Creating a classic, highly aromatic, seafood-studded Bouillabaisse with flavor as deep as the ocean.
Making a homemade fish stock from scratch and cooking varieties of fish that are hard to find.
Building the stew on a simplified, yet potent, seafood duo of clams and red snapper; and substituting for the time-intensive fish stock with a combination of clam juice, canned tomatoes, onion, plenty of garlic, orange zest, and fennel.
HOW THIS QUICKIE WORKS
- Sautéed fennel adds the element of anise flavor in lieu of the more traditional (and expensive) Pernod
- Fresh clams and red snapper filets are easy to find at your local seafood counter and provide deep flavor in a fraction of the time
- After everything cooks through in one pot, a generous dose of chopped fresh parsley completes the soup’s aromatic impact