Cornish Bouillabaisse

My Cornish Bouillabaisse is a twist on the French classic dish, created using the local catch of day. Experiment with what’s available at your local market or fishmonger. Instead of mussels and gurnard, consider using clams, cockles, and bream maybe? The choice is yours…

Ingredients

• 2 pounds mixed fish fillets (such as snapper, sea bass, gurnard), cut into chunks
• 1/2 pound mussels, scrubbed & de-bearded
• 1/2 pound shrimp, peeled and de-veined
• 1/4 cup olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 1 red bell pepper, diced
• 1 cup dry white wine
• 1 can (14 ounces) diced tomatoes
• 4 cups fish or seafood stock
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Pinch of saffron threads
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• Crusty bread, for serving

Method

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, fennel, and red bell pepper. Sauté for about 5 minutes until the vegetables are softened.
2. Add the white wine and simmer for a few minutes until it has reduced slightly.
3. Add the diced tomatoes, fish or seafood stock, bay leaf, thyme, oregano, paprika, and saffron. Stir well to combine. Season with salt and pepper to taste.
4. Bring the mixture to a boil and then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes to allow the flavors to meld together.
5. Add the fish fillets to the pot and gently stir to combine. Simmer for about 5 minutes until the fish is almost cooked through.
6. Add the mussels, clams, and shrimp to the pot. Cover and cook for an additional 5 minutes until the shellfish have opened and the shrimp is cooked through.
7. Remove the pot from heat and discard any unopened shellfish. Taste the broth and adjust the seasoning if needed.
8. Ladle the Bouillabaisse into bowls, garnish with chopped parsley, and serve with crusty bread on the side.