Bouillabaisse

Bouillabaisse

For those wondering what the pronunciation of this dish is, it is(boo-yah-baze). You might be saying I have heard it many times but never saw it in print! It is a wonderful Mediterranean Seafood Stew. This recipe comes from the June 2007 Wine Enthusiast Magazine which I find is a very dependable source of excellent recipes.

Ingredients:

2 Tablespoons olive oil

1 Tablespoon garlic, minced

2 Tablespoons shallots, minced

2 Tablespoons fennel, chopped

6 fluid ounces white wine

6 ounces snapper, skinned

10 mussels, fresh

4 ounces scallops, halved

6 shrimp

8 fluid ounces tomato broth

4 tablespoons butter

Salt and black pepper to taste

Sugar to taste

4 teaspoons parsley, chopped

6 ounces calamari, cleaned

2 teaspoons olive oil, (extra virgin

4 French baguettes, sliced and toasted

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Directions:

Place the olive oil in a warm saute pan: add the garlic, shallots, and fennel. Deglaze with white wine and a squeeze of lemon. Add the snapper, mussels, scallops, shrimp and tomato broth. (The tomato broth is made from tomato scraps and tomato juice that have been cooked with white wine, onions and thyme, then pureed and strained to make sure the broth doesn't get too thick.) Bring to a simmer and add the butter. Season with salt, pepper and sugar. Add 2 Tablespoons of the parsley. Add the calamari right before the dish is finished cooking.

Place the fish and shellfish in the bottom of two bowls, pour the broth over the fish. Top with the remaining chopped parsley and drizzle with the e.v. olive oil. Garnish with the bread.

NOTE: It is important to add the seafood in the order listed so nothing is overcooked. Serves 2