Smoked Bouillabaise
(Seafood Stew)
Instructor: Richard Feroze
416.710.8126
[email protected]

ingredients list

  • 3 cups fish stock
  • 2 cups smoked tomato sauce
  • 1 cup fennel, small dice
  • salt + pepper, to taste
  • 2 tbsp to taste
  • 2 sprigs parsley, washed
  • 2 sprigs thyme, washed
  • 2 bay leaves, fresh or dry
  • 1 tbsp saffron [optional]
  • 2 orange peel stripes
  • 2-3 lbs fresh crustaceans [with a variety of firm & tender flesh, including smoked flavoured seafood]
Step 1
Bring stock, tomato sauce and paprika to a boil in a pot large enough for all ingredients.  Then, reduce to a simmer, add fennel (and saffron).  Simmer until fennel is soft.
Step 2
Add firm fleshed crustaceans, cover with lid and continue simmering for 2 minutes.
Step 3
Add soft fleshed crustaceans, herb sprigs, bay leaves, and orange peels,  Cover with lid and simmer for another 3 minutes.
Step 4
Taste to see if a splash of vinegar (e.g. lemon juice), or salt and pepper is required. You should be tasting the following, in order: savoury, then a bit salty, like ocean water.
Step 5
Ladle the soup into a bowl while hot, and garnish with traditional condiments, such as: sliced chilies, coriander or parsley.
Smoked Bouillabaise

A soup spoon and a side of bread are the
perfect tools for such a hearty soup.