West Coast Bouillabaisse

West Coast Bouillabaisse

Recipe Courtesy of Darren Brown, Fairmont Pacific Rim Executive Chef

½ cup olive oil

1 cup onion, diced

1 cup leek, diced

1 cup fennel, diced

1 whole head garlic, cut in half with excess paper removed

3-4 ripe tomatoes

½ tsp saffron

3 lbs fish carcasses and shrimp shells

2.5 qt water

¼ cup fresh oregano and thyme

3-4 lbs cod, halibut, salmon, shrimp, dungeness crab, mussels, clams

Method

Sweat the onions, leeks, garlic head and fennel in the olive oil slowly until translucent.

Add the saffron, fish carcasses and tomato.

Simmer lightly for approx 30 min.

Strain the broth, discard the solids, bring the broth back to a low boil.

Add the fresh herbs, then lightly poach your seafood in the broth.

Transfer cooked seafood to a bowl, pour broth over top to finish.

Serve with coarse rustic bread, rouille on the side.

Rouille

Red bell pepper, roasted and peeled

Red jalapeno, roasted and peeled

Garlic clove

Lemon zest

Parsley

Bread Crumbs

Olive Oil

Sea Salt

Combine all the ingredients in a mortar and pestle, finish with olive oil and sea salt.