December 14 - National Bouillabaisse Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ian's Bouillabaisse
Categories: Seafood, Vegetables, Stews, Wine, Potatoes
Yield: 6 Servings

MMMMM-----------------------BOUILLABAISSE----------------------------
1/4 c Olive oil
2 md Onions; thin sliced
1 Fennel bulb; thin sliced
4 Shallots; thin sliced
2 cl Garlic; minced
1/4 c Pernod Ricard
1/4 c Dry white wine
14 oz (396 g) can whole tomatoes
1 Bay leaf
pn Saffron
1 c Fish stock; store bought or
- homemade
1/2 lb Potatoes; quartered
4 lb Of a variety of fish &
- seafood, like mussels,
- scallops, shrimp, squid or
- cod

MMMMM--------------------------ROUILLE-------------------------------
pn Saffron
2 cl Garlic
1 Roasted red pepper
1 sl White bread
1 Egg yolk
1 ts Salt
1/2 c Olive oil

MMMMM--------------------------TO SERVE-------------------------------
6 sl Toasted baguette
Additional toasted baguette
- slices for dipping

Heat the olive oil over low heat in a large, heavy
bottomed stockpot. Add the onions and fennel, and cook
until translucent and tender. Add the shallots and
garlic and cook until just fragrant, about 2 minutes.

Add the Pernod Ricard and wine. Bring to a simmer, then
add the tomatoes, crushing them with your hands as you
add them to the pot, and the juice from the can.

Add the bay leaf, saffron and potatoes to the pot. Cover
with the fish stock and cook for 10 minutes at a simmer.

Add the prepared seafood to the pot, except for shrimp
and scallops, if using, and add water to cover. Bring to
a boil and cook for an additional 10 minutes. Remove the
pot from the heat. Add scallops and shrimp at this point
and cover.

Remove 2 tablespoons of the broth from the pot and add
it to a blender. Add the saffron, the garlic cloves and
the pepper. Tear the bread into the blender and pulse to
combine. Drizzle in half of the olive oil, pulsing to
blend. Add the egg yolk and drizzle in the remaining
olive oil, pulsing all the while. Season to taste with
salt.

Place a toasted baguette slice in the bottom of each
soup bowl. Stir the bouillabaisse and serve over the top
of the baguette slices. Serve with rouille and
additional toasted bread slices on the side.

Ian M. Hoare - La Souvigne Bed & Breakfast
Forg|?s, pr|?s d'Argentat, Corr|?ze, r|-gion Limousine, France

Uncle Dirty Dave's Kitchen

MMMMM

... A good breakfast is no substitute for a large dinner.

... Someday you'll buy food with a longer expiration date than yourself.
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