Bouillabaisse Recipe
Ingredients
| Oil | 1/4 Cup (16 tbs) | |
| Carrot | 1 , diced | |
| Onions | 2 , chopped | |
| 1 stalk celery and tops, diced | ||
| 1 stalk leek, chopped | ||
| Fennel | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 1 Cup (16 tbs), stewed | |
| Bay Leaf | 1 | |
| Thyme | 1/2 Teaspoon | |
| Saffron | 1/8 Teaspoon | |
| Parsley | 2 Tablespoon, minced | |
| Soy flour | 1 Tablespoon | |
| Nutritional yeast | 3 Tablespoon | |
| Fish stock | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Dulse | 1 Teaspoon, minced | |
| 1 dozen oysters, clams or scallops | ||
| Lemon juice | 2 Tablespoon | |
| 1 cup sweet cider | ||
Directions
Heat oil in bottom of pot and in it lightly saute all raw vegetables and garlic.
Add tomatoes, herbs, flour, yeast, fish stock, salt and dulse.
Cover.
Simmer for 15 minutes.
Remove bay leaf.
Add shellfish, lemon juice and cider.
Cook for 5 minutes longer.
Add tomatoes, herbs, flour, yeast, fish stock, salt and dulse.
Cover.
Simmer for 15 minutes.
Remove bay leaf.
Add shellfish, lemon juice and cider.
Cook for 5 minutes longer.
Chef
