Bouillabaisse by Liz

I like to serve dishes, French or fusion, that our World Visitors can discover and appreciate. Travelers from Japan love sea food but I knew enough not to feed them shrimp tempura. I treated them to a Liz’s bouillabaisse.

Here is the receipe:
As for all my ingredients, the fish need to be very fresh! Then add onions, carrots, tomatoes and potatoes, salt and pepper.
I use the carrots for the color and the potatoes to thicken the broth and give it more of a “bisk” look and taste.
Sauté the fish before in a little amount of colza oil.
Sauté oinions, carrots, tomatoes and potatoes.
Put all ingredients together in a steamer and cook for 10 minutes.
Remove the bones, keeping only the meat of the fish.
blend fish and vegetables with some fresh dill. Serve hot. You can add on top a grilled toast covered with ementhal or gruyère cheese.