JuLia Child's Bouillabase
Julia Child's is quite an example in the kitchen and her talent left a mark in the world of french quisiine, our 8 quart stock pot is perfect for a buillabase that we have to give her credit for. This simple seafood soup goes great with a crusty toasted baguette to mop of the remaining stock.
INGREDIENTS
- ½ cup (118 ml) extra-virgin olive oil
- 1 cup (150 g) chopped onion
- 1 cup (89 g) chopped leek
- 4 cloves smashed garlic
- 2 or 3 large, ripe tomatoes, chopped or 2 cups canned
- 2 ½ quarts (2.5 l) water
- Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any combination)
- 1 2-inch wide strip of fresh orange peel (optional)
- ½ teaspoon saffron
- 1 tablespoon sea salt
- 3 – 4 pounds fish heads, bones, trimmings, shrimp shells
- 1 pound peeled shrimp (save the shells for the stock)
- 1 pound cod, halibut or other flaky white fish, cut into large chunks
- 1 pound mussels or clams, scrubbed and mussels debearded
- 1 French Baguette