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Bouillabaisse
Bouillabaisse is the celebrated seafood stew from Provence, made with an assortment
of fish and shellfish,onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.

The stew is ladled over thick slices of French bread and best topped with a spoonful of
rouille

Ingredients
3/4 cup olive oil
2 medium onions, thinly sliced
2 leeks, sliced
3 ripe tomatoes, peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel
1 sprig fresh thyme
1 bay leaf
1 teaspoon orange zest
3/4 pound mussels, cleaned and de-bearded
1 cup dry white wine
8 cups boiling water
2 teaspoons House salt
Black peppercorns in a pepper mill
5 pounds sea bass
1 pinch saffron threads
3/4 pound fresh shrimp, peeled and de-veined
1 baguette, sliced and grilled to toast (reserve 3 inch piece for the rouille)

Method
Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes,
and garlic.

Cook and stir over a low heat for a few minutes until all vegetables are soft.

Stir in the fennel, thyme, bay leaf, and orange zest. Add mussels and wine, simmer.
Add boiling water; stir to combine. Season to taste with salt and black pepper. Turn
up the heat to high, and boil for about 3 minutes to allow the oil, wine, and water to
combine

Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or
until fish is cooked. Add the shrimp during the last 4 to 6 minutes. The fish should be
opaque and tender, but still firm. Fish should not be falling apart, shrimp should not
become tough.

Arrange the toasted baguette slices in individual soup dishes, or wrap in a napkin and
place in a basket for passing.

Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and 1/2 cup of rouille.
Pour soup into a warmed tureen. Ladle bouillabaisse over croutons in warmed soup
dishes. Pass remaining rouille as a garnish

For the Rouille
Remove the crust from the 3 inch piece of baguette. Hold bread under running water
to soften; squeeze to remove the water. Add bread the bowl of a food processor
fitted with the metal chopping blade. Add 1/2 cup mayonnaise, 1/3 cup drained bottled
roasted red peppers, 1/2 tsp Cayenne, 6 smashed cloves of garlic and 1/2 teaspoon
House salt