Kitchen Connaisseur :: Recipes - Sun Dried Tomato Bouillabaisse

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Tuscan Herb Blend

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Sun Dried Tomato Bouillabaisse

Along the Riviera, this is a casually assembled meal. There are as many
variations of the recipe as there are cooks and varieties of fish. By
including our Sun Dried Tomato Sauce, we have added a rich flavour to
the dish and eliminated the time involved preparing the tomatoes. This
is a perfect dish to serve a crowd. You can prepare the soup several
hours ahead and add the fish just before serving. Serves 8 appetizer
sizes and 4 dinner sizes.

3 Tbsp

Roasted Garlic Olive Oil

1/2 Cup

Leeks, diced

1 Jar

Sun Dried Tomato Sauce

1 Tsp

Tuscan Herb Blend

Bay Leaf

1 Cup

White Wine, dry

2 Cups

Fish Stock

To Taste

Salt, Freshly Ground Pepper, White Sugar

2 Tbsp

Butter, unsalted

2 Tsp

Flour, all-purpose

1 Pound

Mussels, washed and debreaded

1/2 Tsp

Saffron

1 Pound

White Fish - firm, skinless, cut in large cubes (bass, snapper, cod)

Shrimp, raw, shelled and deveined

One pound lobster tails, fresh or defrosted, shelled and halved crosswise

4-8

Pieces Crostini (see recipe in our Appetizer section)

Heat the garlic oil in a large soup pot. Add the leeks and cook over medium heat, covered, until the leeks are tender and lightly coloured. Approximately 25 minutes. Stir occasionally.
Add the Sun Dried Tomato Sauce, Tuscan Herb Blend, bay leaf, wine, fish stock, salt, pepper and sugar. Simmer for 20 minutes. (The soup can be prepared several hours ahead up to this point. Return to the simmer before proceeding with the rest of the recipe.)
Blend the butter and flour together and then whisk it into the soup.
Add the mussels and the saffron. Allow to simmer for 5 minutes. Add the white fish, shrimp, and lobster tail. Allow to simmer for another 5 minutes.
To serve, ladle the soup over the crostini or dried croutons and serve immediately.

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