Bouillabaisse from Epcot's France Pavilion For Your Christmas Dinner Menu

Bouillabaisse from Disney's Bistro de Paris

I love a good Disney meal. And Bouillabaisse is one of my favorite dishes! It's been cold here in central Indiana, as it tends to be this time of year. This stew is a perfect warm and hearty meal to sit down to. And it's elegant enough to serve at your Christmas table.

On our most recent trip to Walt Disney World, I was in search of a new Disney cookbook. We've had Mickey's Gourmet Cookbook for years, and I still reference it regularly. But I was ready for a new collection of recipes. I came home with this wonderful book: Delicious Disney. I couldn't be happier. It has a wide variety of recipes and although this one seems extravagant, it was really simple to put together. I did this for a week night meal. I purchased seafood stock instead of making my own and used canned tomatoes since the fresh ones we get in winter are not worth eating. The bouillabaisse got rave reviews from everyone but the kids (which I expected). Here's the recipe:

Bouillabaisse Provençale
serves 8

2 cloves garlic
1 shallot, sliced
1 bay leaf
2 cups peeled fresh tomatoes (I used canned)
2 cups fish stock (I used packaged seafood stock)
1 cup dry white wine (I used a pinot grigio)
1/2 tsp fennel seeds
1/8 tsp saffron
1 tsp coarse salt
1/4 tsp freshly ground pepper
2 T chopped parsley
2 raw lobster tails, without the shell, cut in 4 pieces
1 lb cod, cut in 1 1/2 inch pieces
1 lb sea bass, cut in 1 1/2 inch pieces
1 lb snapper, cut in 1 1/2 inch pieces
12 medium shrimp
8 clams
8 mussels
loaf of crusty bread

1. Heal oil in large stockpot over medium-high heat. dd garlic and shallot, and cook until shallots are tender.

2. Add bay lear, tomatoes, fish stock, wine, fennel seeds, saffron, salt, pepper, and parsley; bring to a boil, reduce heart, and simmer for 20 minutes, stirring occasionally.

3. Ten minutes before serving, add lobster, cod, sea bass, and snapper, and cook 5 minutes. Add shellfish and cook 5 more minutes, or until shells open.

4. Ladle into wide serving bowls, and serve with crusty bread.

I hope you enjoy it as much as we did! Until next time, may all your holidays be filled with fairy dust!