Poorman's Bouillabaisse Recipe
An easy and frugal take on the classic French seafood stew
Mar 24, 2009
Traditionally, bouillabaisse is made from as many different types of seafood as the chef can possibly acquire at once; some recipes recommend up to fourteen different types of seafood, including crab, lobster, oysters, mussels, and fish of different colours and textures.If you have access to such a bounty of seafood, then by all means use it in your stew .However, in the interest of frugality, and of making great culinary traditions accessible to cooks on meager budgets, this version uses only three types: fish, scallops, and shrimp. Don't let the title fool you - this bouillabaisse is still intensely flavorful, sophisticated and satisfying.
While fresh seafood is considered preferable, I have made bouillabaisse using entirely frozen ingredients, with excellent (and budge-saving) results.In addition to substituting different types of seafood, you may also experiment with various vegetables – small quantities of celery, leeks or shallots would all make an excellent addition.
You will need:
- 1-2 lbs of fresh or frozen fish fillets, cut into 1-inch thick pieces (tilapia or mahi mahi are good possibilities)
- 1/2 lb fresh or frozen shrimp, heads and shells removed and set aside
- 1/2 lb fresh or frozen scallops
- 1 tbsp. olive oil
- 1 tbsp. butter
- 4 or 5 medium tomatoes, cored and cubed, or one 14 oz can of whole tomatoes, chopped
- 3 cloves of garlic, minced
- 2 large onions, sliced into rings
- 1/2 cup dry white wine
- 1 fennel bulb, cored and finely sliced
- 1/4 tsp. saffron threads
- 2 bay leaves
- 1/2 tsp. ground red pepper (more to taste)
- 1 bunch fresh parsley, washed, dried and chopped
- 2 or 3 medium red-skinned potatoes, peeled and cubed
- salt and pepper, to taste
Directions:
- Bring the shrimp heads and shells to boil in 3 cups of water.Strain the broth and set it aside to use as stock.
- Meanwhile, heat the olive oil and butter in a large stock pot over medium-high heat.Add the tomatoes (if using canned tomatoes, reserve the liquid juice to add later), garlic, onions and fennel.Cook uncovered, stirring occasionally, until the onion just begins to soften.
- Add the cubed potatoes, white wine, reserved tomato liquid, 2 cups of shrimp stock, saffron, bay leaves, ground red pepper, and salt and pepper to taste.Bring all the ingredients to a boil, then reduce the heat, cover the pot and simmer gently for 20-30 minutes, or until potatoes are just tender.
- Return the heat to medium-high and add the cubed fish and the chopped parsley.Cook for 2 minutes, then add the shrimp.Cook for one minute before adding the scallops.Cook for only one minute more – the seafood should be cooked through, but not in danger of becoming tough.
Serve steaming hot in wide, shallow soup bowls.A loaf of fresh, crusty bread and a side of rouille (a French mayonnaise of garlic and red peppers) makes an excellent accompaniment.Enjoy!
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