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      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 largeripe tomatoes, chopped or 2 cups canned
      • 2 ½ quarts (2.5 l) water
      • Fresh herb sprigs: thymeparsley, 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 headsbones, trimmings, shrimp shells
      • 1 pound  peeled shrimp (save the shells for the stock)
      • 1 pound cod, halibut or other flaky white fishcut into large chunks
      • 1 pound  mussels or clamsscrubbed and mussels debearded
      • 1 French Baguette

      INSTRUCTIONS 

      Heat the oil in an 8 quart Titanium elite coockpot over medium heat; add the onion and leek and garlic thn cook on medium low until softened.  then add the water, herbs, orange peel, tomatoes,  saffron, salt and fish bones and shrimp shells. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling. let this cook for thirty minutes then strain out the stock so the solid pieces are separate. Add the broth back into the pot and the uncooked seafood, on medium high heat cook the seafooD. Toast the baguette ,and adjust the salt pepper and seasoning in the soup to taste, then serve each bowl with a slice, voila.