Nothing hurts like having to throw out seafood because it has spoiled. If you have a variety of seafood offerings on your menu, a dish like this seafood bouillabaisse is very important because it gives you the chance to utilize all of your various seafood items into one highly flavourful dish. This in turn helps refresh seafood inventory quicker, reduces waste and increases profit. The ingredients, flavours and title of this dish can all be adjusted to suit the style of your establishment. Have you tried the Italian version of this dish, Zuppa di Pesce? Soooooo nice, and I love when it’s made with hints of fennel in the broth. No matter what you want to call it, or how you alter it, the flavour of the broth is most important.

The stock for the broth is made using a variety of shellfish. Mussels are usually one of the main ingredients for the stock as they are affordable and highly flavourful. The rest of the ingredients for the stock depend on what you have around in your establishment. If you are peeling your own shrimp, save the shells for this stock. I like to add white fish bones/fish heads to my stock. Lobster shells take this stock to the next level. Onions, garlic, tomatoes and fresh herbs like parsley & thyme, are a must. After simmering for an hour or so, I strain it and then reduce the stock until the flavours are concentrated into a light broth. It should not taste overly fishy as a good broth should have a nice balance of complimentary aromas and flavour.

It can be positioned as a starter or as a main course. As a main, I like to add in some risotto quenelles to give it a bit of body and substance. I find when I have this dish on the menu; none of my seafood ever goes to waste. Customers also appreciate it, as it’s very time consuming to make at home. Great for the spring and summer to replace some of the heavier cream-based soups like seafood chowders.

Stay Hungry My Friends....