French Fish Bouillabaisse (Stew)

1. Cut the Fennel Bulb (1) and set aside. We are not going to use the green stems

2. Slice the Fennel Bulb using a knife or a mandoline

3. Slice, 0.19" (or 13/64" or 0.5 cm) thick cuts

4. Peel and chop the Onion (1)

5. You don't need to peel the Garlic Bulb (1). Simply cut in half ! That will save you time (we will strain in the end)

6. For this recipe we are also going to use Fennel Seeds (2 teaspoons or 10 g)

7. Place in a large pot : the Fennel Bulb (1), the Onion (1), the Garlic Bulb (1) and the Fennel Seeds (2 teaspoons or 10 g)

8.  Cook over medium heat, and stir occasionally

9.  Cook 15/20 minutes

10. French cooks use a liquor known as «Pastis». Typical brands are Ricard, or Pernod

11.  In the states, this alcohol can be found in many stores, like BevMo

12. Pour in the Ricard or Pernod Wine (⅔ Cup or 150 g)

13. Pour in the White Wine (½ Cup or 125 g)

14. Reduce, over medium hear

15.  10 minutes

16. Add the Clam Juice (3 ½ Cups or 800 g), (or the Fish sauce like Nuoc Mam)

17. Add the pinch of Saffron (A small quantity)

18. You may use fresh tomatoes or canned tomatoes

19. Add the Tomatoes (3 Cups or 600 g)

20. Peel an Orange

21. Take the orange peel and cut it in quarters, then add in

22. Add the Potatoes ( 5 oz or 150 g), peeled and cut in quarters

23. Add the Thyme (A small quantity)

The Sauce

24. We will add White Fish (4 ½ Cups or 500 g) for the sauce as well.

25. Add the White Fish (4 ½ Cups or 500 g)

26.  Reduce heat and simmer, and cook on medium/high heat, covered for 10 minutes

27. Remove the Orange peels with tongs

28. Let cool down aside for 10/15 minutes and transfer to a blender

29. Blend the sauce for a few minutes. If the sauce is too thick, you may adjust and add water

30. We now need to strain the sauce

31. Using a colander, pour in the sauce and press and turn, using a spatula or a ladder

32. You may discard the leftover fibers

33. We are going to keep the sauce

34. Add the Paprika (A small quantity)

The fish and shellfish

35. You may choose any fish you want, really

36. For the White Fish (18 ¼ Cups or 2 kg) : Fresh fish is better, but someone needs to debone it !

37. I steam the white fish to keep it from breaking apart

38. The rest of the fish can be cooked inside the pot with the sauce

39. Add and cook the shrimps and shellfish

40.  Cook a few minutes

41. Pour the sauce in serving bowls with a laddle

42. Add the cooked fish