Bouillabaisse- French Seafood Stew
an aromatic French seafood stew
Ingredients
- 1 1/2 lb shrimp shelled
- shrimp shells from 1 1/2 lb of shrimp
- 1 quart low sodium chicken stock
- 1 tbsp oil
- 3 carrots diced
- 4 stalks celery diced
- 1 onion diced
- 3 cloves garlic minced
- 1 cup chopped tomatoes
- 1 bulb fennel
- 1 tsp salt
- 1 pinch saffron
- 1/4 cup sherry wine
- 1 cup tomatoes chopped
- 2 filets white fish cut into 2 inch chunks
- 1/2 lb clams
Instructions
- Remove shrimp shells from shrimp. Set shrimp aside. Place shells into 2 quarts of water and heat on stove on high. When water comes to a boil, set to medium to simmer. Allow to cook another 20 minutes. Then strain shrimp shells from shrimp broth. Set aside.
- Place a large pot on high heat. Add in oil, carrots, celery, onion, garlic, and fennel. Saute for 3-5 minutes. Then add in shrimp broth, chicken broth, saffron, tomatoes, salt, and sherry wine. Allow to simmer for at least 2 hours.
- Taste broth for seasoning. Add salt and pepper to taste.
- Then add in fish, shrimp, and clams. Allow to cook for 3-5 minutes until fish is no longer translucent, shrimp has turned pink, and clams have opened. Serve immediately.