Bouillabaisse for sunny days

Yesterday was one of those perfect Saturdays, complete with sunshine and good people. I woke up early and headed straight to the park to meet up with some friends. I hadn't been to the park since last summer, missing the days when lazing around in the grass for hours was more than acceptable.

This particular park is no normal park, it's more like a tropical outdoor circus. Made up of palm trees, fountains and a small pond filled with row boats, it attracts a variety of people. A majority of these people go to the park to practice their favorite hobbies, including tight rope walking, juggling, glass ball rolling (there is no better way to describe this particular hobby) and plenty of musicians playing their instruments, accompanied by groups of merry singers. All in all it is a very interesting experience, with it's eclectic, laid back vibe.

After plenty of sun and circus tricks (watched not done), I went to my favorite place, the outdoor market, accompanied by my friend Semra. Inspired by the good weather, I decided I would make Bouillabaisse from a recipe I found on the Food Network webpage, a light, tasty dish, for the dinner party I was having, followed by pound cake with fresh strawberries. I had two and a half hours to complete the task, and thanks to the pair of extra hands not only did I finish on time, but I had an extra half an hour to make myself look slightly more presentable.

We chopped, blended and boiled until the lovely meal came together. I had no idea what I was doing, nervously grating orange zest into the fishy stew, and even more unsure as I blended together the ingredients for the Rouille, a sauce served together with the Bouillabaisse. As the group of ten sat down at the table and took the first bite all my fears vanished with the steam of the hot stew. They loved it, and so did I, it was full of unexpected flavors and a brilliant fishy base. The sauce was a big hit, spooned over bread it had just the right tangy flavor to keep the bowl circulating around the table.

Six bottles of wine later my lovely friends were happy and full, still managing to stuff in a slice or two of cake. I don't think there is any better feeling in the world for me than seeing the smiling faces of the people I love sitting around one table. Mission accomplished.

Bouillabaisse

Recipe by Emril Lagasse, modified slightly by myself

Serves 6

For the broth:

2 tablespoons olive oil

1 cup onion, chopped

1/2 cup celery, chopped

Salt and pepper

3 cloves garlic

1 bay leaf

8 peppercorns

2 sprigs thyme

1 pound fish bones

Water to cover

1 cup white wine

For the Bouillabaisse:

Pinch of Saffron

1 cup leeks, julienned

3 cups tomatoes, peeled, seeded, and chopped

Juice and zest of one orange

1 cup fennel, julienned

2 tablespoons garlic, chopped

2 tablespoons parsley, finely chopped

Salt and pepper

1 pound fresh white fish fillets, I used bacalao (cod fish) which turned out great

1 pound shrimp, peeled and deveined

1/2 pound mussels

1/2 pound littleneck clams

Salt and pepper

For the Rouille:

1 red pepper, roasted and peeled

2 cloves garlic

1 piece of white bread torn into pieces

1 egg yolk

1 tablespoon Dijon mustard

Juice of one lemon

Salt and pepper

1/2 cup olive oil

Garnish: 12 slices of crusty French bread

For the broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain.

For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish. Cook for 8 minutes. Add the shrimp,mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper and keep covered.

For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running,slowly add the olive oil. Season with salt and pepper.

To finish: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and crusty bread on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Place the Rouille in a small bowl to be passed around the table to drizzle over the seafood or as a topping for the bread. Serve with the crusty bread.