Bouillabaisse  ˈbo͞oyəˌbās

French tomato and lobster broth.

Originally made with local Mediterranean fish, but we are on the Vineyard, so we use local Vineyard fish!

The method is to make a rich broth that can stand on its own, then gradually, shellfish or fish are added one at a time, and brought to a simmer. In Marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter. We will walk you through all of it and you decide how to serve it!

We will also make the The rouille, a spicy mayonnaise which is spread on thick slices of country bread and floated on the bouillabaisse. It is made with egg yolk, garlic, olive oil, and ten pistils of saffron, and is seasoned with salt and cayenne pepper.

Come along for this classic recipe with a Vineyard twist. We’ll even provide the 3 quarts of lobster stock for local pickup on the Vineyard for an added $50.00.

Live Zoom session is December 10 4-5pm.

You will be sent recipes the week before class and a zoom invitation. Class will be recorded, if you cannot attend the live you will receive access to the recording the next day.