Bouillabaisse
Provence, Southern France
Fish stock:
1 lb fish head, cut in half
2 medium-size ripe tomatoes, quartered
4 cloves garlic, crushed
1 small onion, sliced
4 tablespoons olive oil
1 bay leaf
Bouquet garni, (fresh fennel, parsleym thyme)
1/2 teaspoon saffron
Peel half an orange
5 cups water
6 oz dry white wine
Preparation:
In a large saucepan, combine fish heads, tomatoes, garlic, onion, oil, bay leaf, bouquet garni, saffron and orange peel, water and wine. Cover and bring to a boil and cook slowly for 30 minutes. At this point, liquid will be reduced by half and the fish stock is ready to be strained. Make 3 cups of stock.
Stew:
6 oz ocean perch cut into 1-inch pieces
6 oz John Dory or sole, cut into 1-inch pieces
6 oz conger eel cut into 1-inch pieces
6 oz sea bass cut into 1-inch pieces
4 tablespoons olive oil
12 jumbo shrimp, peeled and deveined
8 soft shell crabs or crab leg equivalent
Salt to taste
Dash of Tabasco sauce
2 tablespoon parsley, chopped
1 loaf French bread, sliced and toasted
Preparation:
Pour strained fish stock into a skillet and add conger eel and sea bass; cook for 10 minutes. Add perch, John Dory, crab and shrimp; cook for 5 minutes. Add a dash of Tabasco sauce and sprinkle with parsley and salt to taste. Line a soup tureen or a large bowl with sliced and toasted French bread. Add the fish and pour the stock over the top. To serve, ladle the Bouillabaise into soup bowls and pass the rest of the bread for dunking.
Chef's Tip: Timing is important in preparing Bouillabaisse; those fish that need less cooking time are added last. The taste and the texture of each fish should come through, but they should not be overcooked. Makes 4 servings.
Chef Antonio Ceredo was trained at Stresa and Novara Culinary Institute. Currently aboard Sun Princess, Princess Cruise
 The Loire Valley & Paris |
 Paris & Nice |