I like bouillabaisse, but it’s time consuming. And I don’t do time consuming. I do fish stew.
Get out the big stock pot: 8 qts or more. Get your saute on:
1 Cup WASHED and slivered leeks
1 spanish onion, diced
2 TB olive oil
4 bay leaves
1 TB dry basil
1/2 Cup diced carrot
When the onion carmelizes ADD:
28 oz quality canned diced tomatoes
1/2 an orange rind (keep it in tact so you can remove it later)
4 Cups fish, chicken, or veggie stock
12 oz haddock
Stir and break up haddock. Simmer 30 minutes. Stir occasionally.
Before serving ADD:
1 lb cleaned scallops (frozen are fine)
1 lb peeled and deveined shrimp (frozen are fine)
Bring back to a boil for 5 minutes. Fish out orange peel and bay leaves. Serve with bread, grated parm, lemon wedges, or croutons.