Bouillabaisse Provencal

Ingredients:

• 2-3 # fish: bass, red snapper, cod, prawns, halibut, scallops, lobster, turbot, mullet, are all acceptable.
• 3 tbsp. extra virgin olive oil
• sea salt
• fresh cracked pepper
• 2 cloves garlic, crushed
• 1 onion, chopped
• 100ml. White wine
• 100 ml plum tomatoes, crushed
• 1 French baguette, sliced, toasted
• 1/4 tsp. Saffron stems
• 1 litre fish stock or water
• 2 tbsp. flat leaf parsley, chopped
• Bouquet Garni
• Cheese cloth, fresh thyme sprig, fresh rosemary sprig, bay leaf.
• Wrap herbs in cheesecloth and tie.

Directions:

1. Wash seafood and remove any bones.
2. Preheat oven to 375’ f. If desired brush olive oil onto bread, toast until golden brown, put aside.
3. Meanwhile in a large pot heat olive oil, add onions, season and sauté for 3 minutes, add garlic, sauté for 1 minute.
4. Add white wine and reduce for 1 minute, add saffron, stir.
5. Add tomatoes, stock, and bouquet garni, season.
6. Bring to boil, add the firm flesh fish first. Cook uncovered rapidly for 8-10 minutes.
7. Add the soft flesh fish, prawns, and continue to cook for 5 more minutes.
8. Shake the pot to ensure the fish does not stick or gently toss with a spoon.
9. Add fresh chopped parsley. Place the bread on the bottom of a deep platter. Carefully arrange seafood onto platter and pour the liquid over top (note; remove the bouquet garni, also the bread can be served separately if liked).