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Classic French Bouillabaisse

grilled bouillabaisse

 6 cups Water
 ½ lb Shrimp
 1 Bay leaf
 12 Black peppercorns, whole
 1 Orange peel
 3 tbsp Extra virgin olive oil
 ½ tsp Kosher salt
 2 Small fennel bulbs, thinly sliced with fronds reserved
 1 Small onion, diced
 1 Leek (white part only) thinly sliced
 4 Garlic cloves, minced
 4 Tomatoes, skins and seeds removed and diced
 1 cup Dry white wine
 1 tsp Fresh thyme
 1 tsp Fresh marjoram
 ½ tsp Saffron threads
 ½ tsp Ground cayenne pepper
 ½ lb Sockeye salmon, skin removed, cut into 1" wide strips
 ½ lb Cod, cut into 1" wide strip
 ½ lb Manila clams
 ½ lb Bay mussels

Place the KUDU Potjie or dutch oven over the embers at low heat to start off your grilled bouillabaisse just right.


Peel the shrimp, reserving the shrimp shells. Bring the water in the potjie to a simmer and add the shrimp shells, bay leaf, peppercorns, and orange peel to the potjie and simmer gently for 15 minutes.


Meanwhile, in the KUDU cast-iron skillet heat olive oil over medium heat in a heavy bottomed soup pan. Add the onion, leek, fennel bulb and a pinch of salt and slowly sweat them until tender but not browned (about 20 minutes).


Add the garlic to cast iron skillet, sauté a few more minutes until garlic is tender and fragrant.


Strain the shrimp and orange stock into the onion mixture in the potjie. Add the thyme, marjoram, saffron, and cayenne and simmer for 10 minutes.


Now add the onion, leek, fennel bulb and garlic to the potjie.


Add the tomato and wine to the potjie and turn up the heat until the wine begins to boil. Cook until wine is reduced by about half.


Add the fish first. About two minutes later add the mussels and clams. About two minutes later add the shrimp. Simmer until the shrimp is just cooked through (about two more minutes).


Remove and serve your grilled bouillabaisse with fennel fronds garnishing.

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