BOUILLABAISSE NEW ORLEANS
Steps:
- MARINATE SEA BASS FOR 2 HOURS: Cut sea bass into serving pieces...not too small...and place in a flat glass dish. Brush fish with olive oil. Add salt, pepper, and "sprinkle" with dried thyme and crushed bay leaves. Turn fish over and repeat. Cover with plastic wrap and marinate 2 hours or longer in refrigerator. DIRECTIONS: To start making the stock, place red snapper, 8 cups water, and 1 bottle of clam juice in a GIANT pot. Boil 45 minutes. Drain and place liquid back into pot. (Snapper can be deboned and added back into stock, if you wish...but there's more than enough seafood without it.) Add 1/2 cup olive oil to stock. Add lemon juice, minced onions, parsley, cilantro, minced garlic, tomatoes, and green pepper. Add salt to taste and simmer (partially covered) for 45 minutes. Stir occasionally to prevent any sticking. This part can be made earlier in the day and let stand. BEFORE SERVING: (Allow 35 or so minutes before sitting down...) Reheat broth, if necessary. Add sea bass, removing some of the bay leaves. Add clams, scallops, crabmeat, shrimp, lobster tails, and pimiento. (Add the 4th bottle of clam juice if more broth is needed.) Let simmer-not boil-until seafood is done and clam shells are open...15-20 minutes. DISSOLVE 1/8+ rounded teaspoon saffron in 1/4 cup white wine. Add to pot of seafood. Stir gently to distribute seasonings. Right before serving, stir in remaining 1/2 cup white wine. Can let "stand" under extremely low heat (set pot half-off heat source), partially covered. Place in large bowl with ladle and tongs or let guests help themselves directly from the pot. I freeze any leftover Bouillabaisse broth after removing all shells and discarding any leftover clams. Then all I have to do is buy more shellfish (clams, shrimp, lobster) to add to the defrosted broth when I want an effortless gourmet dinner.
BOUILLABAISSE
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.
BOUILLABAISSE
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
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
CRAIG CLAIBORNE'S BOUILLABAISSE
Provided by Craig Claiborne
Categories dinner, soups and stews, main course
Time 1h
Yield 8 or more servings
Number Of Ingredients 25
Steps:
- Heat one-third cup of the olive oil in a large saucepan and add the onions, leeks, fennel, garlic and celery. Cook, stirring without browning, about five minutes.
- Add the hot red pepper flakes, saffron, tomatoes, salt, pepper, bay leaf, thyme and wine. Bring to a boil and cook 30 minutes. Pour the sauce into a wide casserole and allow it to cool to room temperature.
- Leave the sea robin and sculpin fillets whole. Cut the conger and monkfish into 1 1/2-inch squares. Add all the fish to the tomato sauce. Stir to coat all the pieces. At this point it is best to refrigerate the mixture for two or three hours, but if you do not have the time, the soup can be cooked immediately. When ready, add the fish broth to the tomato mixture and bring to a boil. Let simmer about two minutes.
- Add the mussels and stir gently so they are covered with liquid. Cover closely and let simmer until the mussels open, about five minutes.
- Stir in the shrimp and let cook about one minute. Sprinkle with parsley and dribble the remaining one- quarter cup of oil over all. Baste the top of the solids briefly with the liquid. Gently stir in the Pernod or Ricard until blended.
- Serve in hot soup bowls with a crouton or two on top. Add the sauce to the top of the toast. Serve the remaining croutons on the side.
BOUILLABAISSE
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
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
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
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
COMMANDER'S PALACE CREOLE BOUILLABAISSE
The dish known today as bouillabaisse was created by Marseille fishermen who wanted to make a meal when they returned to port. Rather than using the more expensive fish, they cooked the common rockfish and shellfish that they pulled up with their nets and lines, usually fish that were too bony to serve in restaurants, cooking them in a cauldron of sea water on a wood fire and seasoning them with garlic and fennel. Tomatoes were added to the recipe in the 17th century, after their introduction from America. This zesty version is courtesy of Chef Jamie Shannon of Commander's Palace in New Orleans, as featured in the Louisiana New Garde television show. The broth can be made up to two days ahead, covered and stored in the refrigerator.
Provided by Molly53
Categories Creole
Time 2h
Yield 8 serving(s)
Number Of Ingredients 31
Steps:
- To make the broth base: Heat olive oil in a large pot; saute the garlic until golden.
- Add the crab and shrimp shells; saute for ten minutes.
- Add the rest of the vegetables and cook until tender, about 20 mintues.
- Add stock or water and wine, herbs and saffron; simmer for an hour.
- Puree in batches and strain.
- To make the bouillabaisse: In a large pan, heat 1/4 cup of olive oil over medium heat and saute garlic until golden.
- Add mussels, shrimp, seafood sausage and fish; cook for about five minutes.
- Pour in the whie wine and cook, scraping the bottom of the pan to remove any browned bits.
- Add 8 cups of the broth and bring to a boil.
- In a medium pan, heat 1/4 cup olive oil and saute the vegetables until tender.
- Add oysters and crab meat to the broth and seafood mixture.
- Add sauteed vegetables to the mixture and season to taste with salt and pepper.
Nutrition Facts : Calories 865.4, Fat 35.9, SaturatedFat 5.6, Cholesterol 244.2, Sodium 1729.5, Carbohydrate 68.9, Fiber 9.9, Sugar 14.2, Protein 63
More about "bouillabaisse new orleans recipes"
NEW ORLEANS-STYLE BOUILLABAISSE RECIPE - COOKING CHANNEL
From cookingchanneltv.com
Cuisine AmericanCategory Main-DishServings 4Total Time 1 hr 45 mins
NEW ORLEANS BOUILLABAISSE RECIPE | MYRECIPES
From myrecipes.com
Servings 6
- Sauté onion, shallots, and garlic in butter in a large skillet until tender; add oysters, shrimp, lobster, and crayfish. Cook over medium heat 5 minutes, stirring frequently. Stir in flour, and continue cooking 5 minutes. Add fish stock, tomatoes, salt, and pepper; cook over medium heat 20 minutes, stirring frequently. Stir in saffron; simmer 5 minutes.
- Place redfish in a 13- x 9- x 2- inch baking dish. Bake at 350° for 20 minutes or until fish flakes easily when tested with a fork. Place each fillet in an individual serving bowl; pour hot seafood mixture over each fillet.
BOUILLA-BAISSE FROM NEW ORLEANS CREOLE RECIPES, MARY MOORE …
From vintagecookbook.com
RECIPE: SOUTHERN BOUILLABAISSE - EATER
From eater.com
BOUILLABAISSE, NEW ORLEANS STYLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BOUILLABAISSE - A CLASSIC FRENCH BROTH [RECIPE] - THE FRENCH FOOD
From thefrenchfood.com
THE BEST BOUILLABAISSE IN NEW ORLEANS (UPDATED MAY 2022
From tripadvisor.com
NEW ENGLAND BOUILLABAISSE RECIPE - FEARLESS EATING
From fearlesseating.net
BOUILLABAISSE NEW ORLEANS STYLE
From nomenu.com
BROUSSARD’S LOUISIANA BOUILLABAISSE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
BOUILLABAISSE A LA NOUVELLE ORLEANS | SEAFOOD RECIPE
From beliefnet.com
BOUILLABAISSE A LA NOUVELLE ORLEANS RECIPE - BELIEFNET
From beliefnet.com
NEW ORLEANS BOUILLABAISSE - RECIPE | COOKS.COM
From cooks.com
BEST BOBBY FLAY'S BOUILLABAISSE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BOUILLABAISSE| CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
THE BEST BOUILLABAISSE IN NEW ORLEANS - TRIPADVISOR
From tripadvisor.ca
CAJUN BOUILLABAISSE RECIPE | WHERE NOLA EATS | NOLA.COM
From nola.com
31 BOUILLABAISSE RECIPE IDEAS IN 2022 | SEAFOOD RECIPES ... - PINTEREST
From pinterest.com
NEW ORLEANS-STYLE BOUILLABAISSE RECIPE
From crecipe.com
NEW ORLEANS-STYLE BOUILLABAISSE – RECIPES NETWORK
From recipenet.org
HOW TO MAKE A CLASSIC FRENCH BOUILLABAISSE - SLOW BURNING PASSION
From slowburningpassion.com
BOUILLABAISSE RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
BOUILLABAISSE MAISON RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
BOUILLABAISSE à L'AMéRICAINE RECIPE - DANIEL BOULUD | FOOD & WINE
From foodandwine.com
BOUILLABAISSE! A FRENCH SEAFOOD ODYSSEY AT HOME
From amateurgourmet.com
BOUILLABAISSE | EMERILS.COM
From emerils.com
BOUILLABAISSE RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
NEW ORLEANS STYLE BOUILLABAISSE RECIPE RECIPE
From crecipe.com
BEST BOUILLABAISSE IN NEW ORLEANS RESTAURANTS
From restaurantguru.com
EASY ONE-POT CHICKEN BOUILLABAISSE RECIPE - SERIOUS EATS
From seriouseats.com
BOUILLABAISSE, NEW ORLEANS STYLE FROM TOM FITZMORRIS'S NEW …
From app.ckbk.com
NEW ORLEANS BOUILLABAISSE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LOUISIANA RECIPES | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
NEW ORLEANS STYLE BOUILLABAISSE RECIPE - FOOD NEWS
From foodnewsnews.cc
BOUILLABAISSE - YELP.CA
From yelp.ca
NEW ORLEANS GUMBO RECIPES
From neworleans.com
BOUILLABAISSE FROM ANTOINE'S RESTAURANT,NEW ORLEANS, LA
From starchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love