( From "Almost From Scratch" by Andrew Schloss)
Twelve-minute Bouillabaisse
The down-to-earth roots of bouillabaisse have been subverted by a
gourmet mystique. There is no official recipe for this colloquial
fish stew, but for the best results, use a combination of seafood
and lean and fatty fish.
1 Tbsp olive oil
1 cup diced onions, frozen or fresh
2 tsp chopped garlic, jarred or fresh
1 tsp herbes de Provence
1 Tbsp dried orange peel
1 cup white wine
1 cup boiling water
1 large (9 grams) seafood bouillon cube
2/3 cup orange juice
1 can diced tomatoes with juice (14.5 oz.)
to taste salt & black pepper
1 lb ready-to-cook seafood, thawed if frozen
(shrimp, scallops, squid, fish fillets)
Heat the oil over med-high heat in a large saucepan.
Add the onions and saute until tender, about 2 minutes.
Add the herbes de Provence, orange peel, and garlic, and
stir to combine. Add the wine and bring to a boil.
Add the boiling water and bouillon cube, and stir until
the cube dissolves.
Add the orange juice, tomatoes, salt, and pepper, and
simmer for 1 minute.
Add the seafood and simmer until cooked through,
about 3 minutes.
-------------------------------
Addendum:
A friend writes:
I usually use salmon, scallops or squid, and chopped anchovies.
Also, I can never find seafood bouillon, so I end up using seafood stock