Bouillabaisse Balls Recipes

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BOUILLABAISSE



Bouillabaisse image

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

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

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

BOUILLABAISSE



Bouillabaisse image

This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

Provided by Mary Young

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 40m

Yield 12

Number Of Ingredients 15

¾ cup olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel leaf
1 sprig fresh thyme
1 bay leaf
1 teaspoon orange zest
¾ pound mussels, cleaned and debearded
9 cups boiling water
salt and pepper to taste
5 pounds sea bass
1 pinch saffron threads
¾ pound fresh shrimp, peeled and deveined

Steps:

  • Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
  • Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
  • Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
  • Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 6 g, Cholesterol 124.5 mg, Fat 18 g, Fiber 1 g, Protein 42.9 g, SaturatedFat 3 g, Sodium 202.9 mg, Sugar 2.3 g

BOUILLABAISSE



Bouillabaisse image

Provided by Tyler Florence

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 53

1/2 pound medium sized shrimp, whole - have fishmonger devein and shell
1 dozen mussels in the shells, debearded and scrubbed
2 dozen clams, scrubbed
1/2 cup virgin olive oil
1 1/2 cups dry white wine
2 tablespoons Pernod
2 fresh thyme sprigs, chopped
2 fresh chervil sprigs, chopped
3 garlic cloves, minced
1/2 teaspoon fennel seeds
1/4 teaspoon saffron threads
2 tablespoons olive oil
1 tablespoon butter
1 leek, split
1 onion, peeled and halved
1 garlic bulb, halved
1 fresh fennel bulb, roughly chopped
2 tablespoons Pernod
1 small bunch fresh chervil, 1 small bunch fresh thyme, 2 bay leaves, strips of orange peel, 1 teaspoon fennel seeds and 8 black peppercorns - secure in cheesecloth tied with string
2 cups cold water
2 cups dry white wine
3 1/2 cups canned chopped tomatoes
Reserved fish bones and heads
Pinch saffron threads
Pinch cayenne pepper
1/4 cup virgin olive oil
1 onion, peeled and diced
2 garlic cloves, minced
1 tablespoon flat-leaf parsley, chopped
1/2 small orange, zested
Clams and mussels
1 tablespoon Pernod
1 cup dry white wine
1 fennel bulb, chopped
1 leek, split and chopped
2 tomatoes, peeled and diced
1 bay leaf
1/2 teaspoon saffron threads
Sea salt and freshly ground black pepper
Marinated fish and shrimp
Remaining fumet
1 tablespoon tomato paste
Fresh flat-leaf parsley and basil, for garnish
1 large tomato
1 red bell pepper
1 potato, peeled and boiled
1 cup mayonnaise
1/4 cup fumet
5 garlic cloves
Pinch each saffron and cayenne pepper
Sea Salt and freshly ground black pepper
18 baguette slices, each approximately 3/8-inch thick
1/2 cup virgin olive oil

Steps:

  • Cut the cleaned fish fillets into medium sized pieces. In a large non-reactive bowl, whisk together the marinade ingredients. Add the pieces of fish and whole shrimp so that all the seafood is coated with the mixture. Cover and refrigerate for 1 hour.
  • For the Stock/Fumet: In a large stockpot over low-medium flame, heat the oil and butter. Saute the leek, onion, garlic, and fennel for 5 minutes until tender. Deglaze with Pernod, cooking for 5 minutes to allow the alcohol to evaporate. Place the bouquet garni in the stockpot tied to the handle for easy removal. Add the cold water, wine, canned tomatoes and fish parts. Season with saffron and pepper. Simmer gently for 10 minutes, stirring to mingle flavors. Allow the stock to slowly simmer. Skim and discard the fish foam that rises to the surface. Do not boil! If the stock boils, these impurities will be incorporated into the liquid. Simmer for 15 minutes, turn off heat and let steep for 15 minutes. Pass the fumet through a strainer lined with cheesecloth.
  • For the Broth: Heat the olive oil in a stockpot over medium heat. Saute the onion, garlic, parsley and orange zest. Add the clams, mussels, Pernod and wine. Steam open, about 2 minutes. Stir in fennel, leek, tomatoes, bay leaf and fumet. Season with saffron, salt and pepper, Add the fish pieces to the broth. Simmer for 3 minutes until the fish is opaque. Add tomato paste and adjust seasonings.
  • For the Rouille: Broil the tomato and bell pepper, turning to blacken all sides. Place the roasted pepper in a paper bag, close it, and let it "sweat" for 5 minutes so it is easier to peel the skin. Remove from bag, peel the skin and discard the seeds and stem. Peel and cut the tomato, squeeze out the seeds. In a food processor, puree the potato, roasted pepper, tomato, mayonnaise, fumet, garlic, saffron and cayenne. Season with sea salt and pepper. Cover and refrigerate until needed.
  • For the Croutons: Preheat the oven to 400 degrees F. Lightly brush the baguette slices with olive oil and bake on a cookie sheet until crisp. Set aside.
  • Ladle the soup into individual serving bowls. Spoon the rouille over the croutons and place in bowl. Garnish with parsley and basil.

BRITISH COLUMBIA BOUILLABAISSE



British Columbia Bouillabaisse image

Provided by Food Network

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 15

40 cloves garlic, peeled (from 6 to 8 whole bulbs)
1 cup extra-virgin olive oil
1 large yellow onion, diced
1 head fennel, diced
5 cloves garlic, minced
2 red bell peppers, diced
2 yellow bell peppers, diced
6 bay leaves
Pinch saffron threads
One 50-ounce can diced tomatoes
50 ounces fish or vegetable stock, optional
Sea salt
2 pounds assorted seafood, such as clams, mussels, cod, halibut and wild salmon (see Cook's Note), shellfish alive and in their shells and fin fish skinned and cut into large cubes
1 small bunch fresh Italian parsley, chopped
Crusty bread, for serving, optional

Steps:

  • For the garlic oil and confit puree: Place the garlic and oil in a small heavy-bottomed saucepot. Place over medium-high heat and bring it up to a simmer, stirring occasionally. Reduce the heat to low and poach slowly until garlic cloves are very soft, about 1 hour.
  • Strain the garlic out of the oil, reserving the garlic and oil separately.
  • Place the strained garlic into a food processor and puree until silky smooth, about 1 minute. For a richer, smoother puree, add some garlic oil back in and process to emulsify. Adjust seasoning to taste.
  • For the soup base: Preheat a large soup pot over medium-high heat. Add the onions and 1/2 cup of the reserved garlic oil and sweat, stirring frequently, until translucent, about 2 minutes. Add the fennel and cook, 1 minute more. Add the garlic, red and yellow peppers, bay leaves and saffron, stirring. Cover and cook for 2 minutes. Remove the cover and add the diced tomatoes and additional stock if using (if you desire a lighter soup). Bring back to a boil, turn the heat down to medium-low and simmer, stirring occasionally, 10 to 15 minutes, then season to taste.
  • For the bouillabaisse: Bring the soup base to a boil, then stir in 3 tablespoons of the reserved garlic confit puree and add the clams. Cover and cook until the first clamshell opens, 20 to 30 seconds. Add mussels, then stir the pot, cover and cook 20 more seconds.
  • When the soup is boiling again and more shellfish are beginning to open, add the remaining cubed fin fish. Stir, cover and cook for 30 seconds, then turn off the heat and let sit for about a minute with out opening the lid.
  • Adjust the seasoning and warm some soup bowls. Divide the fish evenly among the bowls, then pour over the remaining liquid. Finish with a 1 tablespoon of the garlic confit puree and sprinkle with the freshly chopped parsley. This is great with crusty bread.

BOUILLABAISSE



Bouillabaisse image

Provided by R. W. Apple Jr.

Categories     dinner, one pot, soups and stews, main course

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 11

3 1/2 to 4 pounds mixed fish fillets (John Dory, red mullet, red snapper, porgy, pompano, striped bass, monkfish, grouper, hake), cut into 3-inch chunks
1 tablespoon pastis (Ricard or Pernod)
1 1/2 to 2 teaspoons saffron threads, crumbled
3/4 cup olive oil
Salt and freshly ground black pepper
4 quarts Fish Stock for Bouillabaisse (see recipe), plus a few tablespoons for rouille
2 pounds (about 3 large) potatoes, peeled and cut into 1/2-inch slices
Cayenne pepper
4 to 5 cloves peeled garlic
1 small hunk country bread, crust removed
1 baguette or loaf of country bread, cut into slices and dried in oven

Steps:

  • In a large mixing bowl, combine fish, pastis, two pinches of saffron and 1/2 cup olive oil. Season lightly with salt and pepper, and mix well without breaking up fish. Cover, and refrigerate for at least three hours.
  • In a large heavy-bottomed stockpot, combine fish stock and remaining saffron. Place over high heat, and bring to a rapid boil. Add potatoes, and cook for 7 minutes. Add largest, firmest pieces of fish from the bowl, and cook for 2 minutes. Add remaining pieces of fish, and continue to boil until potatoes are tender, about 10 more minutes. Season with salt, pepper and cayenne to taste.
  • Prepare the rouille: Crush 2 to 3 cloves garlic, and use a mortar and pestle to mash with a pinch of cayenne pepper. Dunk hunk of bread into 2 to 3 tablespoons hot fish stock, squeeze out liquid, and add to mortar. Mash well.
  • Take 2 to 3 slices potato from Bouillabaisse, and mash with pestle into a thick paste. Gradually add remaining olive oil, drop by drop, mashing mixture in a circular motion until thick and smooth. (If mixture breaks up, add a teaspoon or two of hot fish stock or a little more soup-soaked bread.) Season with salt and pepper to taste.
  • To serve, remove fish and potatoes from soup, and arrange on a large serving platter. Ladle some soup over fish, and keep warm. Rub slices of bread with 2 cloves garlic, and place in a dish on the table along with bowl of rouille. Have diners dab croutons with rouille and place them in soup plates. Ladle soup over croutons, and place a serving of fish and potatoes into each plate.

Nutrition Facts : @context http, Calories 538, UnsaturatedFat 18 grams, Carbohydrate 35 grams, Fat 24 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 4 grams, Sodium 1598 milligrams, Sugar 3 grams, TransFat 0 grams

BOUILLABAISSE



Bouillabaisse image

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

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

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

MARK BITTMAN'S BOUILLABAISSE



Mark Bittman's Bouillabaisse image

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

Good olive oil, as needed
4 to 8 thick slices good bread
1 onion, chopped
4 cloves garlic, chopped
2 celery stalks, trimmed and chopped
1 carrot, trimmed and chopped
1 medium new potato, peeled and chopped
1 small bulb fennel, trimmed and chopped
1/4 teaspoon saffron, optional
3 cups lobster or fish stock
2 cups chopped tomatoes, with their juice (canned are O.K.)
Salt and pepper
1 to 1 1/2 pounds chopped boneless fish and shellfish, preferably a variety
8 littleneck clams
8 mussels
2 sea scallops
2 tablespoons Pernod or other pastis, optional
Chopped fennel fronds, for garnish
Chopped basil or parsley, for garnish
Rouille, optional

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

TRADITIONAL BOUILLABAISSE



Traditional Bouillabaisse image

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

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

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.

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From myrecipes.com


QUICK BOUILLABAISSE | RICARDO
Bouillabaisse In a large pot over medium heat, soften the leek and garlic in the oil for 2 minutes. Deglaze with the anise liqueur. Add the stock or broth and potatoes. Season with salt and pepper. Bring to a boil. Cover, reduce the heat and simmer until the potatoes are tender, about 5 minutes. Add the fish and shellfish. Bring back to a boil.
From ricardocuisine.com


CLASSIC BOUILLABAISSE | CANADIAN LIVING
2013-03-11 In food processor, purée together bread, tarragon, oil, hot red pepper, mayonnaise, garlic and 1/4 cup seafood stock until smooth. Set aside. Meanwhile, in large heavy saucepan, heat oil over medium heat; cook garlic, stirring, until fragrant, about 1 minute. Add fennel and leek; cook, stirring, until fennel is slightly softened, about 5 minutes.
From canadianliving.com


RECIPE: BOUILLABAISSE MEATBALLS FROM 'THE MEATBALL SHOP …
2013-05-23 ½ cup chopped fresh parsley 2 large eggs 1 cup bread crumbs 1. Preheat the oven to 450 degrees. Drizzle 2 tablespoons of the olive oil into a 9-by-13-inch baking dish and use your hand to evenly...
From nj.com


BOUILLABAISSE WITH ROUILLE AND GARLIC TOASTS RECIPE - BON APPéTIT
2013-09-19 Step 1. Heat oil in a large heavy pot over medium-high heat. Add onions; season with salt and pepper. Cook, stirring occasionally, until onions are soft and light golden brown, about 10 minutes ...
From bonappetit.com


BOUILLABAISSE | RICARDO
In a large non-stick skillet with high sides, heat the oil over medium-high heat. Arrange the onion and potato slices over the bottom of the skillet. Season with salt and pepper. Cook for 5 minutes or until the onions begin to brown. Arrange the fish pieces on top of the potatoes and season with salt and pepper.
From ricardocuisine.com


HOW TO MAKE BOUILLABAISSE: CLASSIC FRENCH BOUILLABAISSE RECIPE
2021-09-02 Written by the MasterClass staff. Last updated: Sep 2, 2021 • 4 min read. Once a simple way for fishermen to get the most out of bony fish, bouillabaisse has evolved into a notoriously complicated dish. But it turns out that the most traditional way of making bouillabaisse is also the easiest.
From masterclass.com


BOUILLABAISSE RECIPE | PROVENCE GURU
2017-06-22 Clean out the larger fish. Keep the small and medium fish whole and use to make the soup. Reserve the larger fish. Fry the chopped onion and fennel branches in olive oil, add the orange peel and crushed garlic, and the bay leaves. Add the fish and fry, stirring frequently to make sure they do not stick. Tip in the pastis and let evaporate.
From provenceguru.com


BOUILLABAISSE - TRADITIONAL FRENCH FOOD
Method Take 2 large cloves of garlic and grind to a paste in a mortar Take a piece of stale bread, soak it in water and squeeze the water out until you are left with a large walnut sized ball of bread. Finely chop 2 red chillies and add the chillies and the …
From traditionalfrenchfood.com


RECIPE FOR BOUILLABAISSE, A CLASSIC SEAFOOD STEW
2022-02-07 Bring the bouillon to a simmer and add the fish individually based on its thickness (thickest chunks first). Cut the lobster tail through the shell into large pieces. Add the lobster, squid, and mussels to the bouillon. Cook until the mussels open. Bring the pot to the table and ladle into large bowls.
From thespruceeats.com


MARY BERRY'S BOUILLABAISSE RECIPE - THE HAPPY FOODIE
Method. 1. Heat the oil in a large deep saucepan. Add the onions and fennel and sauté over a medium heat for 5 minutes until starting to soften. Add the garlic and tomato purée and stir for 30 seconds. Pour in the wine and stock and add the tomatoes.
From thehappyfoodie.co.uk


BOUILLABAISSE RECIPES - GREAT BRITISH CHEFS
Mark Jordan's deconstructed bouillabaisse recipe served with bok choi and saffron aioli is a beautiful starter that remains true to the traditional flavours of the stew, even though the presentation has been refined. For a hearty version that’s a simple to create at home, there’s Stephen Crane’s delicious cod with bouillabaisse sauce ...
From greatbritishchefs.com


CLASSIC FRENCH BOUILLABAISSE RECIPE - FAMILYSTYLE FOOD
2009-08-03 Prep Time 25 mins Cook Time 40 mins Total Time 1 hr 5 mins Course Seafood Cuisine French Servings 6 servings Equipment 8 Quart Stockpot Ingredients ½ cup (118 ml) extra-virgin olive oil 1 cup (150 g) chopped onion 1 cup (89 g) chopped leek 4 cloves smashed garlic 2 or 3 large, ripe tomatoes, chopped or 2 cups canned 2 ½ quarts (2.5 l) water
From familystylefood.com


BOUILLABAISSE - RECIPE - FINECOOKING
Bring to a rapid simmer. Add the fish and the remaining 1/4 cup olive oil to the simmering broth, raise the heat to high, and boil for about 10 minutes. Next add the clams and mussels and cook for another 5 minutes. In the last minute, add the squid and parsley. Taste and add salt if needed.
From finecooking.com


BOUILLABAISSE | WILLIAMS SONOMA
2019-05-22 In a Dutch oven or large saucepan over medium-low heat, warm 2 Tbs. of the oil. Add the onion and garlic and cook, stirring occasionally, until the onion is soft but not browned, about 5 minutes. Crumble in the saffron, add the fennel seeds and the pinch of red pepper flakes and cook for 1 minute. Add the tomatoes, stock and 1/4 tsp. of the salt.
From williams-sonoma.com


HOW TO MAKE A PERFECT BOUILLABAISSE AT HOME - THE MANUAL
2020-10-20 Pour boiling water into the pot and lower heat to medium low. 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 ...
From themanual.com


FRENCH IN A FLASH: CHILEAN SEA BASS WITH BOUILLABAISSE BROTH RECIPE
2019-05-15 Raise the heat to high, and allow the wine to reduce slightly for about 2 minutes. Add the fish stock to the pot, and add in the saffron and the bay leaf. When the stock comes to a boil, reduce the heat to low, and allow the stock to simmer uncovered for 10 minutes.
From seriouseats.com


BOUILLABAISSE - THE FISH DISH PROVENCE - 3 FAVOURITE RECIPES | FRENCH ...
Other essential ingredients include potatoes, onions, fennel and saffron plus a dash of pastis, the French liquorice-tasting liqueur. Some chefs also add carrots, tomatoes and peas. Bouillabaisse is served with croutons, usually infused with garlic, and rouille, a traditional Provençal sauce. This is made with garlic, breadcrumbs and olive oil ...
From french-waterways.com


EASY BOUILLABAISSE - THE SPLENDID TABLE
2002-09-07 2 cloves garlic, halved. 1. Preheat the oven to 400°F. Arrange the bread slices on two large baking sheets and brush with the oil. Bake until light golden and crispy, about 10-12 minutes or less for chewier croutons. Remove the croutons from the oven, rub with the garlic, and leave to dry, uncovered, for a few hours.
From splendidtable.org


BEST BOUILLABAISSE RECIPE - CREATE THE MOST AMAZING DISHES
Easy Spicy Mustard Sauce For Ham The Best Ham Glaze Easy Easy Glaze For Precooked Ham
From recipeshappy.com


BLATHERING ABOUT BOUILLABAISSE BALLS - FOOD GAL
2012-03-01 Place balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another. Roast for 20 minutes, or until meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 155 degrees.
From foodgal.com


BOUILLABAISSE | GOURMET TRAVELLER
2012-06-17 1. Cook the onions, celery, garlic and parsley in olive oil in a pot over low heat until onions are soft and translucent (about 15 minutes). Add tomato and anchovy and continue cooking for about 10 minutes longer. 2. Add wine, turn heat to high, and cook for about 3 minutes, stirring constantly.
From gourmettraveller.com.au


BOUILLABAISSE RECIPE | TASTE OF FRANCE
2020-05-18 Immerse in boiling water for a few seconds, then in cold water, and slip off the skins. Quarter the tomatoes, remove the core and seeds and discard these. Chop the flesh into small cubes and season with salt and pepper. 3 Peel the potatoes, slice into rounds, and put aside. Peel a thin strip of zest from the orange with the potato peeler.
From tasteoffrancemag.com


BOUILLABAISSE: A SAFFRON-SCENTED FRENCH FISH SOUP
2020-01-16 Bouillabaisse (pronounced "BOOL-yuh-bayz" or "bool-yuh-BAYZ") is a classic French fish soup from the French region of Provençe on the Mediterranean coast. Traditional bouillabaisse is made with various fish and seafood, such as rascasse, scorpionfish, red mullet, and conger, as well as crustaceans like spiny lobster and crab, native to those ...
From thespruceeats.com


EASY BOUILLABAISSE RECIPE | GOOD FOOD
1. Combine the water and saffron and set aside. 2. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the fennel and cook, stirring, for 10 minutes or until soft. Add the garlic, bay leaf and thyme. Cook, stirring, for 1 minute. 3. Add the saffron mixture, tomatoes and stock to the pan.
From goodfood.com.au


BOUILLABAISSE RECIPE JAMIE OLIVER - THERESCIPES.INFO
Julia Child's Recipe for Bouillabaisse. Stir in the garlic and tomatoes. Raise heat to moderate and cook 5 minutes more. Add the water, herbs, seasonings, and fish heads, bones, and trimmings to the kettle (or clam juice) and cook uncovered at a moderate boil for 30 to 40 minutes.
From therecipes.info


HOW TO MAKE BOUILLABAISSE | GOURMET TRAVELLER
2019-04-24 Method. 1. For the bouillon, combine fish, chopped prawns and 2 of the crabs with 1 tsp salt in a large stockpot, place under cold running water and stir well to ensure everything is thoroughly rinsed, which helps to produce a clearer bouillon (8-10 minutes). 2.
From gourmettraveller.com.au


BOUILLABAISSE RECIPE - CHATELAINE.COM
Stir both into broth. Finely grate in peel from half an orange. Add along with fennel seeds, thyme and salt. Crumble in saffron. Slice tomatoes in half and stir in. Reduce heat to low. Cover and ...
From chatelaine.com


BOUILLABAISSE! A FRENCH SEAFOOD ODYSSEY AT HOME
2012-03-05 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 RECIPE TRADITIONAL FRENCH FOOD AT HOME
Bouillabaisse Recipe step by step guide: The Bouillabaisse Fish Soup Base 1. In a stockpot add olive oil, onions and leeks. Cook over low heat for 5 minutes until tender but not browned. 2. Turn heat up to medium as you stir in garlic and tomatoes. Cook 5 minutes. 3. Add remaining ingredients to the pot.
From french-culture-adventures.com


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