Buoy Base

Bouillabaisse is that wonderful shellfish and fish stew from the South of France. Cioppino, on the other hand, is an Italian immigrant version from San Francisco. If you were going to do it right, you’d spend 30 to 40 minutes gently cooking fish bones, shellfish shells, veggies, herbs, wine, and spices in water. That’s the “base” part. Then you’d strain it, throw away the bones & stuff, bring the stock to a boil, and add fresh fish & shellfish. That would be the “other” part. However, we’ve already spent time making a rich, concentrated “base” part. Now all you have to do is buy the fish, shrimp, clams, mussels, etc. for the “other” part. How's that sound?!