On Line Cookbook
Bouillabaisse with Saffron and Leeks
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
Fast and easy—a few threads of saffron give it a deep golden color and exotic flavor.

Source:
Dover Canyon Winery

Serves/Makes:4 or more

Ingredients
  • 1/4 cup (60 ml) olive oil
  • 2 cups (475 ml) mirapoix: 3 medium carrots, diced, 1 white onion, diced, 2 stalks celery, diced
  • 1 leek
  • 3 cloves garlic, chopped
  • 2 inches fresh ginger root, peeled and grated
  • Sea salt and coarsely ground black pepper, to taste
  • 4 cups (950 ml) chicken broth
  • 1 cup (225 ml) clam broth
  • 1 cup (225 ml) white wine
  • Saffron, a tiny pinch (available from Penzey s Spices)
  • 2 tbsp (30 ml) fresh chopped herbs, optional tarragon, chives, or thyme
  • 2 lbs (.9 kg). to 3 lbs (1.4 kg). mixed shellfish clams, mussels, prawns, crab legs and claws
  • 1 lb (.5 kg). to 2 lbs (.9 kg). mixed seafood scallops, salmon, squid, cod, halibut, etc., cut into 2-3 pieces
Preparation
  • In a ten-quart pot, warm the olive oil and add the mirapoix (diced carrots, onion and celery).
  • Saute over medium-low heat until the vegetables are soft and aromatic, about 5 minutes.
  • Meanwhile, pull the leeks outer leaves apart slightly, and cut a 1/4 inch groove down its length.
  • Rinse the leek thoroughly, as sand tends to collect inside them.
  • Drain and slice leeks, discarding the green ends.
  • Add the leek, garlic, and ginger to the olive oil and stir until delicately translucent.
  • Taste the sauteed mixture and add salt and pepper to taste.
  • Add the chicken and clam broth, wine, two or three threads of saffron, and the herbs.
  • Warm over medium heat until broth is hot but not simmering.
  • Peel shrimp and carefully clean clams or mussels, discarding any that are not closed tightly.
  • Scrub away sand and beards.
  • Add clams or mussels first and bring the bouillabaisse to a boil, watching carefully, for about 5 minutes, until they pop open.
  • Discard any bivalves that do not open.
  • Turn the heat down to low, add the mixed seafood and cook for another 5 minutes.
  • Turn off the heat.
Comments
From "Fresh from Dover Canyon" Serve with large chunks of fresh baked bread and sage butter.

Wine suggestion: The light flavors of broth and seafood go well with viognier and chardonnay, but saffron gives this dish a dark yellow color and exotic aroma that also go well with pinot noir and sangiovese.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.