Seafood Bouillabaisse

This dish is, perhaps, my most favorite. Especially on cold rainy days. It serves well with steamy white rice; a little bit too spicy to go alone as soup.

How It Is Prepared: There are two parts been prepared for this dish. The frying of seafood’s, and the making of its broth. The final dish then combined the two with added herbs, spices and seasonings; and simmered until it is ready to serve.

The fish and seafood’s can be any selections you like. We use whole canary, or catfish, and baby octopuses, along with fresh clams, and shrimps.

Except for the fish which fries separately, all seafood’s is blanched first in boiling water. Then it is fried with herbs and seasonings.

Ingredients: Seafood selections, Olive Oil, Garlic, Tomato Paste, Salt, Sugar, Chile, Red Wine, Beef Stock, Seafood Stock, Bacon, Herbs (Lemon Grass, Thyme, Oregano, Chives), Spices and Seasonings.

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