Oak Street Bouillabaisse

The Back Story


·      2 tablespoons vegetable oil

·      1 small onion, chopped

·      1 stalk lemongrass, chopped

·      ¾ tablespoon Hondashi

·      4 tablespoons oyster sauce

·      2½ tablespoons tom yum paste

·      2½ tablespoons lemon juice

·      2 tablespoons lime juice

·      1 tablespoon red miso

·      6 Louisiana crawfish

·      6 calamari tubes

·      6 calamari tentacles

·      6 mussels

·      2 ounces grouper, halved

·      2 ounces salmon slices

·      2 small heads baby bok choy



-      Heat oil in large pot and saute onions and lemongrass, 5 minutes

-      Add 1 quart of water and simmer 30 minutes

-      Strain and add Hondashi, oyster sauce, tom yum paste, lemon and lime juice and red miso

-      Bring mixture to a boil and add remaining ingredients. Cook through and serve with jasmine rice

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)


This dish looks delicious, why I never ate at this place?

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