Time: 1 hour

It’s all about that bouilla”base”… boom boom

Music Selection: Meghan Trainor – All About That Base


Baguette, cut lengthwise and then into 2 – 3 inch pieces

Olive oil

dried parsley to sprinkle on bread

5 cloves garlic

1 onion, diced

2 celery stalks, trimmed and chopped

1 fennel bulb, trimmed and sliced thinly

¼ tsp saffron

4 cups seafood, lobster or fish stock

2 cups fresh tomato, diced (or canned with juices)

3 fillets boneless white fish (haddock)

40 small scallops (thawed)

24 – 30 large shrimp

24 mussels in shells

Optional: 2 Tbsp Pernod

Toppings: fresh basil


Toast bread (in toaster or in oven on broil), brush with oil. Take one garlic clove and cut it in half. Rub the garlic on the toast. Sprinkle lightly with dried parsley. Set aside.

In large pot, add some oil. Cook the onion, garlic, celery, carrot, potato, fennel and saffron until onions get a little soft.

Add the stock and tomato and bring to a boil. Cook until it gets a little stewy. Add salt/pepper to taste.

Lower heat to simmer, and add in the fish, then the mussels and shrimp. Once the shrimp turn pink, it is done. Add in the Pernod.

In each bowl, place an equal amount of the scallops. Ladle the hot broth on top so the scallops cook without over cooking. Sprinkle with fresh basil and enjoy with the baguettes (and a glass of wine).

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