Classic Bouillabaisse

Name: Classic Bouillabaisse
Ingredients: 1 pound petrale sole, trimmed of any bones; 8 oz mussels, preferably from Prince Edward Island, cleaned; 8 oz Manila clams, cleaned; 8 each white Gulf shrimp, u10 size, cleaned; 3 cups bouillabaisse broth (ingredients & recipe follow); 1 cup white wine; 1 cup Russet potato, medium diced; 4 tablespoons butter, unsalted; 2 bunches chives, chopped fine; 4 tablespoons rouille (ingredients & recipe follow); Grapeseed oil as needed; Salt, to taste; ½ cup fennel, chopped; ½ cup onion, chopped; 2 cloves garlic; ¼ cup pernod; 1 small pinch saffron; 1 bay leaf; 2 cups canned tomato; 2 cups lobster stock; 1 tablespoon olive oil; 1 cup baguette, cut into small pieces; ½ teaspoon red pepper flakes; Very small pinch saffron; Juice of 1 lemon; ½ cup lobster stock; ½ cup extra virgin olive oil

www.foleyfoodandwinesociety.com

Classic seafood stew from Provençal with seasoned California Petrali Sole, clams, mussels and shrimp. Ingredients Directions Preheat oven to 350. In a small mix

View full recipe on www.foleyfoodandwinesociety.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.foleyfoodandwinesociety.com.

Share this recipe:

Cooking tools: