Bouillabaisse

Cooking Instructions

METHOD:

Heat oil in a sauce pot. Add the garlic and cook for 30 seconds. Add the fennel, leeks, and potato, and until tender. Add the tomato, saffron, fish stock, and bay leaf, and bring to a simmer. Add the clams and cook until they open. Add the mussels and white fish and cook until the mussels have opened and the fish has cooked through, about 6 minutes. Sprinkle with lemon juice.

Round Out the Meal:

With Rouille (See recipe below) and toasted baguette slices brushed with olive oil.

Kid Friendly:

Serve clams and mussels on the side.

Rouille 3 Tablespoons water 3/4 cup coarsely chopped fresh breadcrumbs 3 cloves garlic 1/2 teaspoon coarse sea salt 1/2 teaspoon cayenne pepper 3 Tablespoons extra virgin olive oil In a bowl, pour water over the breadcrumbs. Mash the garlic into a paste with the salt and cayenne pepper. Add to the breadcrumbs. Add the oil in a slow stream, mashing and stirring vigorously until well combined. Serve atop baguette slices.