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Recipe of the month: “BOUILLABAISSE”

“BOUILLABAISSE”
(a classic fish stew from France)
Prep Time: 20 Minutes   Cook time: 40 min   Serves: 6

bouillabaisse

Ingredients:
3 tablespoons extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
peel of 1 orange, orange part only (use vegetable peeler)
3 tomatoes, chopped & seeded
1/3 cup chopped fennel fronds (save the bulb for a salad)
fresh herbs of your choice thyme, parsley, oregano…
1/2 teaspoon saffron threads, crushed
Fish stock (you can buy pre made stock or make your own with fish trimmings and
shrimp peels)
10 cups water
1 cup dry white wine
1 tablespoon sea salt
3 pounds of assorted fish (grouper, cod, halibut,salmon, shrimp and
shellfish (clams and mussels should be scrubbed clean)

Preparation:
1. In a large stockpot, heat the olive oil on medium heat. When hot, add onion and garlic.
Saute for 5 minutes until softened but not brown.
2. Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish stock, water, wine, salt
Bring to a boil, then turn the heat down and simmer for 30 minutes.
Strain the soup into another large pot.
3. Bring the strained soup to a boil over medium high heat. Taste and adjust with additional salt if needed.
Add the seafood, adding in the items that require the most cooking time first.
If you have large crab claws, add them in first and give them a 2-minute head start.
Clams next, then the mussels and extra-large shrimp, lastly the fish, scallops and any smaller shrimp.
You want to be careful not to overcook the seafood, so 4-5 minutes max then turn off the heat.
4. Ladle bouillabaisse into each bowl with the seafood and garnish with fresh fennel fronds.

Degustation:
This is a delicious and light dish. You can also add any kind of fish freshly caught from the Gulf.
For those who like a little spice in their cooking, you can add a pinch of cayenne pepper.
You can serve the Bouillabaisse with fresh baguette or sour dough bread. Bon Appetit!!

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