Cajun Bouillabaisse Recipe 485

CAJUN BOUILLABAISSE

Steps:

• Heat oil in a Dutch oven. Add chopped vegetables with.
• garlic, thyme and bay leaves. Cook 5 minutes.
• Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer15 minutes.
• Add the scrubbed mussels (make sure beard is removed), shelled shrimp, scallops (cut in half) and the fish (cut in chunks). Cook 15 minutes longer and be careful when you stir it that you don't break up fish. Serve up Bouillabaisse in soup plates with hot French bread.

CAJUN BOUILLABAISSE RECIPE - (4.8/5)

Steps:

• Heat oil in a Dutch oven. Add chopped vegetables with garlic, thyme and bay leaves. Cook 5 minutes. Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer 15 minutes. Add the scrubbed mussels (make sure beard is removed), shelled shrimp, scallops (cut in half) and the fish (cut in chunks). Cook 15 minutes longer. Serve up Bouillabaisse in soup plates with hot French bread.

BRITISH COLUMBIA BOUILLABAISSE

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

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.

CAJUN JAMBALAYA

Steps:

• Heat 2 tablespoons oil in a large enameled cast-iron skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet. Cook, turning occasionally to brown chicken all over, about 8 minutes. Remove chicken to a plate, leaving oil in skillet.
• Add sausage, cook turning once to brown, about 1 minute per side. Remove to plate with chicken, leaving oil in skillet. Reduce heat to medium. Add remaining tablespoon oil, onion, celery, bell pepper, garlic, and 1 teaspoon salt. Cook, scraping brown bits from bottom of pan and stirring occasionally, until very soft and golden, about 8 minutes.
• Add rice and cook, stirring constantly, 1 minute. Add bay leaf, paprika, cayenne, oregano, and thyme and continue to cook, stirring constantly, 1 minute. Return meat and any accumulated juices to skillet. Stir in broth, increase heat, and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Serve.

NEW ORLEANS-STYLE BOUILLABAISSE

Steps:

• For the broth: Heat the oil in a medium pot over medium-high heat. Add the shrimp heads and shells and saute a few minutes until starting to brown. Add the celery, bay leaf, leeks, onions and peppercorns; stir for a couple of minutes. Add the herb bundle and cover with the stock, then add the saffron and bring to a simmer. Let bubble gently for about 30 minutes. Strain and reserve.
• For the spicy garlic aioli: Whisk together the egg yolk, garlic, Dijon and lemon juice in a small bowl. Whisking constantly, slowly stream in the oil to emulsify. Season with salt, pepper and hot sauce.
• For the bouillabaisse: Heat 1 tablespoon of the oil in a medium to large Dutch oven over medium-high heat. Add the andouille and cook until browned and crisp. Remove from the pan and set aside.
• Reduce the heat to medium and add the remaining tablespoon olive oil to the Dutch oven. Add the garlic, celery, onions, fennel and bell peppers. Let sweat for 8 to 10 minutes, adding the tomatoes during the last few minutes of cooking. Raise the heat to medium-high, add the beer and bring to a simmer. Let reduce for a few minutes, then add 2 to 3 cups of the shrimp stock and bring to a simmer. Add the redfish and shrimp and let cook through, 3 to 4 minutes. Remove from the heat and stir in the crabmeat to heat through. Season with Old Bay and hot sauce and add the andouille back to the pot.
• To serve: Spread the aioli on the toasted baguette slices and divide among four shallow bowls. To each bowl, add three pieces of fish, three pieces of shrimp, some crab and some Andouille. Pour in some of the broth, making sure to include the vegetables in the broth. Garnish with the reserved fennel fronds.

CREOLE BOUILLABAISSE

Steps:

• Cut mushrooms into thin slices and allow to stand until needed.
• Melt butter; saute onions, garlic and flour until golden brown.
• Add tomato pulp and 2 cups of water, 4 cloves, bay leaves, curry, 1/4 cup of sherry and Tabasco sauce.
• Simmer for 30 minutes.
• Season with salt.
• While sauce is simmering, cook fish fillets in simmering water with 4 cloves and remainder of sherry for 15 minutes.
• Combine mushrooms and sauce with fish and cook for five minutes.
• Remove pieces of fish from sauce, place on buttered toast on a large platter; pour sauce over fish and serve.