My Good Bouillabaisse Recipes

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BOUILLABAISSE

A French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. You can leave the shrimp and lobster in the shell for more flavor to be added to the stew. If you do make recipe #147961 do add the shells from the lobster and crab. I do favor the Alternative method in that recipe. This can be made the day before. All the fish is optional and interchangeable.

Provided by Rita1652

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 24



Bouillabaisse image

Steps:

  • Add saffron to sherry set aside.
  • Cut fish into bite size pieces.
  • Scrub clams and mussels.
  • In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
  • Add all liquids and seasonings including the saffron infused sherry.
  • Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
  • Serve hot in large bowls.
  • Top with garnishes.
  • Serve with crusty bread, and a tossed salad.

Nutrition Facts : Calories 302.4, Fat 12.2, SaturatedFat 1.9, Cholesterol 88.4, Sodium 1371.8, Carbohydrate 14.7, Fiber 3, Sugar 5.6, Protein 30.1

1/2 cup dry sherry
1/2 teaspoon saffron
1 lb flounder or 1 lb trout, boned and fillet
1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled)
10 small clams
10 mussels
2 small squid, cleaned and sliced into rings
1/4 cup olive oil
1 large onion, diced
2 shallots, minced
1 carrot, diced
1 cup fennel bulb, thinly sliced
6 garlic cloves, minced
28 ounces tomatoes, diced with liquid
2 cups clam juice (or Recipe #147961) or 2 cups chicken broth (or Shrimp Stock (2 Methods))
1 tablespoon tomato paste
2 teaspoons salt
1 teaspoon thyme
1/2 teaspoon basil
2 tablespoons fresh parsley
pepper
garlic-infused olive oil
parsley
red pepper flakes

BOUILLABAISSE

Categories     Soup/Stew     Fish     Garlic     Onion     Potato     Shellfish     Tomato     Bake     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 22



Bouillabaisse image

Steps:

  • Make croutons:
  • Put oven rack in middle position and preheat oven to 250°F.
  • Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
  • Make soup:
  • Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
  • Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
  • Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
  • Stir 3 tablespoons broth from soup into rouille until blended.
  • Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
  • Top each serving with 1 teaspoon rouille and serve remainder on the side.

For croutons
12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
For soup
1 (1- to 1 1/4 -lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon crumbled saffron threads
1 1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups white fish stock (or store-bought)
3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
1/2 pound cockles or small hard-shelled clams, scrubbed
1/2 pound cultivated mussels, scrubbed and any beards removed
1/2 pound large shrimp in shells
Rouille

MY GOOD BOUILLABAISSE

An easier bouillabaisse to make, this one is quick and tasty! Just add a crusty loaf of bread and a salad.

Provided by MizzNezz

Categories     Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17



My Good Bouillabaisse image

Steps:

  • In dutch oven on med heat, bring oil and 1/4 cup clam juice to a boil.
  • Add onions, leeks, garlic and potatoes.
  • Cook and stir for 4 minutes.
  • Add remaining clam juice, and tomatoes (with juice); bring to a boil.
  • Cook and stir for 10 minutes.
  • Add halibut, scallops and shrimp; cook and stir for 5 minutes.
  • Stir in herbs and salt and pepper.
  • Cook 1 more minute.

Nutrition Facts : Calories 470.2, Fat 8.4, SaturatedFat 1.2, Cholesterol 145.6, Sodium 1259.7, Carbohydrate 47.6, Fiber 6.5, Sugar 13.4, Protein 50.6

1 tablespoon olive oil
16 ounces clam juice
1 cup chopped onion
2 leeks, thinly sliced
5 cloves garlic, minced
12 ounces small potatoes, quartered
1 (28 ounce) can Italian plum tomatoes, chopped
1 lb halibut, cut into 2 in cubes
8 ounces bay scallops
8 ounces large shrimp, peeled and cleaned
2 teaspoons basil
1 teaspoon thyme
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon pepper

BOUILLABAISSE

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 41



Bouillabaisse image

Steps:

  • For the shrimp stock: In a large saucepan over high heat, heat the oil until almost smoking. Add the shrimp shells and tails, onion, carrot and celery and saute, stirring occasionally, for 5 minutes. Add the wine and cook until reduced by half, then add 10 cups of cold water, the tomatoes, parsley, bay leaf and peppercorns. Bring to a boil, reduce the heat to medium low and simmer, skimming the surface occasionally, for 40 minutes.
  • Strain the stock through a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids. The stock can be made 2 days in advance and stored tightly covered in the refrigerator, or frozen up to 3 months.
  • For the tomato aioli: Combine the mayonnaise, anchovies, tomato powder, tomato paste, green onion, lemon juice, lemon zest, salt and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • For the broth: Heat the oil in a large, high-sided saute pan over high heat and cook the fennel and onion until they begin to soften. Add the pastis and cook until reduced by half, about 5 minutes. Add the tomatoes, saffron, chile flakes and 2 cups of the shrimp stock. Bring to a boil, add the garlic and cook until reduced by half, about 10 minutes. Add 4 more cups of shrimp stock, reduce the heat and cook until the flavors meld and the broth reduces slightly, about 20 minutes. Strain the shrimp-tomato broth into a large bowl, discard the solids, pour the liquid back into the high-sided saute pan and set aside.
  • For the anchovy butter: Put the anchovies and butter in a bowl and mix until combined. Season with salt and pepper, cover and refrigerate until cold, at least 20 minutes.
  • For the seafood: Heat 2 tablespoons of the oil in a large saute pan over high heat. Season the scallops on both sides with salt and pepper. Sear the scallops on one side until golden brown, about 2 minutes, then turn over and cook for 30 seconds. Remove to a baking sheet.
  • Add another tablespoon of the oil to the pan and season both sides of the halibut fillets with salt and pepper. Sear on one side until golden brown, then turn over and cook for 30 seconds. Remove to the baking sheet with the scallops.
  • Heat the remaining tablespoon of oil in the large saute pan, season the shrimp with salt and pepper and sear until the shells become lightly golden brown, about 1 1/2 minutes per side. Deglaze the pan with 1 cup of the reserved shrimp-tomato broth. Transfer the liquid to the remaining shrimp-tomato broth in the high-sided saute pan.
  • Heat the shrimp-tomato broth over high heat. Add the mussels, cover and cook until they open, about 2 minutes. Remove the mussels to the baking sheet with a slotted spoon and discard any that did not open.
  • Add the seared seafood and lobster tails to the shrimp-tomato broth, cover and let cook for 2 minutes.
  • To serve: Add the anchovy butter to the broth and cook until thickened; stir in the parsley, tarragon and lemon zest. Top each baguette slice with a large dollop of tomato aioli and garnish with chives. Divide the seafood and broth among 6 large, slightly shallow soup bowls. Top each with a tomato aioli crouton and garnish with more parsley or tarragon or chives, if desired.

4 tablespoons canola oil
6 sea scallops, patted dry
Kosher salt and freshly ground black pepper
Six 3-ounce halibut fillets
6 anchovies, drained and finely chopped
4 tablespoons unsalted butter, slightly softened
Kosher salt and freshly ground black pepper
6 large red shrimp, such as Carabineros, shells and heads on
18 mussels, scrubbed
Three 8-ounce lobster tails, boiled in salted water for 5 minutes, drained and halved lengthwise
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons chopped fresh tarragon, plus more for garnish
1 teaspoon finely grated lemon zest
Six 1/2-inch-thick slices baguette, lightly toasted
Finely chopped fresh chives, for garnish
1/4 cup canola oil
5 cups raw shrimp shells, heads and tails (about 2 pounds), rinsed well
1 medium yellow onion, peeled and coarsely chopped
1 small carrot, coarsely chopped
1 medium stalk celery, coarsely chopped
1 cup white wine
2 plum tomatoes, coarsely chopped
10 sprigs fresh flat-leaf parsley
1 bay leaf
1/2 teaspoon whole black peppercorns
1/2 cup mayonnaise
2 anchovies, drained and finely chopped
2 tablespoons tomato powder
2 teaspoons tomato paste
1 green onion (green and pale green parts), thinly sliced
Juice and finely grated zest of 1/2 lemon
Juice and finely grated zest of 1/2 lemon
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 small head fennel, halved and thinly sliced
1 small onion, halved and thinly sliced
1/2 cup pastis, such as Pernod
One 15-ounce can plum tomatoes, drained
Pinch of saffron
Pinch of Calabrian chile flakes
1 head garlic, halved crosswise

BOUILLABAISSE

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 23



Bouillabaisse image

Steps:

  • Make the rouille: Puree the mayonnaise, roasted red peppers, olive oil, lemon juice, garlic and a pinch of salt in a blender until smooth. Transfer to a small bowl; refrigerate until ready to serve.
  • Prepare the bouillabaisse: Grate the tomato flesh on the large holes of a box grater down to the skins; reserve the skins separately. Peel and devein the shrimp, reserving the shells and tails for the broth; clean and debeard the mussels. Refrigerate the seafood until ready to use.
  • Make the broth: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the shrimp shells and tails and cook, stirring, until bright red, about 3 minutes. Stir in the tomato paste until incorporated, about 30 seconds. Add the clam juice, 4 cups water, the reserved tomato skins, the orange zest and 1/4 cup of the sliced fennel. Bring to a boil, then reduce the heat to medium; simmer until the liquid is reduced to about 4 cups, 12 to 15 minutes. Strain the broth through a fine-mesh sieve set over a bowl, pressing on the solids to extract the liquid; reserve the broth.
  • Wipe out the pot and heat the remaining 3 tablespoons olive oil over medium heat. Add the remaining fennel, the shallot, garlic and a pinch of salt; partially cover and cook, stirring occasionally, until the fennel begins to soften, about 5 minutes. Add the reserved grated tomato flesh and cook, stirring, until slightly thickened, about 2 minutes. Stir in the saffron, then add the wine and simmer until the liquid is reduced by about two-thirds, about 4 minutes. Add the reserved broth and return to a simmer.
  • Add the mussels to the pot; cover and cook 4 minutes. Add any thick pieces of fish and cook, covered, 2 minutes. Add the remaining fish and the shrimp and cook, covered, until the mussels open and the fish and shrimp are just cooked through, 3 to 4 more minutes. (Discard any mussels that do not open.) Season with salt and pepper.
  • Spread the baguette with the rouille and serve with the bouillabaisse. Sprinkle with parsley.

1/2 cup mayonnaise
1/4 cup chopped jarred roasted red peppers, drained and patted dry
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 clove garlic, roughly chopped
Kosher salt
4 plum tomatoes, halved lengthwise
1 pound large shell-on shrimp
1 pound mussels
6 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
2 8-ounce bottles clam juice
1 wide strip orange zest
1 bulb fennel, quartered, cored and thinly sliced
1 large shallot, thinly sliced
2 cloves garlic, finely chopped
Kosher salt
Small pinch of saffron threads
1/2 cup dry white wine
1 1/2 pounds firm white fish (such as cod, monkfish or black sea bass), cut into 3-inch pieces
Freshly ground pepper
1 baguette, sliced and toasted
2 tablespoons finely chopped fresh parsley

BOUILLABAISSE

Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course

Provided by Barney Desmazery

Categories     Dinner, Fish Course, Lunch, Main course, Soup, Starter

Time 2h

Number Of Ingredients 29



Bouillabaisse image

Steps:

  • To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside - can be made a day ahead and kept in an airtight container.
  • Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
  • Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
  • While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
  • Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
  • Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.72 milligram of sodium

1 leek, green top left whole, white finely sliced
small bunch fresh thyme
3 bay leaves
bunch parsley, stalks whole, leaves roughly chopped
2 strips of orange peel
1 mild red chilli
4 tbsp olive oil
2 onions, chopped
1 leek
1 fennel, fronds picked and reserved, fennel chopped
4 garlic cloves, minced
1 tbsp tomato purée
1 star anise
2 tbsp Pernod, optional, if you have it
4 large, ripe tomatoes, chopped
large pinch (⅓ tsp) saffron strands
1 ½l fish stock
100g potato, one peeled piece
1kg of filleted mixed Mediterranean fish, each fillet cut into large chunks. (We used a mix of red and grey mullet, monkfish, John Dory and gurnard)
300g mussels, optional
2 garlic cloves
1 small chunk of red chilli (optional)
small pinch saffron
1 piece of potato, cooked in the broth, (see above)
1 egg yolk
100ml olive oil
1 tbsp lemon juice
½ baguette, thinly sliced
1 tbsp olive oil

TRADITIONAL BOUILLABAISSE

What goes into a traditional bouillabaisse? That depends on whom you ask. But a pot typically includes at least four kinds of fish -- some firm and some soft -- as well as fennel, garlic, olive oil, onion, parsley, saffron, and tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 22



Traditional Bouillabaisse image

Steps:

  • Marinate fish: Stir together saffron and pastis; set aside. Stir together sliced fennel, 1/4 cup fronds, and 2 tablespoons garlic. Divide fennel mixture between two 9-by-13-inch nonreactive baking dishes. Cut fish into uniform portions, each 4 to 5 inches long and 2 to 3 inches wide. Generously season with salt. Put thick pieces in one baking dish and thin ones in the other. (They will be poached in separate batches later.) Pour 2 tablespoons pastis mixture and 1/4 cup oil into each dish; turn fish to coat. Cover; marinate in refrigerator 2 hours, turning once.
  • Meanwhile, prepare stock: Cover fish heads and bones with cold water; let soak. Heat remaining 1/4 cups oil in a tall, 10-quart stockpot (that includes a steamer basket for later use) over medium heat until hot but not smoking. Add onion, leeks, celery, chopped fennel, 1 tablespoon salt, and remaining garlic. Cook, stirring, until translucent, about 7 minutes.
  • Add tomato paste; stir well. Stir in 2 cups wine, remaining pastis mixture, orange zest, and juice. Tie together bay leaves, parsley, thyme, and rosemary sprigs with kitchen string; add to pot. Stir broth. Bring to a boil.
  • Drain and rinse fish heads and bones; add to pot. Pour in 10 cups cold water (liquid should come to within 3 inches of rim of pot). Bring to a boil; let boil for 10 minutes. Skim foam from surface.
  • Reduce heat to medium-high. Stir in tomatoes. Cook until stock is slightly reduced, about 20 minutes. Raise heat to high; boil until olive oil binds with liquids, 20 to 30 minutes. Meanwhile, bring marinated fish to room temperature.
  • Steam shellfish: Put mussels and shrimp in a large, shallow pot (steaming the shrimp in their shells enhances their flavor). Add 1/2 cup wine and 1/4 cup fennel fronds; cover. Cook over high heat until shrimp are pink and cooked through and mussels are open (check pot frequently after 4 minutes). Transfer cooked shellfish with a slotted spoon to a large bowl (after 7 minutes, discard any mussels that remain closed); reserve pot. Cover bowl with foil.
  • Pass stock through a food mill: Using tongs or a slotted spoon, lift out heads and large bones; discard. Discard herbs. In batches, pass stock through a food mill set over the pot of shellfish juices, extracting as much liquid as possible. (If you don't have a food mill, pass stock through a fine sieve, firmly pressing on solids with the back of a ladle.) Discard solids.
  • Pass broth through a chinois or a fine sieve into stockpot. Press on solids; discard. Reserve 1/2 cup broth for rouille.
  • Cook potatoes: Bring broth to a boil. Place potatoes in steamer basket; submerge in broth. Reduce heat to medium; cook until tender, about 8 minutes. Transfer to a serving platter; cover with foil.
  • Cook fish: Return broth to a boil. Place thick fish pieces in basket; submerge in broth. Reduce heat to low. Poach until cooked through, about 6 minutes. Transfer to platter; cover with foil. Return broth to a boil; place thin fish pieces in basket; submerge in broth. Reduce heat to low; poach until cooked through, 4 to 5 minutes. Transfer to platter; pour any juices from platter and shellfish bowl into broth. Cover fish and shellfish with foil.
  • Pass broth through a chinois or fine sieve into a serving bowl. Press on solids with a ladle; discard solids.
  • Serve: Ladle about 3/4 cup broth into each bowl. Serve with rouille-topped croutons. Follow with fish and potatoes, served with any remaining broth.

1 teaspoon packed saffron
1/2 cup pastis or Pernod
1 fennel bulb, trimmed, 1/2 cup fronds reserved; outer layer thinly sliced (1 cup); remainder coarsely chopped (1 1/2 cups)
1 garlic bulb, cloves coarsely chopped
8 pounds mixed whole fish from the following list: red snapper, monkfish, striped bass, sea bass, tilefish, porgy; cleaned, filleted, and skinned (do not skin snapper), heads reserved, bones chopped; at home, remove pin bones from flesh with needle-nose p
Fleur de sel (or coarse salt)
1 3/4 cups extra-virgin olive oil
2 pounds additional heads and/or bones from similar fish, skeletons cut into large pieces
1 1/2 cups coarsely chopped onion
3 leeks, white and pale-green parts only, coarsely chopped and rinsed well
3 celery stalks, coarsely chopped
2 tablespoons tomato paste
2 1/2 cups good-quality dry white wine, such as Sauvignon Blanc
1 medium orange, zested with a vegetable peeler, then juiced (1/2 cup)
2 bay leaves (preferably fresh)
6 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme
2 sprigs fresh rosemary
4 cups chopped tomatoes (from about 2 pounds whole; drain if canned)
1 pound mixed mussels, such as Prince Edward Island and green-lipped New Zealand, scrubbed and beards removed
10 large (20- to 30-count) head-on shrimp
2 1/2 pounds fingerling or other small waxy potatoes, peeled, cut into 3/4-inch chunks

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%RDI. Iron 17.0; Folate 14.0; Calcium 5.0; Vitamin A 13.0; Vitamin C 15.0; Method In large saucepan, heat oil with butter over medium heat; cook shallots and bay leaf, stirring often, until shallots are softened, about 3 minutes.
From canadianliving.com


BOUILLABAISSE - SOUP RECIPES - GOOD HOUSEKEEPING
To serve, ladle bouillabaisse into large shallow soup bowls; sprinkle with parsley. Spoon aïoli onto toasted French bread and float in bouillabaisse. Makes 11 …
From goodhousekeeping.com


MY SIMPLIFIED FISH BOUILLABAISSE - LA TARTINE GOURMANDE
In a separate bowl add warm water to the saffron and let it soak for about 30mns. In your braise pot, heat 1 large tblsp of olive oil. When hot, add the onion and garlic, and cook on low to medium heat until softer (about 4 mns). Add the tomatoes and cook for a few more mns before adding the celery and potato pieces.
From latartinegourmande.com


BOUILLABAISSE RECIPE - DINNER AT THE ZOO
Heat the olive oil in the pot over medium heat. Add the onion, leeks and fennel and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds, stirring constantly. Add the crushed tomatoes, reserved 8 cups of seafood stock, salt and pepper to the pot, then bring to a simmer.
From dinneratthezoo.com


BOUILLABAISSE | METRO
Preparation: In a large pot, cook the onion in olive oil. Add the remaining vegetables and tomato paste and cook a few minutes. Add the fish stock and bouquet garni and …
From metro.ca


HOW TO MAKE A PERFECT BOUILLABAISSE AT HOME - THE MANUAL
Let simmer for 25 minutes. Add the contents of the pot to a food mill, blender, or food processor (or use an immersion blender) and lightly blend. After blending, pass the liquid through a fine ...
From themanual.com


POSITIVELY, ABSOLUTELY, NOT REAL BOUILLABAISSE - ALTON BROWN
Procedure. Positively, Absolutely, Not Real Bouillabaisse. For the fish stock: Rinse the fish heads and place in a tall 6-quart pot with tails, bones, lobster shell, bay leaves, 1 teaspoon sea salt, black peppercorns, and water. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a bare simmer and cook for 25 minutes.
From altonbrown.com


EASY BOUILLABAISSE (FRENCH FISH STEW) - POSH JOURNAL
Easy Bouillabaisse; The best food to eat with Cabernet Sauvignon wine. This seafood dish looks complicated but anyone with even the most basic cooking skills can actually make it at home. My husband melts for seafood so this quick prep dish is perfect for date night. It also pairs well with the 2018 Knotty Vines Cabernet Sauvignon.
From poshjournal.com


EASY BOUILLABAISSE - ELLIE KRIEGER
Directions. Tie the parsley, thyme, bay leaf and lemon zest with a piece of kitchen twine. In a 6-quart Dutch oven or stockpot, heat the oil over a medium heat. Add the onion and fennel cook, stirring, until softened about 5 minutes. Add the garlic and cook for 1 minute more. Add the wine, turn the heat up to high and cook until the liquid is ...
From elliekrieger.com


BOUILLABAISSE RECIPE • STEAMY KITCHEN RECIPES GIVEAWAYS
Instructions. In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. Saute for 5 minutes until softened but not brown. Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil.
From steamykitchen.com


MOROCCAN BOUILLABAISSE | BETTER HOMES & GARDENS - BHG.COM
Step 2. Cook onion and garlic in hot oil until tender. Add cumin, cinnamon, and ground red pepper; cook and stir 1 minute. Stir in broth, tomatoes, saffron, and 1/4 teaspoon salt. Bring to boiling; add seafood. Return to boiling; reduce heat. Simmer, covered, 5 minutes or until shells open. Serve with couscous.
From bhg.com


BOUILLABAISSE RECIPE - CATHAL ARMSTRONG | FOOD & WINE
Step 1. In a large pot, heat the olive oil. Add the shallots, leeks, fennel and garlic and cook over moderate heat until softened, about 8 minutes. Add the saffron and cook, stirring, for 1 minute ...
From foodandwine.com


POSITIVELY, ABSOLUTELY, NOT REAL BOUILLABAISSE RECIPE | ALTON BROWN ...
Directions. For the fish stock: Rinse the fish heads and place in a tall 6-quart pot with tails, bones, lobster shell, bay leaves, 1 teaspoon sea salt, black peppercorns, and water. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a bare simmer and cook for 25 minutes. Strain, discard solids, and set the stock aside.
From cookingchanneltv.com


BOUILLABAISSE! A FRENCH SEAFOOD ODYSSEY AT HOME
Instructions. Roast the red pepper over a grill or flame. When the skin is black, remove the pepper from the heat and put it in a plastic or paper bag to steam for 4 to 5 minutes. When the pepper is cool enough to handle, scrape the skin from it and discard the seeds and stem. Grill or roast a ripe tomato.
From amateurgourmet.com


BOUILLABAISSE - THE FISH DISH PROVENCE - 3 FAVOURITE RECIPES | FRENCH ...
The dish comes with tomatoes, saffron and a good splash of pastis. You can learn to cook Bouillabaisse Miramar-style every third Thursday of the month (book at the Marseille Tourist Office or via the website). The class starts at 9.30 and finishes at 2 when you sit down to try your attempt at this iconic dish. 12 Quai du Port.
From french-waterways.com


MY GOOD BOUILLABAISSE - GLUTEN FREE RECIPES
My Good Bouillabaisse might be just the main course you are searching for. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 47g of protein, 7g of fat, and a total of 449 calories. 1 person found this recipe to be flavorful and satisfying. Head to the store ...
From fooddiez.com


BOUILLABAISSE - CLASSIC FRENCH SOUP - A TASTY KITCHEN
Preparing the soup base: Prep the base ingredients. Grab a large pot and put on a medium heat. Add the oil allow to warm a little then add the prawn shells. Cook the shells until well browned then add the sliced onion, fennel, leek and garlic, cook until softened but not brown.
From atastykitchen.com


THE SECRETS OF BOUILLABAISSE FAMOUS FRENCH FISH SOUP
Bouillabaisse is made in two stages. First comes the fish soup called, logically enough, soupe de poisson. To make it, rockfish are cooked with onion, fennel, garlic, tomato and white wine “very important” says Pascal. This mixture is seasoned to the chef’s taste, with top-grade saffron being the essential ingredient.
From thegoodlifefrance.com


CHOOSING SEAFOOD FOR BOUILLABAISSE | COOK'S ILLUSTRATED
The fun of bouillabaise is that one mouthful can contain buttery flakes of ocean perch, the bite of monkfish, the chew of a little mollusk, and the slippery firmness of shrimp. A tasting determined that a combination of three groups of seafood was best: firm-fleshed fish, flaky fish, and shellfish. Three fish and three shellfish make a great ...
From cooksillustrated.com


BOUILLABAISSE MY WAY | METRO
2 cups (500 mL) 10 % cream 1 Tbsp. (15 mL) butter 1 large onion, diced 1 bulbs fennel, diced, or 2 branches of celery, sliced 1 green or red pepper, diced 2 carrot, sliced 2 garlic cloves, chopped 1/4 cup (60 mL) fresh parsley, chopped 2 Tbsp. (30 mL) fresh thyme, chopped, or 10 ml (2 tsp.) dried thyme 2 Tbsp. (30 mL) fresh basil, chopped, or 10 ml (2 tsp.) dried basil 1 cup (250 mL) …
From metro.ca


BOUILLABAISSE | RICARDO
In a large pot, sweat the fish pieces, tomatoes, onion, leek and garlic in the oil. Add the tomato paste and stir to coat the fish and vegetables. Cook for 10 minutes. Add the water, salt and bouquet garni. Season with pepper. Bring to a boil, then …
From ricardocuisine.com


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