Bouillabaisse

The best Bouillabaisse starts with a homemade fish stock.

Fish stock is quick and easy to make, and super rewarding. You can use any combination fish bones or shells to make this delicious base.

The one I made today was done by sautéing onions, carrots, celery, peppercorns, and garlic. I then added water, a fresh bay leaf, fresh thyme, a whole snapper head and bones, shrimp shells and a hefty handful of salt. Bring to a gentle simmer for 45 min and strain. I also added 1 bottle of clam juice to this mix at the end for a little boost of flavor.

To make the Bouillabaisse, sauté finely chopped onion, bell pepper, Yukon gold potatoes, garlic, fennel seeds, saffron and dried orange zest. Add diced tomatoes (the ones I used were canned and fire roasted) as well as the fresh fish stock. Gently simmer until the potatoes are just cooked. Add peeled shrimp, clams, fish (any combination works). Season with salt and extra orange zest as needed. Serve with chopped fennel fronds and a side of grilled baguette rubbed with garlic.