This vegan artichoke bouillabaisse was created by Amanda Berne of The San Francisco Chronicle. She recommends serving some Socca alongside this dish.
Special Diet Notes: Artichoke Bouillabaisse
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, and vegetarian.
- 2 tablespoons olive oil
- 1 leek, rinsed and chopped
- 3 cloves garlic, peeled and lightly smashed
- Kosher salt and freshly ground pepper to taste
- 1 bulb fennel, half chopped, half cored and sliced and set aside for later
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 teaspoon fennel seed
- 1-1/2 teaspoons fresh thyme leaves
- 1-1/2 teaspoons rosemary, chopped
- 2 tablespoons tomato paste
- 1 strip orange peel (about 3 inches long, ¼-inch wide)
- 1 cup white wine mixed with 1 large pinch saffron
- 5 cups vegetable broth (choose a gluten-free, soy-free one if desired)
- 2 artichokes, hearts only, cut into quarters
- 4 small new potatoes, peeled and cut into thick rounds
- 1 cup cooked white beans
- 3 baby carrots (real baby carrots, not out of a bag), peeled and cut in half
- Heat oil in a soup pot over medium heat. When shimmering, add leek and garlic. Cook for 3 minutes until soft, stirring often.
- Season with salt and pepper. Add chopped fennel, celery, carrots, fennel seed, thyme and rosemary. Cook over medium for 5 minutes, stirring until vegetables are softened, but not caramelizing. Add tomato paste. Cook for 1 minute.
- Add orange peel, wine and saffron and 3-1/2 cups broth. Simmer gently for 25 minutes, until vegetables are soft enough to pierce and flavors melded.
- Let cool for about 5 minutes then puree, taking care not to make it too smooth. It should have some texture.
- Return soup to pot. Add remaining broth and the artichoke hearts, potatoes, sliced fennel, beans and carrots. If you are trying to emulate a traditional bouillabaisse, keep each of these ingredients in their own section so that when you serve it later you can make sure to get a little of each.
- Simmer gently until vegetables are tender, about 10 to 15 minutes. Make sure to get a spoon to bottom of pan occasionally as the fullness of this soup can make it stick a little.
- When serving, ladle about a cup of broth into each shallow bowl, then an equal amount of each vegetable.