Bistro Toulouse Bouillabaisse


4 Servings

Ingredients for Bistro Toulouse Bouillabaisse

½ lb Shrimp, peeled and deveined
2 lb whole fresh fish (Snapper or Grouper) scaled and fileted (reserve bones for stock) or 1 lb fileted fish
½ lb Calamari, cleaned and cut into tubes
16-20 Mussels, rinsed clean
2 ea Fennel Bulb, thin sliced
6 cloves Garlic, chopped
4 ea Roma Tomatoes, diced
½ ea Spanish onion, thin sliced
1 small potato, peeled and diced
1 cup white wine
3 ea egg yolk
6 ea Saffron Threads
1 cup + 2 Tbsp vegetable oil
1 lemon
8 slices Baguette


1220 Ben Sawyer Boulevard, Ste. I, Mt Pleasant, SC, 29464