I will be presenting the following dish tomorrow for CBC's Weekend Morning Show with Host Nadia Kidwai. Bouillabaisse is a classic Provençal dish, that is versatile in many of the ingredients as it is based on local and seasonal ingredients.
The fish and seafood are available at Gimli Fish. They have a wonderful new delivery system as well! Visit www.gimlifish.com to make an order and you will have amazing fish and seafood within two hours!
For the soup base, I used onions, garlic, fresh fennel, tomatoes, and herbs, all available now at the St. Norbert's Farmer's Market. The tomatoes and fennel are from Fertile Farm, the herbs from Almost Urban, and you can find many other things to add to the soup, as per your tastes.
For the soup broth:
Bones and shells from the fish and shell fish, completely rinsed
9 cups water
1 teaspoon fennel seeds
Salt and pepper to taste
10 whole sprigs parsley
For the soup base:
2 large onions, chopped finely
10 garlic cloves, chopped roughly or crushed
2/3 cup olive oil
1 teaspoon fennel seed
1/2 cup parsley, chopped very finely
Salt and pepper to taste
1 28 oz can crushed tomatoes
Small handful fresh thyme leaves
3 to 5 long strips of orange rind (no white pith)
3 bay leaves
6 to 12 saffron stems
1 jalapeno pepper, chopped finely (remove seeds and white "ribbing")
1 pound frozen cod, thawed and chopped
1 cup dry white wine
A few splashes of Pernod
For the "body" of the soup:
3 to 4 pounds of various fish or shellfish.
Traditional bouillabaisse has no shellfish, but there is no harm in adding mussels, shrimp, crab or lobster if you feel like it.
are many kinds of fish you can add to make this your own fish soup
recipe. Haddock, red snapper, monk fish, sea bass, striped bass are all
good choices. Just avoid the oily, fatty fish such as salmon or tuna, as
these will overpower rather than blend in with the other ingredients.
In a large soup pot, combine all the ingredients for the broth. Bring
to a very light boil, and allow to simmer for 30 minutes or so.
2. Run the broth through a strainer, and keep it aside.
Heat the oil in the soup pot on medium low to medium heat. Add onions,
garlic, parsley, fennel seed (1 teaspoon, not both), and salt. Saute
until the onions are soft.
4. Add tomatoes, thyme, orange peel, bay leaves, pepper, saffron and jalapeno. Simmer for up to 30 minutes.
5. Return the fish broth to the soup pot. Add the pound of chopped fish and cook until fish is completely cooked.
6. Remove the orange peel (if it is in large strips) and bay leaves and put them aside. We do not want to puree them.
Either use a hand-held blender to puree the soup, or puree in a
stand-up blender in batches. Add the bay leaves and orange peels back to
the soup, and pour in the white wine and cook for 30 minutes to an
hour. Add Pernod.
8. Add the various fish to the soup. Add the longest-cooking fish first so all the fish ends up cooked at the same time.