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Basics Fuirst Bouillabaisse October 7, 2013

Filed Under: Cassoulet seasoning,Recipe - Sue Fuirst @ 8:38 pm

Basic Bouillabaisse

 2 Tb olive oil

4 cloves garlic, peeled and minced

1 large or 2 small leeks, finely diced and rinsed of any grit

1 medium onion, finely diced

1 stalk celery, finely diced

1/2 large fennel bulb, cored and diced

1 heaping tablespoon Basics Fuirst Cassoulet Seasoning

½ cup white wine

4 cups fish stock or clam juice

2 28-ounce boxes or cans of diced tomatoes

3 strips of zest from an orange

½ lb small potatoes, peeled and cut into 1” cubes

1 ½  lbs. haddock, cod or any white filet, boned and skinned and cut into 1” pieces

5-6 shots of hot sauce, such as Tabasco, optional

Heat olive oil in a stockpot over medium heat.  Add garlic, leeks, onion, celery and fennel.  Cook until vegetables soften, about 15 minutes.  Add Basics Fuirst Cassoulet Seasoning and white wine.  Stir until wine evaporates. Add fish stock and tomatoes and orange zest.  Bring to a gentle boil.  Add potatoes, cover, and simmer over medium heat until tender, about 20 minutes. Add fish and simmer for 10 additional minutes. Season to taste with hot sauce and salt and pepper.  Ladle into bowls and serve.

Serves 6-8.