Our super fan, Matt Forbes @SoCalTuna, gave us a great bouillabaisse recipe (a traditional Provençal fish stew)! It’s a bit involved, but trust us, it’s worth the effort.
Ingredients
Olive oil, 1 cup divided
Yellow onion, 12 ounces, diced
2 whole fennel bulbs, chopped
1/2 cup white wine
1/4-1/2 teaspoon saffron
1/2-3/4 cup parsley, chopped
Rinds of two oranges (mandarin or clementines preferred), sliced into one inch pieces
1 1/2 pounds of fish fillets (1 lb firm fish such as halibut, striped bass or dorado and 1/2 lb flaky fish such as cod, haddock or rockfish)
3 cloves garlic, crushed
Mussels, 1 pound. Discard any open mussels.
1/2 – 3/4 lb shrimp, peeled and deveined
1 bottle Saucey Sauce Spicy Garlic Nuoc Cham
36-oz can diced tomatoes, not drained
Method
- Heat 1/2 cup of olive oil in a pot over medium heat. When hot, add onions and fennel. Saute about 10 minutes. Stirring frequently.
- After ten minutes, add white wine and whisk to deglaze the pot.
- Add 12 cups of fish stock to the pot. If you’re up for the challenge, you can make your own.
- Add diced tomatoes, parsley, orange peel and saffron.
- Cook over high heat. Bring to a boil and then reduce heat to simmer for 15-20 minutes. Increase the heat back to high.
- Add the remaining olive oil, bottle of Saucey Sauce Spicy Garlic Nuoc Cham, crushed garlic, fish and shrimp. Boil rapidly, uncovered, for 5-10 minutes.
- Remove from heat and add mussels. Place cover back on pot and let sit for 5 minutes.
- Remove the cover and discard any mussels that have not opened.
- Serve with crusty bread for dipping!
