Bouillabaisse Dish

Broth Ingredients:

• Celery - 1 Whole stalk rough chopped
• Carrots - 4 carrots rough chopped
• White Onions – 2 Onions rough chopped
• Fish - 1 lb
• Shrimp - 1⁄2 lb
• San Marzano Tomato Canned – 1 1⁄2 canned
• Tomato Paste – 150 grams
• White Wine – 300 grams
• Paprika – 4 Tbsp
• Salt - 2 Tbsp
• Pepper – 4 Tbsp
• Bay leaves – 4 each
• Fish Stock or Lobster Stock – 2 quarts

Broth Instructions:

1. Gather all the ingredients and measure them to the recipe
2. Rough chopped celery, carrots and white onions to make mirepoix.
3. In a large pot add all the ingredients and bring them to boil as quickly as possible.
4. Reduce the heat to low and simmer for 45 – 1 hour.
5. Blend all the ingredients and strain.
6. Portion into quart containers.

Dish Ingredients:

• Littleneck clams
• Mussels
• Shrimp
• Fish
• Fine Herbs
• White Wine
• Salt
• Butter

Dish Instructions:

1. In a pan/skillet add mussels, clams and wine, and cover to cook the shellfish
2. In another pan/skillet hot add 4-5 shrimp, salt them one side.
3. Add fish and oil, once mussel and clams are cooked add them to the pan with shrimp, add 4–6 oz of bouillabaisse broth.
4. Add butter, salt and finish it with fine herbs.