Recipes
Bourride: Provencal mussel, shrimp and codfish soup

Bourride: Provencal mussel, shrimp and codfish soup

Recipe: Francois de Melogue, chef and author of the cookbook “Cuisine of the Sun: A Ray of Sunshine on Your Plate.”

YIELD: 6-8 servings

For marinated fish:
1 lb. codfish, cut into fourths
½ lb. bay scallops
1 lb. Manila clams, scrubbed
½ lb. shrimp, peeled
¼ cup olive oil
2 cloves garlic, chopped
1 big pinch saffron
1 small handful basil
1 orange, zested and juiced
½ cup pastis (an anise-flavored aperitif)

For broth:
½ fennel bulb, ju

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