Easy Bouillabaisse Recipes

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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


  • 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, Simplified image

Provided by Victoria Granof

Categories     Soup/Stew     Fish     Shellfish     Tomato     Quick & Easy     Saffron     Fennel     Simmer     Cookie

Yield Makes 4 to 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 cloves garlic, peeled and smashed
1 large onion, peeled and sliced
1 small fennel bulb, thinly sliced
1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)
1 strip orange zest
1 (14-ounce) can whole peeled tomatoes, in juice
6 cups seafood stock (sold at most fish markets) or clam juice
Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels
1 bunch Italian parsley, chopped


  • 1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.
  • 2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.
  • 3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
  • 4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
  • 5. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.
  • 6. Add any crabmeat.
  • 7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.
  • 8. Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.


Bouillabaisse image

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 41

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


  • 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 image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 23

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


  • 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.


Simple Bouillabaisse image

This appeared in a Times article called "Bouillabaisse and Chowders: An Eel-Soup Digression - Who Now Get the Best Vegetables and Fruits - A Dear Fish Market." The author is unknown. You may halve the amount of oil if you find it alarming.

Provided by Amanda Hesser

Categories     lunch, one pot, soups and stews

Time 20m

Yield Serves 6

Number Of Ingredients 16

1 cup olive oil
2 medium tomatoes, peeled, seeded and sliced
1 small onion, thinly sliced
1 carrot, peeled and very thinly sliced
2 pinches saffron
1 bay leaf
4 sprigs parsley
2 cloves garlic
1 pound each boned and skinned cod and halibut (fluke or sea bass may be substituted for either), cut into 2-inch pieces
2 cups peeled and deveined medium shrimp
Juice of 1/2 lemon
Freshly ground black pepper
1 cup rich fish broth
1/2 cup white wine
6 slices toasted country bread


  • In a large saucepan, heat the oil over medium-high heat. Add the tomatoes, onion, carrot, saffron, bay leaf and parsley. Peel and crush 1 garlic clove and add it to the pan. Add the fish, shrimp and lemon juice, season with salt and pepper and boil for 10 minutes. Add the fish broth and wine, bring to a rapid simmer and cook until the fish is just cooked through. Adjust the seasoning, adding more saffron, lemon juice, salt and pepper as desired.
  • Rub the toasts with the remaining peeled garlic clove. Set a toast in the bottom of each of 6 bowls and ladle the soup on top.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 32 grams, Carbohydrate 20 grams, Fat 39 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 728 milligrams, Sugar 4 grams, TransFat 0 grams


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
garlic-infused olive oil
red pepper flakes


  • 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


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


  • 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



Serve this scrumptious soup with crusty bread. Cook as close to serving time as possible. Out of a cookbook called "The Summertime Cookbook".

Provided by teresas

Categories     Chowders

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

1 lobster tail, small uncooked
1 lb mussels
1/2 lb jumbo shrimp, uncooked
2 cups water
2/3 cup dry white wine
1 tablespoon oil
1 garlic clove, crushed
1 onion, sliced
1 (14 1/2 ounce) canned tomatoes
3 tablespoons tomato paste
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 teaspoons sugar
1 pinch saffron
3 tablespoons parsley, chopped


  • Cut lobster tail in half lengthwise, leaving shell intact, then cut into 1-inch pieces (still with shell on).
  • Scrub mussels, remove beard.
  • Shell and devein shrimp, leaving tails intact.
  • Combine water and wine in pan, bring to a boil, add seafood, cover, simmer 5 minutes, drain, reserve 1 cup of the stock.
  • Heat oil in pan, add garlic and onion cook, stirring until onion is soft.
  • Add reserved stock, undrained crushed tomatoes, tomato paste, sauces, sugar and saffron to pan.
  • Bring to a boil, cover, reduce heat, simmer 5 minutes , add seafood, heat through gently, serve immediately in bowls, sprinkled with parsley.


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


  • 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

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Add the leeks and fennel and sauté until tender, about 4 minutes. Season with salt and pepper. Add the garlic and sauté until fragrant, about 1 minute. 2. Add the seafood stock, tomatoes, orange zest and juice, saffron and bay leaf. Bring to a simmer and cook until the liquid has reduced slightly, 12 to 15 minutes.
From purewow.com

2. Start with a 6 quart pot with lid and add olive oil and turn the burner to a medium heat. It is important that you don't want to brown the leeks and fennel just slowly sweat out the liquids. When the oil heats up drop in the diced leeks and fennel then add some salt to draw out the moisture from the leeks.
From winedinewithjeff.com

Easy Bouillabaisse Recipe - Cooking a simple Bouillabaisse ... 1 week ago Dec 26, 2016 · Add the fennel, garlic and pepper and fry gently for another 3-4 minutes. Stir in the paprika, sffron mixture, vinegar, wine, stock, diced tomatoes and tomato puree and then the sliced potatoes.
From tprecipes.com

2021-09-29 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

Easy Bouillabaisse. back to cookbook. Healthy Mediterranean Food. Easy Bouillabaisse. 5. Average: 5 (1 vote) (1 vote) Rate recipe Show all reviews. Save. share Share. print. bookmark_border Copy URL. mail E-Mail. Difficulty: easy. Difficulty. Preparation: 1 hr 15 min. Preparation. Ingredients. for. 6. servings . Ingredients 3 ½ lbs Mediterranean fish (such as …
From eatsmarter.com

All cool recipes and cooking guide for Easy Bouillabaisse Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Vegetable Casseroles Recipes Homemade Oreo Cookies Healthy Healthy Gluten Free Dinner Ideas ...
From recipeshappy.com

Add fennel slices and cook for 5 minutes more. Add garlic and cook for 1 minute more. Salt and pepper. Place all contents of the pan in the slow cooker. Save the pan for later use. Add broth, tomatoes, carrots, potatoes, saffron, 1/2 lemon and orange zest, and salt and pepper to taste, and set slow cooker on high for 4 hours.
From metro.ca

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

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

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

2009-08-03 For the broth: Heat the oil in a tall pot (I use an 8 quart stockpot) over medium heat; add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, orange …
From familystylefood.com

Heat the oil in a large, deep saucepan. Add the onion and fennel and cook for 5 minutes, or until starting to soften. Add the garlic and tomato purée and stir for 30 seconds. Add the wine, stock ...
From bbc.co.uk

2018-08-10 Method. Peel the shrimp, reserving the shrimp shells. Bring the water to a simmer and add the shrimp shells, bay leaf, peppercorns, and orange peel to the pot and simmer gently for 15 minutes. Meanwhile, heat the olive oil over medium heat in a heavy bottomed soup pan.
From slowburningpassion.com

2018-09-25 Step 8: Poach the Remaining Fish in the Broth. Now it's time to finish the bouillabaisse. Return the broth to a clean pot and poach all your remaining fish, whether whole or filleted, in it. Larger fish should go in first, since they'll take the longest, and smaller fish or fish fillets should go in last.
From seriouseats.com

2018-08-29 Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until lightly smoking. Add the chicken skin side-down and cook without moving until browned, about 4 minutes.
From seriouseats.com

2016-11-23 Instructions . In a large pot, heat olive oil on medium heat. Add onion, fennel, and leeks. Season with salt. Cook until translucent. Add …
From myweeklyeats.com

Simmer until reduced by two thirds (about 2 hours), then strain into a large saute´ pan (discard the veg and fish bones). Meanwhile, make the rouille. Using a pestle and mortar, pound the garlic to a paste with the salt flakes. Add the egg yolks and stir vigorously with the pestle until pale and thick.
From deliciousmagazine.co.uk

Reduce the heat to a simmer (low bubble) and cook for 15 minutes. Add seafood (add squid last if using) and stir to combine. Simmer for an additional 10 minutes or until the shells are opened on the clams and mussels. Remove the thyme stems, and orange zest strip.
From eatingrichly.com

To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened. Add the wine, water or fish stock, tomatoes, tomato paste, orange peel and saffron. Bring to a boil, then turn down to a simmer and cook for 30–40 minutes.
From rickstein.com

2012-05-09 Directions. Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Saute chopped carrots, celery, chopped fennel, onion and garlic for 5-7 minutes, stirring frequently, until softened. Add tomatoes and cook for another 3-5 minutes until tomatoes begin to dissolve. Add tomato paste, stock and parsley, stir well to combine ...
From foodrepublic.com

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