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1
Preheat the oven to 400F.
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2
In a heavy, ovenproof Dutch oven, melt the butter.
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3
Add the onion, bell pepper, and garlic, and saute until they begin to soften, about 8 minutes.
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4
Add the tomato juice, tomato, flour, brown sugar, hot sauce, orange zest, curry powder, thyme, saffron, salt, and black pepper, and stir until well combined.
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5
Bring the mixture to a boil, stirring often.
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Reduce the heat to medium so the mixture is at a gentle simmer.
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Add the wine, lemon juice, 1/4 cup parsley, and the bay leaves.
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Simmer, uncovered, for 10 to 15 minutes.
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9
Taste for seasoning.
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If you would like to brighten flavors, add a bit more lemon juice.
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Add the seafood to the pan, stirring gently so as not to break up the fish.
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Place the pot in the oven and bake for about 20 minutes or until the fish pieces are cooked through and flaky.
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To serve, place two pieces of toasted bread in the bottom of eight large soup bowls.
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Ladle the bouillabaisse over the bread and garnish with the remaining 2 tablespoons parsley.
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Serve immediately.
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16
Get to know Sriracha, one of Sandys favorite sauces.
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17
Also known as Rooster Sauce for the rooster that emblazons the bottles label, this Thai chili sauce is fantastically spicy.
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If you dont have any on hand, you can substitute Tabasco sauce.
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Careful, thoughTabasco sauce will have a more vinegary taste, so be sure to adjust the amount of lemon juice to about half.
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When cooking for our business, Sandy is a stickler when it comes to proper mise en place.
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This is a French phrase meaning everything in place, and it refers to having all your ingredients prepped, measured, and ready to go before you start cooking.
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With recipes that have many ingredients, such as this bouillabaisse, you will find that taking the time to do the prep first will actually save you time in the long run.
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When everything is laid out in front of you, youll be more organized and efficient.
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(Plus, you will look like a real chef!)
