Florida Orange Bouillabaisse

1 tablespoon oil
4 cups onions or shallots, thinly sliced
10 cloves garlic, crushed
6 large tomatoes, chopped
1 pound celery, thinly sliced
1 bulb fennel, thinly sliced
1 teaspoon salt
16 ounces Florida orange juice
16 ounces clam juice or fish broth
2 ounces white wine
2 tablespoons lemon juice
6 sprigs fresh thyme or 1 bay leaf
Zest of 1/2 Florida orange
1 teaspoon saffron threads
3 pounds of assorted fish fillets, cut into 1-inch pieces *
1 to 2 pounds of clams or mussels
1 pound cooked shrimp, crab, lobster meat, or rock lobster tails

Heat a deep, heavy-bottom stockpot over medium heat. Add oil and onions; cook until deep golden. Add garlic and cook one minute. Add tomatoes, celery, fennel and salt; cook, stirring occasionally for about 10 minutes.

Add orange juice, clam juice, wine, lemon juice, thyme, orange zest, saffron; bring to a boil. Reduce heat to simmer and cook about 15 minutes.

Taste and adjust seasoning. When broth is flavorful, add fish fillets and clams; simmer until fish is thoroughly cooked. Add shrimp; heat through.

Serving suggestion: Serve with crusty French bread and garlic
mayonnaise.

Makes 6 to 8 servings

* Tilapia, halibut and cod work well in this recipe.

Recipe and photograph provided courtesy of Florida Department of Citrus.