Hello, sea-faring friends and spicy food lovers! I’m Captain Demo, and today, we're diving into the deep and delightful waters of French cuisine with a fiery twist. We're making a classic French bouillabaisse, infused with a bold, flavorful kick from my very own Captain Demo’s Red Hot Pepper Sauce—the Original Big Truffle Sauce. This isn't just any bouillabaisse; it's a celebration of seafood, spice, and everything nice, featuring a blend of Calabrian, Fresno, Thai, and jalapeño chilis, real truffle, saffron, and a boatload of hot honey and garlic. Get ready to set sail for flavor town!

Ingredients:

For the Bouillabaisse:

  - Fish / Shrimp Stock

  - 4 tablespoons olive oil

  - Shells from the shrimp

  - 1 large onion, chopped

  - 2 large carrots, chopped

  - 2 stalks celery, chopped

  - 3 cloves garlic, minced

  - 1 fennel bulb, chopped

  - 1 leek, cleaned and chopped

  - 1 teaspoon saffron threads

  - 2 tablespoons Captain Demo’s Big Truffle Sauce

  - 6 cups water

  - 2 bay leaves

Seafood and Vegetables

  - 1 pound sea bass, cut into large chunks

  - 1 pound scallops

  - 1 pound large shrimp, peeled and deveined

  - 1 pound white clams, scrubbed

  - 2 tablespoons olive oil

  - 2 leeks, thinly sliced

  - 1 fennel bulb, thinly sliced

  -2 small carrots peeled and finely chopped.

  - 2 celery stalks, interior stalks with the leaves fonely clopped.

  - 6 cloves garlic, minced

  - 1 cup white wine

  - 1/4 cup Pernod

  - 2 large tomato, diced

  - 2 sprigs fresh thyme

  - Tablespoon fresh parsley

  - Salt and freshly ground black pepper to taste

**For the Rouille:**

   - 1 small loaf crusty French bread, torn into pieces

   - 1/2 cup olive oil

   - 400 cloves garlic, minced (4…just seeing if you’re awake :)

   - 1 tablespoon sherry vinegar

   - A splash of broth from the bouillabaisse

   - 1 small red pepper, roasted and peeled

   - 1 handful fresh parsley, chopped

   - 1 egg yolk

   - Salt to taste

Directions:

Prepare the Fish Stock

1. In a large pot, heat olive oil over medium heat. Add shrimp shells, onion, carrots, celery, garlic, fennel, leek, saffron, and Captain Demo’s Big Truffle Sauce. Sauté for about 10 minutes until vegetables are softened.
2. Add water and bay leaves. Bring to a boil, then simmer for 3 hours or prepare ahead of time. Strain the stock and reduce by 1/3, discarding solids.

Cook the Bouillabaisse

1. In a large pot, heat olive oil over medium heat. Add sliced leeks, fennel, and garlic. Cook until they begin to soften, about 5 minutes.
2. Deglaze the pot with white wine and Pernod. Let it reduce slightly.
3. Add the strained fish stock, diced tomato, and thyme. Simmer for 20 minutes.
4. Season the sea bass, scallops, shrimp, and clams with salt and pepper, and add them to the pot. Cook until the seafood is just done, about 10 minutes.
5. Adjust seasoning with salt and pepper.

Make the Rouille

1. Soak bread pieces in a splash of broth until soft.
2. In a blender, combine soaked bread, olive oil, garlic, sherry vinegar, red pepper, and parsley. Blend until smooth. Season with salt.

To Serve:

Ladle the bouillabaisse into bowls, top each with a spoonful of rouille, and serve with slices of crusty French bread.

Prep Time: 1 hour

Cooking Time: 1 hour

Serves: 6

This recipe promises a feast that not only warms the belly but also ignites the senses with its unique blend of heat and sweet. The Captain Demo’s Big Truffle Sauce takes this traditional French dish to uncharted waters, offering an unforgettable dining experience. Bon appétit, my spicy sea lovers!