Recipe for Tempeh Bouillabaisse 
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Yield:
6
Ingredients:
Amount Ingredient
2 pkt tempeh - (8 oz ea) cut 1/2" dice
8 x garlic cloves thinly sliced
1 med Spanish onion cut medium dice
2 tbl drained capers coarsely chopped
8 tbl chopped kalamata olives
4 cup low-sodium vegetable broth
1 cup dry white wine
1 can diced tomatoes - (14 oz) undrained
2 lrg bay leaves
1/2 tsp saffron (optional)
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp dried tarragon
1 tsp dried basil
1 tsp fennel seed
1/2 tsp celery seed
Instructions:
Instructions: In large, heavy saucepan, place all ingredients except parsley. Season with salt and pepper to taste.

Bring to a simmer, cover and cook over medium heat, 45 minutes. Remove bay leaves. Stir in parsley just before serving.

This recipe yields 6 servings.

Comments: The word bouillabaisse actually means to boil and reduce, and this is exactly what we do here. Simmering infuses the flavors into the tempeh, and as the liquid reduces, it further intensifies the bouquet of herbs, saffron, wine and tomatoes. Made a day ahead, the bouillabaisse tastes even better. Serve this dish in deep bowls with some of its broth and some fresh, crusty French bread and slices of roasted red pepper.

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