Bistro Toulouse Bouillabaisse | Recipies from Charleston, SC Restaurants | Charleston Restaurants |

Ingredients

• ½ lb Shrimp, peeled and deveined
• 2 lb whole fresh fish (Snapper or Grouper) scaled and fileted (reserve bones for stock) or 1 lb fileted fish
• ½ lb Calamari, cleaned and cut into tubes
• 16-20 Mussels, rinsed clean
• 2 ea Fennel Bulb, thin sliced
• 6 cloves Garlic, chopped
• 4 ea Roma Tomatoes, diced
• ½ ea Spanish onion, thin sliced
• 1 small potato, peeled and diced
• 1 cup white wine
• 3 ea egg yolk
• 6 ea Saffron Threads
• 1 cup + 2 Tbsp vegetable oil
• 1 lemon
• 8 slices Baguette