Bouillabaisse
Bouillabaisse, the Mediterranean fish stew that is more difficult to spell than to prepare, is traditionally neither an idée fixe nor the centerpiece of a grand bouffe, but a spur-of-the-moment combination of the day’s catch. The key to bouillabaisse is a variety of good fish of different types, so use this recipe as a set of guidelines rather than strict dogma and don’t worry about duplicating the exact types or quantities of fish.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the olive oil in a casserole or large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the zest, fennel, saffron if you’re using it, and chile and cook for about a minute. Add the tomatoes and turn the heat to medium-high. When the mixture boils, reduce the heat to medium and cook, stirring occasionally, until the mixture becomes saucelike, 10 to 15 minutes. (You can prepare the dish several hours in advance up to this point; cover and set aside until you’re ready to eat.)
Step 2
Add the monkfish and raise the heat to medium-high. When the mixture begins to boil, reduce the heat to medium-low and cook, stirring occasionally, until it is just about tender, 10 minutes or so.
Step 3
Add the clams, raise the heat to high, and stir. When the mixture boils, reduce the heat to low, cover, and cook until the clams begin to open, 5 to 10 minutes. Add the shrimp and white fish, stir, and cover; cook, stirring gently once or twice, until the white fish is just about done (a thin-bladed knife will pierce it with little resistance), about 5 minutes. (If the mixture is very thick—there should be some broth—add a cup or so of hot water.) Stir in the garlic and cook for 1 minute more. Stir in the parsley and serve, with crusty bread.
