Bouillabaisse Foundation

Prep Time : 10 minutes
Cook Time : 15 minutes
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Serves Approximately 1 quart

1 Tbs olive oil
1 large white onion, sliced
2 fennel, sliced (bulb only)
1 large leek, sliced (white only)
15 cloves garlic, chopped
3 cups white wine
1 lb Glace de Veau Roasted Veal Stock Reduction
1 cup tomato concasse
1 pinch saffron
4 leaves fresh basil, chopped
Salt and pepper, to taste

  1. Sweat onions, fennel, leek and garlic in olive oil in a large saucepan over low heat. Stir in wine; reduce by 50%.
  2. Stir in Glace de Veau Roasted Vealtomato concasse, saffron; simmer for 5 minutes. Remove from heat; stir in basil. Season to taste with salt and pepper.


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