Julia Child's Classic French Bouillabaisse

Julia Child's Classic French Bouillabaisse

from familystylefood.com

A simple recipe for Julia Child's bouillabaisse, the classic French seafood soup. The delicious soup with a simple rouille is full of shellfish, seafood and fragrant tomatoes and can be made in less than an hour.

Ingredients

  • ½ cup extra-virgin olive oil
  • 1 cup chopped onion
  • 1 cup chopped leek
  • 4 cloves smashed garlic
  • 2 or 3 large (ripe tomatoes, chopped or 2 cups canned)
  • 2 ½ quarts water
  • Fresh herb sprigs: thyme (parsley, fennel fronds and basil (in any combination))
  • 1 2-inch wide strip of fresh orange peel (optional)
  • ½ teaspoon crumbled saffron
  • 1 tablespoon sea salt
  • 3 - 4 pounds fish heads (bones, trimmings, shrimp shells)
  • 1 pound peeled shrimp (save the shells for the stock)
  • 1 pound cod, halibut or other flaky white fish (cut into large chunks)
  • 1 pound mussels or clams (scrubbed and mussels debearded)
  • Crusty bread (sliced, for serving)
  • 1 roasted and peeled red bell pepper
  • 1 roasted fresh red chili pepper or ground cayenne pepper to taste
  • 1 tablespoon fresh lemon juice
  • 1 peeled garlic clove
  • ¼ cup fresh bread crumbs or ground almonds
  • ¼ cup fresh parsley leaves
  • Fine sea salt (about 1/2 teaspoon or to taste)
  • ⅓ cup extra-virgin olive oil

Directions

  1. 1

    Heat the oil in a tall pot (I use an 8 quart stockpot) over medium heat; add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, orange peel, saffron, salt and fish bones and shrimp shells. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.

  2. 2

    Puree everything except for the olive oil in a food processor until smooth. Slowly add the olive oil while processing to form a paste.