“I was pleased to sample the bouillabaisse last night when I was at a cake decorating class– I would love the recipe if at all possible. It was simply delicious!!!!”

Chef-instructor Katy Colson taught an international soup class that included Vietnamese bouillabaisse. Traditionally, bouillabaisse is a French fish soup flavored with saffron, tomato, parsley, and garnished with a spicy mayonaisse called rouille. When the French ruled Vietnam, many French foods were incorporated into the local cuisine — such as baguette sandwiches and crepes. This seafood soup is flavored with the Vietnamese seasonings of fish sauce, chile paste, cilantro, and lime juice.

Katy is responsible for two of our favorite recipes: polenta with Gorgonzola cheese, spinach, and mushrooms from “Tuscany for Two” (the next open class is May 29) and the chicken enchiladas with tomatillo salsa in chile gravy from “Margarita Madness” (the next class is March 21). Don’t miss these upcoming classes taught by Katy Colson:

• “Grillers and Growlers” on April 21
• “Rustic French Bistro” on May 8
• “Under the Tuscan Stars” on May 13

Vietnamese Bouillabaisse

• 2 tablespoons olive oil 
• 2 leeks, washed and thinly sliced
• 4 shallots, peeled and chopped
• 2 ribs of celery, thinly sliced
• 6 garlic cloves, minced
• 1 tablespoon chile paste
• 2 cups chopped tomatoes
• 1 tablespoon tomato paste
• 1/4 cup fish sauce
• 2 tablespoons maple syrup
• 1 cup white wine
• 4 red potatoes, scrubbed and cut into 1/2-inch cubes
• 1/4 teaspoon saffron threads
• 1 teaspoon chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 2 quarts chicken stock
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 pound salmon, skinned and cut into 1 1/2-inch pieces 
• 1/2 pound sea scallops
• 1/2 pound shrimp, peeled and deveined
• 1 dozen mussels or clams, scrubbed clean

In a wide soup pot, heat the oil. Add the leeks, shallots, and celery and cook for 5 minutes, stirred occasionally. Add the garlic and chile paste and cook for a minute. Add the tomatoes, tomato paste, fish sauce, and maple syrup and cook for a minute. Add the white wine and cook for several minutes to reduce. Add the saffron, oregano, and thyme. Add the stock and potatoes and bring to a boil, then simmer for 20 minutes.

Add the salmon, scallops, shrimp, and mussels. Cook until the mussels open about 4 minutes. Stir in the lime juice and cilantro and serve with rouille.

for the rouille:

• 1 russet potato, peeled and cut into 1-inch cubes
• 1 red bell pepper
• 2 egg yolks
• 3 garlic cloves
• 1 tablespoon chile paste
• 1 teaspoon salt
• 1/4 cup olive oil

In a sauce pan filled with salted water, cook the potato until tender. Drain and mash. Roasted the pepper until blackened, cover and steam until cool, then peel and chop. In a food processor, puree the pepper with the egg yolks, garlic, chile paste, and salt until smooth. Add the potato. With the machine running, add the oil.