Bouillabaisse

I first heard of this French fish stew in Harry Potter and the Goblet of Fire when the French delegation arrives at Hogwarts for the Triwizard Tournament. As a fan of all types of fish and stews, this dish seemed like the perfect combination of taste and texture. While there are many different ways to make Bouillabaisse, the recipe I have developed is flavorful, simple, and quick to make.

Ingredients:

3 tablespoons extra virgin olive oil

2 leeks, white and light green parts thinly sliced

1 onion, diced

1 fennel bulb, diced (Reserve ferns for garnish.)

4 garlic cloves, roughly chopped

2 bay leaves

1 cup Sauvignon blanc

4 cups chicken stock (Fish stock, if available.)

4 small potatoes

1 pound cod, cubed

1 lb bag frozen Trader Joe’s Seafood Blend (Scallops, Shrimp, Squid)

pinch of saffron (Optional, but I did not use it.)

Instructions:

1. In a large pot, add the leeks, onion, fennel, and garlic to the olive oil and cook over medium heat until translucent.

2. Add the bay leaves and potatoes and cook for 5 minutes.

3. Add the wine and chicken stock and bring to a boil for 10 minutes.

4. Add all of the fish and cook for 5 minutes. When the shrimp are pink, the cod is white all the way through, and the potatoes are fork tender, the bouillabaisse is finished.

5. Garnish with reserved fennel ferns and serve warm.