Bouillabaisse Style Fish Stew

Name: Bouillabaisse Style Fish Stew
Yield: Serves 8 to 10
Cuisine: French
Ingredients: 8 ounces, shell-on shrimp (small) (41/45), peeled and shells reserved for fish stock; 8 ounces, large sea scallops, side muscles removed and each scallop halved; 1 1/2 pounds, fish fillets, cut into 1- to 1 1/2-inch cubes (see note or related tasting for suggestions); 2 teaspoons, sea salt or table salt; 1/4 teaspoon, red pepper flakes; 3 cloves, garlic, minced or pressed through garlic press; 1/2 teaspoon, saffron threads; 1/3 cup, shredded fresh basil leaves; 4 tablespoons, olive oil; 3 tablespoons, Pernod; 1 bulb, fennel, chopped medium (about 2 cups); 1 , large carrot, chopped medium (about 1 cup); 2 , medium onions, chopped medium (about 2 cups); 4 tablespoons, olive oil; 3 , garlic heads, outer papery skin removed, but heads intact; 1 bottle, dry white wine (750ml) (preferably white Côtes de Provence); 2 (28-ounce) cans, diced tomatoes with juice; 2 , large leeks (white and green parts included), split lengthwise, then chopped, washed thoroughly, and drained (about 4 cups); 3 pounds, fish frames, gills removed and discarded, frames rinsed and cut into 6-inch pieces; , reserved shrimp shells; 1 bunch, fresh parsley leaves, stems only; 5 sprigs, fresh thyme; 2 , bay leaves; 2 teaspoons, whole black peppercorns; 2 teaspoons, sea salt or table salt; , orange zest from two oranges, removed in large strips with vegetable peeler; 1/2 teaspoon, saffron threads; 2 pounds, mussels, shells scrubbed and beards removed

Main Courses
French
Fish & Seafood
Stews

Appears in Cook's Illustrated September/October 2001

Could we make a richly scented seafood stew at home in two hours with supermarket fish and no sous-chef?

SERVES 8 to 10

TIME 3 hours, plus 4 hours marinating

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