Learn how to cook Bouillabaisse with Chez François!
During this class, we will cook together Bouillabaisse. La Bouillabaisse, classic Provençal stew is loaded with fresh seafood and many varieties of fish in a broth delicately flavored with fennel. This soup has a beautiful stock as its base so delicious that you can barely imagine improving on it. Grab fish bones when you see them!
Let's cook the Bouillabaisse together!
Group cooking classes are limited to 10 guests. The fee is only $35 per person. Reserve your seat now! Click HERE for the next scheduled class
Private cooking classes can be booked at a time that suits your schedule. The fee is only $59.99. Click HERE to book a 1:1 online cooking class!
LIST OF INGREDIENTS:
• 2 Packs of Fish Bones/Heads and 8 Cups of Fish Stock • 2 Leeks thinly sliced • 1 Cup Diced Onions & shallots &1 Cup Chopped Celery • 1 Bouquet Garni (Bunch of Fresh Thyme/Tarragon/ Herbes de Provence) & 2 Bay Leaves • 6 Cloves Garlic & 1 Chopped Fennel Bulb (Reserve fronds) • 2 Diced Tomatoes • 3 tbsp Olive Oil, Salt & Pepper • 1 pinch of Saffron Threads • 1 lb of New Potatoes • 1 Dozen of Scrubbed Littleneck Clams and 1 lb of Lobster or/and Shrimps or/and Gambas • 2 lb of White Fish Cut in Thick Pieces such as Cod, Monkfish, Halibut or Red Snapper Fillets, Halibut • 1 Glass of Whine Wine (or 2 tbsp of Pernod Pastis as an option)
LIST OF COOKWARE AND ACCESSORIES:
1 Fine-mesh Strainer • 1 large stockpot • 1 Frying Pan
Bring a French Touch to Your Lifestyle!
Chez François
The password to download the Bouillabaisse recipe will be provided after the class
Elizabeth, Boston, Massachusetts
“Delicious bouillabaisse!! Thank you!”
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