Bouillabaisse
Ingredients
● Extra-Virgin Olive Oil – ½ cup
● Chopped Onion – 1 cup
● Chopped Leek – 1 cup
● 1 Chopped Shallot
● 4 Garlic Cloves – minced
● 2 to 3 Ripe Tomatoes – chopped
● Fresh Herbs: Thyme, Parsley and Fennel Fronds
● Scallops (sliced), Mussels, Clams and Whitefish (chopped)
● Saffron – ½ teaspoon
● Unsalted Butter – a few tablespoons
● Sea Salt – 1 tablespoon
● Lobster Stock
● Crusty Bread – sliced
Directions
Prepare Broth
1. Heat oil in a pot over medium heat. Add onions, tomatoes, leeks and shallots and cook
gently until softened.
2. Stir in garlic and cook until fragrant, then add lobster stock, saffron and salt.
3. Bring to a simmer, then reduce heat so broth is bubbling slowly but not boiling.
4. Heat olive oil in a pan with onions, tomatoes and leek. Ladle in enough broth to cover
vegetables and add clams. Cook until shells open, make take a few minutes.
5. Then add whitefish, scallops and mussels.
6. Finish with butter, sprinkle chopped herbs and season with salt and pepper to taste.
Plate
1. Toast bread and brush with olive oil.
2. Plate soup in a large bowl and serve with bread and saffron rouille on the side.