Pau Bouillabaisse
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 whole leek quartered lengthwise and sliced
- 6 cups home-canned whole tomatoes
- 1 whole orange juice and zest
- 4 cups home-canned fish stock
- 1 pinch saffron
- to taste Sea salt
- to taste pepper
- 2 pounds assorted white fish cleaned and cut into 1½-in. pieces
- 2 tablespoons chopped parsley
- 1 pound lobster tail shelled and sliced into 8 pieces
- 1 pound shrimp, prawns or crawfish
- 1/2 pound mussels cleaned
- 1/2 pound clams cleaned
Instructions
- Heat the olive oil in a large pot or Dutch oven. Add the leek and sauté for 5 minutes.
- Add the tomatoes and half of the orange juice and zest and bring to a simmer. Using a wooden spoon, break the tomatoes into chunks.
- Slowly add the fish stock, maintaining the heat of the pot, and then add the saffron. Return to a simmer and adjust the salt and pepper to taste. Adjust the orange flavor with the remaining juice and zest.
- If you are having guests, turn off the stove and cover the pot, as the final preparation should be done just before serving. To finish, add the fish and parsley and simmer for 8 minutes.
- Add the lobster and shellfish, then cover and simmer for 6 minutes, or until shellfish have opened. Serve immediately with toasted baguette and rouille on the side to mix with the broth.
