• 12/14 Bully Base Day - 3

    From Dave Drum@1:2320/105 to All on Thu Dec 14 12:47:00 2023
    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

    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

    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

    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


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

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