Insanely Delicious Vegan BOUILLABAISSE 🐚 French SEE-Food Soup Bursting with Flavors of the Sea

Vegan Meat Cookbook: https://www.penguinrandomhouse.com/bo... Other Videos Mentioned: Brilliant Bouillon:    • Brilliant Bouillon | DIY, VEGAN  Chickenle...   BOUILLABAISSE RECIPE: ¼ cup extra-virgin olive oil, plus more for frying the fish 1 yellow or white onion, diced 1 carrot, diced 1 fennel bulb, cored and diced 1 red bell pepper, diced 8 cloves garlic, minced Sea salt 1 pound very ripe fresh tomatoes, diced, or 1 (15-ounce) can diced tomatoes 5 cups vegetable stock ½ cup white wine 1 sheet nori Large pinch of saffron 2 or 3 dashes of cayenne pepper 2 medium Yukon Gold potatoes, cut into ½-inch cubes 8 ounces oyster mushrooms 8 ounces store-bought vegan shrimp, such as Sophie's Kitchen, Layonna, or Loving Make the bouillabaisse: In a large Dutch oven or soup pot, heat the olive oil over medium, then add the onions, carrot, fennel, bell pepper, garlic, and a good pinch of salt and sauté for about 10 minutes, until the vegetables are tender. Add the tomatoes, stock, and wine. Crumple the piece of nori in your hand to form a wad and add it to the soup. Stir in the saffron and cayenne and simmer for about 10 minutes, until everything is breaking down and beginning to meld together. Remove 2 cups of the mixture, including as much of the nori wad as you can (don't worry if you can't get it all), put it in a blender, and blend briefly until it forms a textured slurry. Put this back into the soup. Add the potatoes, oyster mushrooms, and shrimp. Simmer for another 10 to 15 minutes, until the potatoes are tender. If you are not serving the soup right away, allow it to cool and refrigerate until you are. While the soup is simmering, prepare the croutes (toasted bread) and rouille and preheat the oven to 325 F