MARK BITTMAN'S BOUILLABAISSE
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base. This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it. There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally. Another is to use shrimp shells. A third is to accumulate lobster bodies, which make fantastic stock. In any case, you combine whatever you have with some aromatics (thyme branches, onion, celery, carrot, garlic, peppercorns) add water and simmer for 15 to 30 minutes. Cool, strain and freeze if you like. When you're ready to make the soup, procure your seafood - pretty much any combination of fish and shellfish will do, but avoid dark-fleshed fish - and go forth. From there, it's no more difficult than making a pot of vegetable soup.
Provided by Mark Bittman
Categories dinner, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat oven to 400 degrees; brush bread liberally with olive oil, and bake on a sheet, turning once, until golden and crisp, about 5 minutes. Set aside.
- Add enough olive oil to a Dutch oven, deep skillet or shallow pot to make a thick layer (don't skimp) on the bottom. In it, cook onion, garlic, celery, carrot, potato, fennel and saffron until glossy. Add stock and tomato and bring to a moderate boil; cook until thick and stewy rather than soupy. Season to taste; it should be so delicious that you don't even care whether you add fish.
- Lower heat to a simmer, and, as you add fish, adjust heat so that the liquid continues to bubble gently. Add fish in order of how long they will take to cook. Monkfish, striped bass and squid are fish that might require more than a few minutes, so add them first. About five minutes later add clams and mussels, holding back any fish that has been cooked or will cook in a flash. When mollusks open, add remaining fish. Cut scallops into quarters and place in the bottom of 4 bowls.
- Add pastis if you're using it; taste and adjust seasoning. Ladle hot soup and fish over the scallops, distributing clams and mussels evenly. Garnish and serve with croutons and rouille, if you're using.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1002 milligrams, Sugar 6 grams, TransFat 0 grams
BOUILLABAISSE
Bouillabaisse is a rich, traditional seafood stew from the south of France. It always contains garlic, saffron, and, of course, seafood. It's almost always served with a garlic-and-mayonnaise concoction called rouille spread on grilled bread. In order to save time, this version calls for prepared clam juice, mussels, and boneless fish fillets (in the traditional version, usually several types of small flavorful fish are sautéed in olive oil and simmered for some time). The clam juice and mussels are very flavorful. In order to save on fat and calories, there's no added olive oil-and I omitted the rouille and grilled bread altogether. This version is quite delicious as is and goes together quickly, so it's fine for a weeknight meal.
Yield serves 4
Number Of Ingredients 9
Steps:
- In a large sauté pan over high heat, bring the fennel, garlic, white wine, saffron, sea clam juice, and marinara sauce to a boil. Reduce the heat to low, cover, and simmer until the fennel is tender, about 7 minutes.
- Season the fish with salt and pepper to taste. Add the fish and mussels to the pan. Raise the heat to high, cover, and simmer until the fish is just cooked through and the mussels have opened, about 8 minutes.
- Season with salt and pepper to taste, ladle into bowls, and serve.
- Garlic is an awesome flavor enhancer, and virtually calorie-free. To save time, buy peeled garlic cloves and store them in water in the refrigerator to avoid oxidization.
- Fat: 27g (before), 3.7g (after)
- Calories: 904 (before), 226 (after)
- Protein: 25g
- Carbohydrates: 17g
- Cholesterol: 49mg
- Fiber: 3g
- Sodium: 968mg
People also searched
More about "berghoff restaurant bouillabaisse recipes"
REAL BOUILLABAISSE (BOUILLABAISSE MARSEILLAISE) RECIPE - SERIOUS …
From seriouseats.com
4/5 (2)Total Time 3 hrs 20 minsCategory Mains, Soups And StewsPublished Sep 25, 2018
CLASSIC FRENCH BOUILLABAISSE RECIPE - FAMILYSTYLE FOOD
Web Dec 18, 2023 Julia Child’s classic bouillabaisse recipe is a type of French seafood stew that combines fish, shellfish and vegetables in a tasty broth. Aside from cooking her …
From familystylefood.com
From familystylefood.com
BOUILLABAISSE IS A MEDITERRANEAN FISH SOUP - LOVE FRENCH FOOD
Web Oct 21, 2023 In a large heavy-bottomed saucepan, pour in the olive oil, crushed garlic, minced onion, tomatoes, bouquet garnish, and saffron.; Add the fish bones and the …
From lovefrenchfood.com
From lovefrenchfood.com
BOUILLABAISSE RECIPE - THE FORKED SPOON
Web Jessica Randhawa. August 6, 2023. 4.88 from 8 votes. Last Updated August 6, 2023 | 0 Comments. This post may contain affiliate links. Read my disclosure policy. Jump to …
From theforkedspoon.com
From theforkedspoon.com
ALIAS FARM TO TABLE
Web Location. 7150 Farm Station Road. Warrenton, Virginia 20187. Contact. [email protected] (540) 422-0340
From aliasvinthill.com
From aliasvinthill.com
WARRENTON RESTAURANT REVIEW - BLACK BEAR BISTRO & BRICK OVEN
Web Black Bear Bistro & Sweeney’s Cellar . – A twist on typical pub fare. “take a longer look at the chow offerings, and it’s easy to see what makes this four-month-old restaurant …
From blackbearbistro.com
From blackbearbistro.com
EASY BOUILLABAISSE (FRENCH FISH STEW) - POSH JOURNAL
Web Jan 24, 2021 Ingredients. How to Make Bouillabaisse - Provençal Fish stew. Tips. Storage. How to Reheat Leftover French Fish Stew. 📖 Recipe. 💬 Comments. Ingredients. …
From poshjournal.com
From poshjournal.com
BOUILLABAISSE | RICARDO
Web Bouillabaisse. (4) Rate this recipe. Preparation 1 h. Cooking 45 min. Servings 4. This seafood stew hails from the port city of Marseille and is truly the south of France in a …
From ricardocuisine.com
From ricardocuisine.com
BOUILLABAISSE RECIPE (FRENCH SEAFOOD STEW) • JUST ONE COOKBOOK
Web Jun 6, 2011 Do you love seafood? Then you’ll enjoy this easy Bouillabaisse recipe for delicious French Seafood Stew infused with fragrant saffron. It‘s a perfect way to enjoy …
From justonecookbook.com
From justonecookbook.com
CLASSIC BOUILLABAISSE | CANADIAN LIVING
Web Mar 11, 2013 Ingredients. 1 tablespoon olive oil. 2 cloves garlic minced. 1/2 bulb fennel cored and thinly sliced. 1 leek (white and light green parts) sliced. 1 tablespoon grated …
From canadianliving.com
From canadianliving.com
BOUILLABAISSE RECIPE (SEAFOOD STEW) - A WELL-SEASONED KITCHEN®
Web Feb 6, 2024 This French inspired seafood stew offers a taste of the Mediterranean in every spoonful by combining fresh fish and seafood with a fragrant blend of onions, peppers, …
From seasonedkitchen.com
From seasonedkitchen.com
SIMPLE SEAFOOD BOUILLABAISSE - THE PETITE COOK™
Web Mar 31, 2016 Recipe. 5 from 1 vote. Seafood Bouillabaisse is love at first spoon - Fresh, aromatic Mediterranean flavors infused in a delicate saffron aroma, this light and easy …
From thepetitecook.com
From thepetitecook.com
BOUILLABAISSE RECIPE - SIMPLY RECIPES
Web Mar 21, 2024 1/2 teaspoon salt. 1/4 cup soft white bread, pulled into bits. 1/2 cup olive oil. 3 pounds of at least 3 different kinds of fish fillets (such as sea bass, red mullet, haddock, …
From simplyrecipes.com
From simplyrecipes.com
HOW TO MAKE BOUILLABAISSE: CLASSIC FRENCH BOUILLABAISSE RECIPE
Web Dec 30, 2023 cook time. Ingredients. 5 lb assorted fresh fish, divided into firm- and soft-fleshed varieties. 2 crayfish. 1 baguette, sliced ½-inch thick. ½ cup extra-virgin olive oil. 2 …
From masterclass.com
From masterclass.com
BOUILLABAISSE | EMERILS.COM
Web Recipe. Bouillabaisse. A provincial French soup that is a real crowd-pleaser. Yield: 4 to 6 servings. Ingredients. 1/2 cup olive oil. 1 cup thinly sliced onion. 1/2 cup thinly sliced leek, …
From emerils.com
From emerils.com
BOUILLABAISSE RECIPE - DINNER AT THE ZOO
Web Jul 26, 2023 This bouillabaisse is French seafood stew with fresh fish, shrimp, clams and mussels, all simmered together in a flavorful broth. An easy and elegant meal that's …
From dinneratthezoo.com
From dinneratthezoo.com
BOUILLABAISSE – A CLASSIC FRENCH BROTH [RECIPE] - THE FRENCH FOOD
Web Sep 18, 2021 • Cuisine: French. • Yield: 10 servings. • Preparation Time: 20 minutes. • Cooking time: 1 hour and 40 minutes. • Total Time: 2 hours. • Calories: Bouillabaisse = …
From thefrenchfood.com
From thefrenchfood.com
MENU — ALIAS FARM TO TABLE
Web Dandelion Puree, Bouillabaisse Sauce . Cana, Albariño, Greenstone, Loudoun, Virginia (2022) Whiffletree Farms Chicken. Whiffletree Farms Chicken . ... Pairing listed below …
From aliasvinthill.com
From aliasvinthill.com
BOUILLABAISSE RECIPE FOR SEAFOOD LOVERS - EATING RICHLY
Web 21. 95. Jump to Recipe. Seafood bouillabaisse is a French stew where fish and shellfish are simmered with earthy root vegetables for a deeply flavorful seafood stew unlike any …
From eatingrichly.com
From eatingrichly.com
THE 15 BEST RESTAURANTS IN WARRENTON, VA - RESTAURANT MENUS, …
Web “Visiting Virginia for a few days and this place popped up in my search for breakfast food. VERY glad we stopped in. Clean, good ventilation and fast friendly service. Coffee was …
From restaurantji.com
From restaurantji.com
BERGHOFF RESTAURANT BOUILLABAISE RECIPE - RECIPEZAZZ.COM
Web When I got my first job, I used my first paycheck to treat my parents to dinner at the Berghoff Restaurant. It was Friday, and bouillabaisse was the ... Recipe Categories . …
From recipezazz.com
From recipezazz.com
You'll also love