Bouillabaisse de la Maison

Erna's Elderberry House Kitchen
Oakhurst, CA
Reservations: (559) 683-6800
www.chateaudusureau.com/house_main.asp
Click here to e-mail Erna's.

Number of Servings
6

Ingredients


  • 2 tbsp. olive oil
  • 1 small onion, sliced thinly
  • 1 bulb fennel, sliced thinly
  • 1 medium carrot, peeled and sliced thinly
  • 1 bulb roasted garlic, with meat removed and pureed (Actual amount of garlic may depend on its strength)
  • 1 cup dry Vermouth
  • 5-6 cups Fish Broth
  • 1/2 tsp. toasted coriander seeds, lightly crushed
  • 1/2 tsp. fennel seeds, lightly crushed
  • 1 pinch saffron
  • 2 bay leaves
  • 1 sprig thyme, chopped
  • small amount orange zest
  • 1/4 bunch parsley, chopped
  • 2 medium tomatoes, peeled, seeded, and diced
  • 1 large russet potato, peeled, small cubed, and blanched
  • 8 stems of basil, Chiffonade, reserve six nice leaves for decoration
  • 2 tbsp. Pernod
  • 1/2 lb. rock shrimp shucked
  • 1/4 lb. tuna, cut into 2/3 inch pieces
  • 1/4 lb. salmon, cut into 2/3 inch pieces
  • salt and pepper to taste


Instructions
In a large, heavy pot, sauté onions, fennel, and carrot until soft. Add roasted garlic and Vermouth, reduce until alcohol is cooked off. Add fish broth, coriander, fennel, orange zest, parsley, thyme, bay leaf, and saffron. Simmer until flavors are infused. Add Pernod and lightly seasoned fish. Cook until 50% done. Add tomatoes, potatoes, basil, and season.

Suggestions
Serve in warmed bowls with grilled French bread; decorate with basil sprig.