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
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
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
CALDO DE PESCADO (SPANISH FISH SOUP)
Thanks to ingredients like ground cumin, a generous pinch of saffron and dry white wine, this fish stew is pleasingly aromatic.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 16
Steps:
- In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
- Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
- Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.
Nutrition Facts : Calories 161 g, Cholesterol 37 g, Fat 3 g, Fiber 2 g, Protein 22 g, Sodium 307 g
LAUREN'S BOUILLABAISSE
This golden-colored soup is brimming with an assortment of seafood and is paired with savory, colorful sourdough toast with spread.- Lauren Covas, New Brunswick, New Jersey
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (5 quarts).
Number Of Ingredients 21
Steps:
- Place red pepper and mayonnaise in a food processor; cover and process until smooth. Refrigerate until serving., For toasts, rub 1 side of each bread slice with garlic; discard garlic. Cut bread slices in half. Place on an ungreased baking sheet. Bake at 400 for 4-5 minutes on each side or until lightly browned., In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in tomatoes and saffron. Add the potatoes, fennel, broth, clam juice and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until potatoes are almost tender., Add the clams, mussels, snapper and shrimp. Cook, stirring occasionally, for 10-15 minutes or until clams and mussels open and fish flakes easily with a fork. Discard any unopened clams or mussels. Spoon into bowls; sprinkle with parsley. Spread pepper mayo over toasts; serve with bouillabaisse.
Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 684mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
BOUILLABAISSE (SOUP DE POISSON)
Steps:
- The broth: Start with the shells from the shrimp and whatever bones, heads, fins and skin you can come by. A yellowtail collar is a fine contribution, too, although the fillet of this fish is not the best suited to this soup. Wash everything in copious running water, then cover with two quarts of water and add: 1 teaspoon of fennel seed 3 bay leaves several grinds of black pepper ten sprigs of parsley, not chopped 1 teaspoon salt and boil it all together gently for 30 minutes. Strain this broth and discard everything but the broth. Then prepare the vegetable body of the soup: 2 or 3 large onions, chopped in bite-sized pieces 10 cloves of garlic, crushed 2/3 cup of olive oil 1 teaspoon fennel seed, or a small bulb of fennel, chopped � cup parsley, chopped fine 1 teaspoon salt Fry all of this together over medium heat in a large pot until the onions are well wilted and the garlic is cooked a bit. Then add: 1 large can crushed tomatoes 2 teaspoons thyme 3 strips of peel from an orange, about �" X 3", orange part only, no white flesh 3 bay leaves 2 teaspoons ground black pepper 1 teaspoon saffron 2 teaspoons harissa sauce and simmer about 20 minutes. Then add the fish broth prepared earlier, and one pound of inexpensive fish fillets�frozen cod is fine. and cook until the fish is done. Then remove the bay leaves and orange peel (but save them), puree the soup in batches (blender gives the best result) and return the soup and the bay leaves and orange peel to the pot to simmer another 30 to 45 minutes. The pureed soup will be a light orange color, but it will develop into a fine colorado red as it simmers, and the flavor will develop also. After 30 minutes or so, taste the soup and correct the seasoning for salt, pepper, and harissa. To this point you can prepare the soup ahead. Freeze it if you are not going to use it within 24 hours.
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- 1. Prep fish: Scale, gut, and wash fish, discarding gills. Keep the heads and other trimmings—they will flavor and thicken the broth. Very small fish can go into the bouillabaisse whole, while larger fish should be cut crosswise into 2-inch pieces, keeping the bones intact. Cut crayfish in half lengthwise.
- 2. Preheat oven to 250°F. Lay bread slices in a single layer on a baking sheet and toast until crisp and dried-out but not brown, about 30 minutes.
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