- Bring to boil and cook until the vegetables are tender and the liquid is reduced by half.
- Reduce heat to médium, add the fish and cook for about 2 minutes.
- Add the clams and shrimp or prawns if using.
- Cook until all shells have opened, the shrimp is pink and curled, and the fish soft and flaky.
- Serve hot, top with some parsley and toasted baguette.