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Let's call this a faux-llabaisse.
Base of 3 slices bacon, leeks, onions, celery, carrots, garlic, tomato paste. White wine, house-made fish/shrimp stock, bottled clam juice, tomatoes, saffron, espelette, bouquet garni, and potatoes. Right before serving, added cut up halibut, Pacific cod, Pacific rockfish (all 3 fish from Wild Alaska). This was delicious, and to my taste a perfect way to use that fish to its best advantage.
ETA: I forgot the bacon!
Let's call this a faux-llabaisse.
Base of leeks, onions, celery, carrots, garlic, tomato paste. White wine, house-made fish/shrimp stock, bottled clam juice, tomatoes, saffron, espelette, bouquet garni, and potatoes. Right before serving, added cut up halibut, Pacific cod, Pacific rockfish (all 3 fish from Wild Alaska). This was delicious, and to my taste a perfect way to use that fish to its best advantage.
Let's call this a faux-llabaisse.
Base of leeks, onions, celery, carrots, garlic, tomato paste. White wine, house-made fish/shrimp stock, bottled clam juice, tomatoes and potatoes. Right before serving, added cut up halibut, Pacific cod, Pacific rockfish (all 3 fish from Wild Alaska). This was delicious, and to my taste a perfect way to use that fish to its best advantage.
