Zee Commodore’s Bouillabaisse
saynomore, Sun Jul 06 2008, 11:10PM
The sea mean’s good food if the daily bounty has been fruitful.
The french in me says… Bouillabaisse tye up my friends along side me and bring out the vino… Cause tonight we feast!!!
Bouillabaisse
2 cups of Chicken bouillon (home made, cubes, or in a carton (watch out for MSG) yes you can do vegetable bouillon
2tbsp Olive oil
2cups Chopped fennel bulb
1 leek timmed and chopped
4 cloves garlic
1 cup of wine (eyeball it, oops your over a cup… great stuff)
1 -2 pound of crabs (break up the claws and legs and toss it in)
1 pnd of shrimp or prawns (deveined)
1 pnd of mussles or clams (go to shore, stretch out the legs, give the kids something to do… and watch out for red tide)
1/2 up to a pound of fish (what ever you caught that day! if the fish is too big, ordervies…start with sushi)
1 or 2 tbsn of tomato paste…. no tomato paste… chop up a tomato and chuck it in. No tomatoes 1 pinch of saffron (we all have that on board… right!)
Start with oil in pan, add the fennel, leek and garlic to hot oil and saute till soft, add fluids bring to a boil then reduce to simmer, toss in the seafood, and cook for 10 to 15 min. make sure the mussles are opened. Cooking with clams maybe 18-20 min.
Break out the french bread or bannock, fill your glass of wine and feast yourselves.
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