Mushroom Bouillabaisse

 

This vegan version of a traditional Marseillaise seafood stew is a wonderful fall dish, light and flavorful, and a perfect vehicle for almost any mushroom. We are making it this week at Six Main with wild harvested chicken of the woods mushrooms. The grilled baguette with the cashew rouille is optional, but adds a nice crunchy component to the dish. We achieved the “seafood” flavor by using kombu, a type of kelp, in the flavorful broth. Kombu is a good source of minerals and adds a real depth of flavor.

SERVES 4

COOKING TIME  30 MINUTES

SAUCEPAN | OVEN | BLENDER

1 baguette

For the saffron sea vegetable broth:
2 qt veg stock or water
1/2 teaspoon saffron
2 large Kombu leaves
1 large piece of orange peel
2 bay leaves & 12 stems thyme

Bring to a boil, simmer 10 minutes and strain.

For the Bouillabaise:
4 cloves sliced garlic
1 large onion
1 bulb sliced fennel
2 cups halved shiitake mushroom
1 cup white wine
2 cups chopped red potato
2 cups chopped heirloom tomatoes

Sauté onions, fennel and garlic in olive oil. Deglaze with 1 cup white wine and reduce in half
Add broth, 2 cups chopped red potato & bring up to a simmer until potato is tender (about 15 minutes) and then finish with 2 cups chopped heirloom tomato.

For the Rouille:
1 1/2 cup cashews, soaked
1 cup water
1/4 cup apple cider vinegar
1/4 cup agave
1/4 teaspoon salt
1/2 teaspoon saffron
1/2 teaspoon cayenne
1/2 teaspoon smoked paprika
1/2 cup olive oil

Blend until smooth. Chill until the rouille thickens to a mayonnaise texture.

Purchase baguette and serve grilled with the bouillabaisse. Spread the rouille on the baguette!

 

 

3