Morimoto bouillabaisse from Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto

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Notes about this recipe

  • Rinshin on November 19, 2016

    Delicious! Outstanding served with chilled good quality sake such as junmai ginjos. I used frozen lobster broth I had on hand as well as as more lobster and shrimp shells to make the broth. Skipped on fish stock. Used seafood I had which were lobster, shrimp and large scallops. Added maetake, shitake and shimeji mushrooms. Greens consisted of Japanese negi (thick long green onion aka Tokyo negi) and komatsuna (Japanese mustard green). Reduced the amount of kochijan to 1/2 mixed with two types of miso. Added tsp of koji powder to the stock. Served tabletop - perfect on cool rainy night. Photo added

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