Bouillabaisse

Bouillabaisse – as many versions as there are coastal towns in France. Here is mine!

You’ll need:

• 1 liter chicken stock + 1 liter
  water
• 1 bouquet garni (bay leaf, thyme,
  parsley and chevril, if you have it)
• 500 ml
  dry white wine
• 1 large carrot,
  diced
• 1 large onion, diced
• 3 stalks green onion, chopped
• handful black peppercorns
• juice of
  one lemon
• a tablespoon of saffron
• 1 bulb fennel, diced
• approx 1 lb
  (1/2 kg) flounder
• approx 1 lb (1/2 kg)
  sole
• 300 g shrimp
• as much
  parsley as you like as garnish

1. In a large stockpot combine chicken stock, water, wine, bouquet garni, both onions, fennel, carrot, and peppercorns. Bring to a rolling boil, reduce heat and cook at a high simmer for 25-30 minutes.

2. Add fish into the stock and simmer for 10 more minutes. Then add shrimp, saffron, lemon juice and season well with salt and pepper. Bring back up to a boil and cook for two more minutes.

3. Take pot off of heat and remove fish and shrimp. Place seafood in separate bowl (covered).

4. Serve immediately. When serving, place fish and shrimp on bottom of bowl, cover with stock and garnish with chopped parsley.

Two notes:

1. It is even better to use rockfish or other small fish instead of flounder and sole if you can get them. Red snapper is
also good.

2. In terms of expense, this is a special occasion meal but as you can see, it doesn’t take too long at all and can be
adjusted to more everyday meals, particularly if you have easy access to various kinds of fresh fish.