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| BOUILLABAISSE THACKERY |
| 4 Servings |
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| INGREDIENTS |
1 lb White Fish
1 Small Yellow Onion, chopped
1/4 Leek
1/2 lb Roma Tomatoes, chopped and diced
2 Cloves Garlic, crushed
1/2 Fennel Bulb, sliced
1 Small Sprig of Fresh Thyme
12 oz Mussels
3 Saffron Stems
1/2 Orange
2 Pistolettes
1/8 c Virgin Olive Oil
1/2 lb Yukon Gold Potatoes, sliced
4 oz Aiolo
1 c White Wine
1/2 lb Shrimp
1 qt Fish Stock
Salt and Pepper
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| METHOD |
| Into a large soup pit add onions, leek, tomatoes, garlic, fennel
bulb, thyme, orange rind, and large diced fish filets.
Season with salt, pepper and saffron.
Pour olive oil over the mixture.
Let this marinate for a few hours or overnight in the refrigerator.
Meanwhile, slice the bread into 1/4 inch rounds, brush with
olive oil and bake until crispy and light brown.
Add fish, white wine and potatoes to the marinating mixture
and bring to a boil.
Lower to simmer and let cook for eight minutes.
Add shrimp and mussels and cook for another eight minutes
or until potatoes are done.
Remove seafood and potatoes from the soup and strain the
soup into a serving dish.
Add seafood and potatoes back to soup.
Garnish with parsley and serve with croutons and aioli. |
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