French Food Friday: Bouillabaisse à la moi

Another friday, another dish... my very personal shellfish/fish stew.

Make sure you have at least five different kinds of fish in your dish!
In Marseille, which is considered to be the Mecca of bouillabaisse, they use at least seven... the shellfish non included.
Your fish should be extremely fresh-  caught and cooked the very same day! It is a rule!

INGREDIENTS

Different kinds of fish - whatever you find on the marché

Different oysters, clams or mussels

2 Onions

1 Shallots

2 cloves garlic

1-2 cans tomatoes

White vine - try to use the good one..

 Quality dishes are made with love and quality ingredients (second rule!)

Quality extra vergine olive oil

Salt (i pink himalayan)

Pepper

METHOD

Heat the olive oil in a large pot. When it is hot, add onions and shallots in cubes. Sauté till the onions are translucent, then add crushed garlic. After a couple of minutes add the tomatoes, stir well with a wooden spoon. Season with salt and pepper. Add a generous amount of wine and let simmer...

Cut your fish into pieces, put them in your tomato sauce and cover with oysters. Cover the pot and shake it from time to time...taste and then season once again if needed...

Serve with bread!

Bon appétit!!!