Bouillabaisse
Fish Stock
First we make fish stock
2 fish heads ( I use carp)
2 carrots
1 parsnip
1 onion
Peel of one orange
Couple of bay leaf
Salt pepper
Bring to boil, simmer for an hour . Let rest for couple of hours then strain
Stew
In the big pot sauté 2 fennel bulbs, 2 leeks , 2 shallots for few minutes; add chopped garlic, 1-2 sprigs of fresh thyme, salt pepper , continue for 20 min .
Add 1/2 cup white dry wine and 1/2 cup Pernod , bring to boil and let reduce by 80% .
Add fish stock to veggies bring to boil add saffron , blue crabs and clams ; reduce flame and cook for 5 min , then add mussels; after 5 min add fish pieces ( should be firm fish , such as salmon, chilean bass , halibut, cod ) . Let cook for 7min ( do not stir!) Add couple of table spoons of Pernod and fresh tarragon springs , turn of the flame and add shrimp ( in the shells) and scallops immediately( make sure everything covered w broth ) . Cover the pot and let it sit for 10-12 min then serve
Fish Stock
First we make fish stock
2 fish heads ( I use carp)
2 carrots
1 parsnip
1 onion
Peel of one orange
Couple of bay leaf
Salt pepper
Bring to boil, simmer for an hour . Let rest for couple of hours then strain
Stew
In the big pot sauté 2 fennel bulbs, 2 leeks , 2 shallots for few minutes; add chopped garlic, 1-2 sprigs of fresh thyme, salt pepper , continue for 20 min .
Add 1/2 cup white dry wine and 1/2 cup Pernod , bring to boil and let reduce by 80% .
Add fish stock to veggies bring to boil add saffron , blue crabs and clams ; reduce flame and cook for 5 min , then add mussels; after 5 min add fish pieces ( should be firm fish , such as salmon, chilean bass , halibut, cod ) . Let cook for 7min ( do not stir!) Add couple of table spoons of Pernod and fresh tarragon springs , turn of the flame and add shrimp ( in the shells) and scallops immediately( make sure everything covered w broth ) . Cover the pot and let it sit for 10-12 min then serve