Bouillabaisse from the Hollyhock Cooks!

by: Sara on 09/20/2017

Fall is most certainly making itself at home here on the west coast. The chill from the rain, and the wind are starting to permeate through my bones, and the only cure is to counter it with a warm, soul serving stew. Today we share a recipe for bouillabaisse and garlic toast from the book Hollyhock: Garden to Table by Moreka Jolar & Heidi Scheifley to help get you through the cooler days of autumn but still remind you of of warm days at the beach.

prawn and clam

Bouillabaisse is a succulent fish stew usually made of lobster, white fish and a large variety of shellfish. As much as we love the extravagance of these combinations, we’ve found it just as indulgent to simplify the ingredients and let a few choice flavors shine through. The sweet and subtle flavors of tomato and fennel complement the briny seafood stock, creating a bowl full of lip‑smackin’ juices great for soppin’ up with crusty garlic toast.

Garlic Toast

Preheat broiler. Drizzle olive oil on each slice of bread. Arrange in a single layer on a cookie sheet and bake under broiler until golden and toasty, about 3 minutes. Remove from oven and rub each piece of bread with the cut side of the garlic.


Heat butter or oil in heavy-bottomed soup pot. Add chili flakes and onion and cook

over medium heat until onions are soft and translucent, about 7 minutes. Add garlic and cook for another 2 minutes. Add wine and simmer for 2 minutes.

Add remaining ingredients except for clams and prawns. Simmer, uncovered for 10 minutes, or until potatoes are tender.

Stir in clams and cook about 5 minutes, until shells open wide. In the last 2 minutes of cooking, stir in prawns. Remove from heat and season to taste with salt and pepper. Serve with garlic toast for sopping up the yummy juices.

Serves 6

Garlic Toast

6 slices good-quality crusty bread

olive oil

1 clove garlic, peeled and cut in half


2 tbsp butter or olive oil

½  tsp chili flakes

1 medium onion, diced

1 tsp salt

4 large cloves garlic, minced

1 cup dry white wine

4 medium tomatoes, peeled, seeded and diced

1 small fennel bulb, thinly sliced

½ cup fennel fronds, chopped

1 large potato, peeled and small diced

1 bay leaf

¼ tsp saffron

6 cups fish stock or clam nectar

1 lb clams in shell

½ lb prawns in shell

salt and pepper to taste

Fill up your plate with books this fall! All books are 35% off until September 25th. Just enter the code Fall2017 at checkout


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