This easy to make bouillabaisse pairs beautifully with our Chateauneuf du Pape inspired Belle Blanc blend of Roussanne, Grenache Blanc and Bourboulenc. Add your favorite seafood!
½ cup (118 ml) extra-virgin olive oil
1 cup (150 g) chopped onion
1 cup (89 g) chopped leek
4 cloves smashed garlic
2 or 3 large, ripe tomatoes, chopped or 2 cups canned
2 ½ quarts (2.5 l) water or seafood broth
4 jars of clam juice
Fresh herb sprigs: thyme, parsley, fennel fronds
1 2-inch-wide strip of fresh orange peel (optional)
½ teaspoon crumbled saffron
1 tablespoon sea salt
Seafood of your choice-shrimp, fish, clams etc.
How To Make
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, seafood stock and clam juice, herbs, orange peel, saffron, and salt. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.
Cook 30 minutes, then strain the broth into a large bowl or another pot and discard the solids.
Pour the broth back into the stockpot and bring to a boil. Add the shrimp and cook until they turn pink, a minute or two. Add the rest of the fish and shellfish, cover and simmer until the mussels or clams open (this will just take a few minutes).
Taste the soup and add more salt and freshly ground pepper if needed.