Meal: Bouillabaisse with crusty French bread

Back Story: This is a special meal for a special day. Dan has a nice closing today, one of his first with Sotheby’s International Real Estate. Bouillabaisse is that kind of meal for us. Because you buy small portions of only the most excellent seafood, its not that expensive, as long as you have saffron, and is kind of fun to shop for. Bouillabaisse is a delicious, late summer meal. A great way to celebrate!

Method: We like to use Tony Bourdain’s recipe. Here’s the simplified version. Chop garlic and thin slice onion and fennel with a mandolin. Prepare orange peel and fresh tomato. Cook garlic, fennel and onion in oil for 4 mins. Add tomato, 4 strands of saffron, 5 oz Sambuca, and cover with fish stock. Cook for 15 minutes. Meanwhile, make aioli: blend garlic and salt, then 1 egg yoke, and a bit of saffron. Drizzle in 2 oz of olive oil until you reach mayo consistency. After the 15 minutes, add the fish, shrimp, clams and mussels. Cook til all the shells are open. Top with parsley and aioli. For the full experience, lay a slice of French bread in the broth, top with fennel, tomato, clam and aioli. Cheers!!

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