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Bouillibase
To experience Chef Charlotte’s cooking first hand be sure to check her out at the RCShow19 running Feb 24th - 26th, 2019.
Ingredients
- 5 pounds whole fish head
- 10 liters fish stock
- 30 ripe tomatoes quartered, green removed
- One head fennel
- One large onion
- One head of garlic
- 6 celery stalks
- 3 pounds carrots, preferably red
- 1 tablespoon saffron
- Olive oil
- 2 tablespoons fennel seed
- 3 bay leaves
- 1 cup white wine
Directions
- Sweat onion, garlic, fennel, celery in plenty of olive oil in a rondeau pan; add fennel seed and bay leaves.
- Season fish with salt and pepper, roast slowly in olive oil, add white wine and reduce until shiny and coating all vegetables in pan.
- Add tomatoes, saffron and fish stock. Simmer for at least 2 hours. Add carrots and cook until they are just tender.
- Puree and pass; season with Tabasco, salt and pepper.
- You can do this in order or all at once.
