Bouillabaisse

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This was a really nice delicious meal, if you have time to really caramelize the veggies it gives this wonderful flavor. For my seafood mix i used clams, mussels, squid, bay scallops, and ling cod. Whatever looks freshest at the seafood market is what i would recommend.

 

Bouillabaisse

Ingredients:

Olive oil

1 fennel bulb, middle part removed, diced
4 stalk of celery, diced
1 clove of garlic, peeled, minced
1 onion, peeled, diced
2 big carrots, peeled, diced
1 handful of parsley, chopped
1 teaspoon fennel seed
2 bay leaves

14oz can of tomatoes
1 bottle of clam juice
1 big pinch of saffron
Salt and Pepper
2 pounds mixed seafood

2 tablespoons mayonnaise
1 clove of garlic, smashed
1 pinch of saffron
1/4 -teaspoon of cayenne pepper

chopped parsley
a little bit of lemon juice
slices of bread toasted

Directions:

Heat a large pan with olive oil. Add all vegetables, fennel seeds and bay leaves and slowly fry for 40 minutes, covered. Remove the cover and turn the heat up to caramelize the vegetables until coloured. Keep stirring to prevent veggies from sticking to the pan.
Add the tomatoes with the liquid, fish stock, saffron, turmeric, salt and pepper and bring to a boil. Let simmer for about an hour. Mix the mayonnaise with with the rest of the ingredients for the Rouille. When the soup is done, use an immersion blender or a mixer to smooth out the soup to the consistency that you like. Add the fish and let cook for about 10 minutes until the seafood is cooked through. Spread the Rouille on the toasted slices of bread and serve with the soup.

 

recipe by Fresh from Eva’s Kitchen

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