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2024-09-20 05:45:50
Bouillabaisse
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Mark Bittman's Bouillabaisse
Ingredients
- Good olive oil, as needed
- 4 to 8 thick slices good bread
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 celery stalks, trimmed and chopped
- 1 carrot, trimmed and chopped
- 1 medium new potato, peeled and chopped
- 1 small bulb fennel, trimmed and chopped
- ¼ teaspoon saffron, optional
- 3 cups lobster or fish stock
- 2 cups chopped tomatoes, with their juice (canned are O.K.)
- Salt and pepper
- 1 to 1 ½ pounds chopped boneless fish and shellfish, preferably a variety
- 8 littleneck clams
- 8 mussels
- 2 sea scallops
- 2 tablespoons Pernod or other pastis, optional
- Chopped fennel fronds, for garnish
- Chopped basil or parsley, for garnish
- Rouille, optional
Steps
Directions at cooking.nytimes.com
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