Julia Child's Bouillabaisse a La Marseillaise

Julia Child's bouillabaisse, a kind of Provencal fish chowder, uses local fish, creating a fresh dish that's bursting with flavor.

1 cup sliced yellow onions

¾ to 1 cup sliced leeks, white part only; or ½ cup more onions

½ cup of olive oil

A heavy 8-quart kettle or casserole

2 to 3 cups chopped fresh tomatoes, or 1¼ cups drained canned tomatoes, or ¼ cup tomato paste

4 cloves mashed garlic

2 ½ quarts water

6 parsley sprigs

1 bay leaf

½ tsp thyme or basil

⅛ tsp fennel

2 big pinches of saffron

A 2-inch piece or ½ tsp dried orange peel

⅛ tsp pepper

1 Tb salt (none if using clam juice)

3 to 4 lbs fish heads, bones, and trimmings including shellfish remains; or, 1 quart clam juice and 1½ quarts of water, and no salt

6 to 8 lbs assorted lean fish, and shellfish if you wish

Directions at wgbh.org

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