Bouillabaisse

I know a bunch of you are interested in some of the recipes from Culinary School, so I have been re-creating the recipes at home and now I am sharing some of them with you! A few weeks ago in Culinary School we focused on soups and one particular soup really stuck out. Bouillabaisse! I had never tried it, let alone heard of it, but after making it in school I have come to love it!I have made this twice since learning it in school and both times it has been a success! It’s an expensive dish so serve it for a special occasion or a party and I am sure all your guests will love it.

You will need the following:

• 1/4 cup olive oil
• 1 onion, chopped
• 3 leeks, white part only, clean and chopped
• 4 cloves of garlic, minced
• 5 tomatoes, seeded and chopped
• 2 cups fish stock
• 3 springs fresh thyme
• 1 pound shrimp, cleaned and in shell
• 1 pound sea bass (3×1 strips)
• 1 pound John Dory (3×1 strips)
• 1 pound Sole (3×1 strips)
• 1/2 pound crab meat
• 1/2 teaspoon saffron threads
• salt and pepper

In a large wide pot add the olive oil and heat over medium high heat. Add the onions and leeks and saute for 5 minutes. Add the garlic and cook for 2 minutes longer. Add tomatoes and cook for 5 minutes. Add stock, thyme and saffron and bring to a simmer. Add the Sea Bass, John Dory, Sole, Shrimp and lastly Crab. (Add each type of fish about 2 minutes after the previous as they are added in timely manner so the fish that takes the least amount of time is last). Stir in the seasoning and serve immediately!

Enjoy!

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