Vegan Bouillabaisse

Name: Vegan Bouillabaisse
Yield: Makes 4-6 servings
Cuisine: Italian
Ingredients: 1 large white leek, cut in ½-inch coins; 1 tablespoon extra olive oil; 1 cup vegan mayo substitute; 2 tablespoons red chili paste; 2 cup crushed tomatoes in juice; 1 tablespoon sea salt; 1 quart water; 1 tablespoon white miso; 1 tablespoon saffron threads; 1 cup dry white wine; 4 coins sliced fresh ginger; Zest of 1 orange; 2 bay leaves; 2 sheets Kombu sea vegetable; 2 medium new potatoes, ½-inch slices; 1 fennel bulb, ½-inch slices; 4 crushed garlic cloves; 2 celery stalks, ¼-inch diagonals; 1 crusty French baguette, cut into long diagonal slices; ½ cup fennel fronds, from bulb; ½ cup Pernod; 4 sprigs fresh thyme; 2 smashed garlic cloves; 8 shiitake mushroom caps, stems removed; 1 large red pepper, charred over an open flame, peeled, cut into 8 slices; 1 yellow zucchini, ½-inch coins; 2 8-inch peeled Japanese eggplants, cut into 1-inch diagonals; 1 carrot, ½-inch diagonals; 2 large king oyster mushrooms, cut into 1½-inch “scallops” scored on the cut sides; 2 large king oyster mushrooms, cut into 1½-inch “scallops” scored on the cut sides

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

Chef Al Paris holds an incredible food philosophy of freshness and respect for ingredients as dearly to his heart as his love of creative cooking. This dish…this dish…it’s a few steps, but I am telling you that it will be on your table all the time.

This dish evokes the story of Niko, a 68-year-old Buddhist vegan grandmother and chef who has moved from Kyoto, Japan, with her daughter Ren and her new French son in law Didier<

Ingredients

Europe
Italy
Vegan
Soup
Mediterranean

Ingredients

Method