I have declared a new 2nd favorite meal ever--Bouillabaise "BooYaBase" at Magnolia's in Charleston, SC. My very wonderful and kind parents let us come stay with them in Charleston for a long Memorial Day weekend and took us to one of my fav restaurants- Magnolia's. I decided to try something new and ordered the bouillabaise. I am so glad that I did- it was absolutely delicious and now I have to cook it at least once. It's a delicious fish stew with mussels, shrimp, fish, corn, okra and pot liquor aka the most delicious broth.
btw- got this pic on the net- none of us has a forearm tattoo :)
I found the recipe in the Magnolia's cookbook for this delicious stew, but there are lots of variations to be found on the interent. here's one I found on allrecipes.com that serves 12:
Ingredients
3/4 cup olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel leaf
1 sprig fresh thyme
1 bay leaf
1 teaspoon orange zest
3/4 pound mussels, cleaned and debearded
9 cups boiling water
salt and pepper to taste
5 pounds sea bass
1 pinch saffron threads
3/4 pound fresh shrimp, peeled and deveined
Directions
1.Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
2.Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
3.Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
4.Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately
