Niko's Vegan Bouillabaisse

christinacooks.com

Carol

subheading: For Niko’s Sea Broth:

1 tablespoon extra olive oil

1 large white of leek, cut in ½ inch coins

4 crushed garlic cloves

2 celery stalks, ¼ inch diagonals

2 medium new potatoes, ½ inch slices

1 fennel bulb, ½ inch slices

2 bay leaves

2 sheets Kombu sea vegetable

4 coins sliced fresh ginger

Zest of 1 orange

1 tablespoon saffron threads

1 cup dry white wine

1 quart water

1 tablespoon white miso

2 cup crushed tomato in juice

1 tablespoon sea salt

subheading: For Rouille:

1 cup vegan mayo substitute

2 tablespoons red chili paste

1 teaspoon Dijon mustard

1 teaspoon paprika

subheading: For the Bouillabaisse:

1 ½ tablespoons extra virgin olive oil

2 each Large King Oyster Mushrooms, cut into “1 ½ inch Scallops” scored on the cut sides

1 carrot, ½ inch diagonal

2 each 8 inch peeled Japanese eggplant, cut into 1-inch diagonal

1 yellow zucchini, ½ inch coins

1 large red pepper, charred over an open flame, peeled, cut into 8 slices

8 shiitake mushroom caps, stems removed

2 smashed garlic cloves

4 sprigs fresh thyme

½ cup Pernod

½ cup Fennel fronds, from bulb

1 crusty French Baguette, cut into long diagonal slices

For the sea broth

Directions at christinacooks.com

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