I love a good bouillabaisse, but I wanted something heartier. So I made a few tweaks and came up with this recipe.
- 1 lb. of uncooked shrimp
- 1 lb. of fish (any fish will do. I used my two favorites, cod and catfish)
- 6 small to medium russet potatoes, diced
- 6-7 roma tomatoes
- 1 fennel bulb (I use the entire fennel, including stalk and greens, but that’s optional)
- 2 medium yellow onions
- 8 oz bottle of clam juice
- 32 oz of fish stock
- 1 cup acini di pepe (pearl pasta). Orzo, pastina, or any other small-shaped pasta will work.
- 1-2 Tbsp minced garlic
- 1-2 Tbsp olive oil
- Italian seasoning, to taste
- Salt, to taste
- In a 6-quart dutch oven (or other similar sized pot), heat the olive oil.
- Add the onion, fennel, and garlic and cook until softened.
- Next add the tomatoes and potatoes and braise for a couple of minutes.
- Add the fish, pasta, clam juice, and fish stock, mixing all the ingredients together well.
- Season to taste and let it come to a boil, before lowering the heat to a simmer.
- Cook covered for about 20-30 minutes before checking if the potatoes and pasta are done.
- Taste to see if you need any more salt or seasoning. If the potatoes aren’t soft, cook for another 5-10 minutes, or until the potatoes are cooked through.
Makes ten 2-cup servings.