Twice-Cooked Bouillabaisse in Dijon Cream

Method

1. Bloom unsalted butter in a little oil until aromatic to build the base.

2. Stir in shallots and cook down into a thick, fragrant paste.

3. Add the main ingredients and enough liquid to simmer gently.

4. Let the bouillabaisse simmer until tender and the flavors meld.

5. Finish with bay leaf, check the seasoning, and serve over rice or bread.