- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 1 hour
- 6 cups water
- ½ pound shrimp
- 1 bay leaf
- 12 whole black peppercorns
- Peel from 1 orange
- 3 tablespoons olive oil
- 1 small onion, diced
- 1 leek, white part only, thinly sliced
- 2 small fennel bulbs, thinly sliced, fronds reserved
- ½ teaspoon salt
- 4 cloves garlic, minced
- 4 tomatoes, skins and seeds removed and diced
- 1 cup dry white wine
- 1 teaspoon fresh thyme
- ½ teaspoon cayenne
- ½ pound salmon, skin removed, cut into 1-inch wide strips
- ½ pound cod, cut into 1-inch wide strips
- ½ pound bay mussels
- For the Stock: Peel the shrimp, reserving the shrimp shells. Bring the water to a simmer and add the shrimp shells, bay leaf, peppercorns, and orange peel to the pot and simmer gently for 15 minutes over low heat.
- For the Bouillabaisse: Meanwhile, heat the olive oil over medium heat in a large pot. Add the onion, leek, and fennel bulb and a pinch of salt, and slowly sweat them until tender but not browned (about 20 minutes).
- Add the garlic and sauté for a few more minutes until garlic is tender and fragrant.
- Add the tomato and the wine. Turn up the heat until the wine begins to boil. Cook until the wine is reduced by about half.
- Strain the shrimp and orange stock into the onion mixture. Add the thyme and cayenne and simmer for 10 minutes over medium heat.
- Add the salmon and cod first. About two minutes later, add the mussels. About two minutes later, add the shrimp. Simmer until the shrimp is just cooked through, about two more minutes.
- Remove from the heat and serve immediately, garnishing each place with some reserved fennel fronds.