Bouillabaisse

Ingredients

• 1/3 cup extra-virgin olive oil
• 8 shallots, coarsely chopped
• 2 leeks, white and tender green parts, coarsely chopped
• 1 medium fennel bulb, cored and coarsely chopped
• 1 head of garlic, cloves peeled and coarsely chopped
• 1 teaspoon tightly packed saffron
• 3 large tomatoes, coarsely chopped
• 2 tablespoons tomato paste
• 2 pounds non-oily white fish bones and heads
• 4 thyme sprigs
• 4 parsley sprigs
• 2 bay leaves
• Salt and freshly ground pepper

Personal Tags 

Save Tag

Recipe Notes 

Save Notes