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Bertie Bouillabaisse

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There are as many Bouillabaisse versions as shellfish and seafood varieties around the world. You need to use what is available to you and your marketplace. Clams, shrimp, mussels, scallops are preferred, salmon, halibut, snapper are also preferred cut them into bit size pieces. We had a similar dish in Switzerland using the fish from Lake Geneva—outstanding!


Use 2 pounds of combined shellfish and seafood

2 large Leeks, washed and sliced

1 small sweet maui onion, chopped

3 tablespoons extra virgin olive oil

¼ cup Italian parsley, chopped

2 teaspoons garlic, chopped

½ teaspoon, fresh thyme, chopped

¼ teaspoon, fresh sage, chopped

1 pinch saffron (The most expensive of all spices. Kashmir is where some of the finest quality saffron is grown, dating back to the third century)

1 orange zest and juiced

2 quarts pear tomatoes

1 quart tomato stock (recipe below)


Sauté the leeks and onions in the olive oil until transparent. Add parsley, garlic and herbs and cook over medium heat stirring until combined. Stir in saffron, zest and juice, then tomatoes and tomato stock. Bring to a simmer. Add the shellfish and seafood cook until all seafood is “just done”.

Tomato stock


1 pound of large plum tomatoes

1 cup of white wine

2 cups of chicken stock

2 bay leaves (The Greeks and Romans attributed the Bay leaf as a symbol of honor. The Bay leaf comes from the Laurel tree and is used to flavor soups, sauces, stews, and waters or stocks that will be used for cooking vegetables or poaching fish.)


Combine all the ingredients in a saucepan and bring to a boil over medium high heat.

Boil the stock until it reduces to 2 cups

Strain and let cool.

NOTE: Use the tomato water to cook rice, risotto, potatoes, pasta, vegetables and bread making instead of plain water.