White Sea Bass Bouillabaisse

Bouillabaisse

I've been wanting to make a fish soup with a big fish head for a while. Why? Because I love all the collagen and flavors locked inside the fish head. Since I have some white sea bass fillets and its head in the cooler, from my latest fishing adventure, I decided to make a French bouillabaisse.

This new recipe is a flavorful French fisherman's soup that is usually made with an assortment of fish, homemade fish stock and my all-time favorite seafood spice, saffron. My recipe is surprisingly easy to make, in true Fisherman's Belly style.

If you'd like to learn more about why collagen and

eating fish is beneficial to your health, check out my

Live Longer Eating Fish video!

White Sea Bass Bouillabaisse (serves 4)

2 pounds white sea bass fillets

1 fish head, and/or carcass

1 bottle of dry white wine (I used pinot grigio)

3 bottles of cold water (use the empty wine bottle)

3 tablespoons of good quality extra virgin olive oil

1 white sea bass fish head, cleaned but not scaled

2 onions, one quartered, one diced

6 stalks of celery, three stalks whole, three stalks chopped

3 whole tomatoes, cut into wedges

3 cloves garlic, minced

1 bundle parsley, chopped

Small bottle of saffron (Trader Joe's, .7 grams)

Salt, pepper

1 lemon juiced

1 tablespoon dried thyme

1 tablespoon of tomato paste

Sourdough bread, 4 slices cut in half and toasted

Making the Bouillabaisse

1. To make the fish stock, start by pouring the wine and cold water into a large stock pot. Add the quartered onion, whole celery stalks, fish head, tablespoon of salt, pepper, and thyme. Bring to a boil, then simmer for one hour. Now taste for saltiness. Remember, as your soup evaporates, its saltiness goes up.

2. In a separate large pot, heat the olive oil and saute the onions, celery, garlic and a pinch of salt and pepper for at least 5 minutes.

3. Add the tomatoes, tomato paste and three quarters of the bottle of saffron. Saute for 10 minutes, then pour in the strained fish stock. Add the fish, the lemon juice and continue to simmer for another 10 minutes.

4. While the soup is simmering, toast the bread. Place one slice of bread at the bottom of each soup bowl and pour the bouillabaisse over the bread. Add parsley and pepper, then serve. Enjoy.

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