Seafood stew

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Seafood stew, often known as bouillabaisse may contain any number of sea creatures swimming in a seafood-based bouillon. Classic bouillabaisse originated in Marseilles, France. Apparently they used to dredge the Mediterranean and throw whatever they captured into a huge pot and call it soup. Typical ingredients include fish, crab, squid, mussels and lobster.

Non-seafood ingredients often include several different vegetables and a long list of spices and seasonings. A typical seafood stew begins with the bouillon. Fish bones, crustacean heads and mollusk shells are all added to the base. After they have been properly roasted, large chunks are removed. The next round of ingredients thrown in the pot is usually the vegetables and some form of tomato sauce or paste.

Another key to the Marseilles style seafood stew is Pastis. Pastis is a licorice-flavored liqueur from France. Once vegetables have softened up Pastis and white wine are poured in for reduction. Water and various spices are added and eventually the whole mess is sent through a large-holed strainer to remove any remaining bones. Bouillabaisse is typically served with potatoes and bread.

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