Moroccan Bouillabaisse Recipes

BOUILLABAISSE

Steps:

• Make croutons:
• Put oven rack in middle position and preheat oven to 250°F.
• Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
• Make soup:
• Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
• Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
• Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
• Stir 3 tablespoons broth from soup into rouille until blended.
• Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
• Top each serving with 1 teaspoon rouille and serve remainder on the side.

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.

BOUILLABAISSE

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.

MOROCCAN BOUILLABAISSE

Steps:

• Thaw frozen seafood.
• Halve large scallops.
• Scrub mussels; remove beards.
• Combine 2 cups of the water and 3 tablespoons of the salt; soak mussels 15 minutes.
• Drain and rinse.
• Repeat twice.
• Cook onion and garlic in hot oil till tender.
• Add cumin, cinnamon, and ground red pepper; cook and stir 1 minute.
• Stir in broth, tomatoes, saffron, and 1/4 teaspoon salt.
• Bring to boiling; add seafood.
• Return to boiling; reduce heat.
• Simmer, covered, 5 minutes or till shells open.
• Serve with couscous.
• If desired, top with parsley.
• *Provence Rose/California Fume Blanc, pairing for wine.*.

BOUILLABAISSE

Steps:

• The fish soup: Ask your fish market to give you the bones and heads of the moano, John Dory, nohu and opakapaka; cut all into 2-inch pieces. All together you should have approximately 8 pounds of fish scraps. If you are a good client you may get all of these at no charge!
• Soak the fish scraps in cold water for approximately 30 minutes. Wash thoroughly, drip dry. Dice onion, celery and fennel. Cut tomatoes in quarters. Crush the garlic cloves. Place the olive oil in a hot pot and wilt the vegetables without letting them color. Add fish scraps and wilt for an additional 5 minutes. Add tomatoes, crushed garlic cloves, bouquet garni, star anise, saffron and 5 quarts of water. Season lightly with salt and pepper. Boil for 25 minutes.
• SEE "THE BOUILLABAISSE" Remove the bouquet garni. Pass the entire contents, a little at a time, through a food mill. All should go through the food mill with the exception of the fish bones which you will discard. Place the soup in a clean pot and bring to a boil, seasoning according to taste. Flatten the puff pastry to 1/8-inch thick, cut 8-circles approximately 1-inch wider than the soup cup you will be using. Place in each cup, 8 ounces (1 cup) of fish soup, already cold, cover with puff pastry. With a brush, moisten the outer rim of the cup with egg yolk. Place the puff pastry over the cup and seal well. Brush the pastry with egg yolk.
• Peel the potato while still warm. In a mortar, muddle, garlic clove with cayenne, salt and pepper. Add the potato, muddle, add egg yolk and saffron, muddle. Slowly incorporate the olive oil and emulsify the "rouille" with the muddler until all of the oil has been used. Rub the outside of the baguette with garlic. Cut 16 slices, approximately 1/3-inch each, to be toasted.
• The Bouillabaisse: Poach the lobsters for 10 minutes in the soup. Remove and set aside. Ensure the live lobsters have been washed before poaching. Shell the lobsters, slice the lobster tails and set aside. Blanch the leeks and carrots in salted water, "al dente". Peel and slice potatoes approximately 1/8-inch thick. Cook the potatoes covered by an equal part of fish soup and water, add saffron. Do not overcook, they must stay in one piece. Poach the fish fillets in remainder of fish soup: nohu, opakapaka, John Dory and moano, in that order. The firmest fish requires longer cooking time and should go in first. The moano is very delicate and will not need more than 30 seconds cooking time. Bake the soup in a preheated 400 degree oven for 15 minutes. In the bottom of each plate place the vegetable julienne and the sliced potato, distribute in each plate an equal portion of fish and lobster. Arrange as a fan. Sprinkle with diced tomato and fennel leaves. Place in front of each guest the fish plate, the fish soup in crust on the left of each plate. With a small ladle, break the crust and scoop a good helping of soup over your bouillabaisse. Float 1 or 2 croutons topped with the rouille and enjoy.

MALIBU BOUILLABAISSE

Steps:

• For the bouillabaisse: Preheat the oven to 350 degrees F.
• Place the fish carcasses in a roasting pan and roast for 30 minutes.
• Add the roughly chopped carrot, celery and onion to a blender. Add the tomatoes, bell pepper, garlic, anchovy paste and Calabrian chile paste and process until pureed. Pour the vegetable puree into a large pot with 2 cups of water and bring to a simmer. Add the roasted fish carcasses and reserved shrimp shells to the pot and simmer for 40 minutes. Strain the puree and set aside.
• Preheat the oven to 450 degrees F.
• Bring 1 quart of water to a boil in a medium pot. Add the pasta, saffron and some salt and pepper and cook the pasta according to the package directions. Drain and set aside.
• Heat 1 tablespoon of canola oil in a large cast-iron skillet over high heat. Place the fish filets skin-side down in the skillet and press down for 10 seconds. Place the skillet in the oven and bake until the center is just cooked through, about 5 minutes. Remove from the oven, flip the fish and allow to rest for 1 minute in the skillet.
• Gently cook the diced carrot, onion, celery and fennel in a large saucepan over medium heat until translucent. Add the shrimp, clams and mussels. Add the red wine and scrape the bottom of the pan with a wooden spoon to release any brown bits. Add the reserved vegetable puree, cover and continue to cook until the clams and mussels open. Immediately remove from the heat and discard any clams or mussels that haven't opened up. Add the parsley, basil, chives and pasta.
• For the uni toast: Combine the egg yolks, lemon juice and sea salt in a medium bowl. With an immersion blender running, slowly add the grapeseed oil to make an emulsion. Lightly toast the slices of sourdough bread, top with uni and drizzle with some of the lemon emulsion.
• To serve: Divide the bouillabaisse among bowls. Place a sea bass filet in the middle of each and garnish with 1 uni toast, some petite carrot fern, petite sea grass and black pepper.

BOUILLABAISSE À LA MARSEILLAISE

Steps:

• In a large pot over medium heat, add oil and when hot, throw in fennel, leeks, onions and garlic; stir and cook for 5 minutes. Add tomatoes, tomato paste, orange peels, thyme, dill, saffron and cayenne pepper; stir well and cook for 2 minutes. Pour in white wine and scrape the bottom of the pot; cook for 5 minutes.
• Pour in boiling water and add fish heads/carcass/shrimp shells, add parsley, bay leaf, sea salt and freshly ground black pepper; bring to a full boil; cook for 5 minutes. Reduce heat to medium-low and simmer for 45 minutes.
• Remove fish heads, bones and shells; discard. Remove sprigs of thyme as well. Using a hand blender, purée the mixture until smooth. Strain the mixture through a fine sieve over a large pot.
• Bring heat to medium-high and broth starts to boil, add firmer fish first before adding the others. When they are all cooked, transfer them to a serving plate. Add shellfish starting with the ones that take the longest to cook. Transfer shellfish to the serving plate along with the fish and transfer broth to a soup tureen.
• In shallow bowls, place a mix of fish and shellfish, ladle the broth and serve with crusty bread. To add a nice finishing touch, place fennel fronds on top. Make 6-8 servings.
• NOTE: If not using fresh fish, use 4 cups clam juice and 6 cups water BUT no salt.

LATINA-STYLE BOUILLABAISSE

Steps:

• Cook bacon and 3 tablespoons olive oil in a very large skillet over high heat, stirring frequently for 4 minutes. Add onion and cook for 5 minutes. Add peppers and cook for 5 minutes. Add garlic, habenero, saffron, and sherry. Let reduce by half.
• Add evaporated milk to skillet and continue to let mixture cook until reduced by half. Add chopped cilantro and season with salt and pepper. Working in batches, carefully transfer mixture to a blender and blend until smooth.
• Pour blended mixture into a large saucepan; add seafood stock. Cook over medium-high heat until heated through.
• Heat remaining tablespoon olive oil in a Dutch oven over medium heat. Add clams, scallops, and jumbo shrimp; cook for 2 minutes. Add extra-large shrimp, snapper, mussels, and heated seafood stock mixture. Cook until shrimp is pink and shellfish have opened. Season with lime juice, salt, and pepper. Serve immediately garnished with cilantro sprigs.

CARIBBEAN BOUILLABAISSE

Steps:

• Fill a tall stockpot with water; bring to a boil. Add lobsters, and cook 9 minutes. Remove lobsters from water; set aside until cool enough to handle. Separate claws and tails from bodies; set all parts aside.
• Make a bouquet garni by placing thyme sprigs, bay leaves, 10 parsley sprigs, and peppercorns in a 12-inch-square piece of cheesecloth. Form a bundle, and tie with kitchen twine. Set bouquet aside.
• In a wide, low-sided stockpot, combine 1 tablespoon butter and 1 1/2 tablespoons olive oil; melt over low heat. Add the shallots and garlic; cook until vegetables are translucent, about 10 minutes. Meanwhile, remove and discard the peel and pith from limes; cut the flesh in half, and set aside. Transfer the shallot mixture to a small bowl, and set aside.
• Place lobster bodies in the wide stockpot. Raise the heat to medium, and cook, stirring constantly, 3 to 4 minutes. Add the lime flesh and Pernod; light a long wooden match, and carefully ignite Pernod. Allow the flame to burn out. Add saffron; cook 1 minute more. Add tomato paste, bouquet garni, and fish stock. Raise heat to high, and bring to a boil. Reduce heat, and let stock simmer, skimming foam as it rises to the surface, until stock is reduced by one-third, about 40 minutes. Set a cheesecloth-lined sieve over a large bowl, and strain stock; set aside. Discard solids, and rinse stockpot.
• Using kitchen shears, cut open a lobster tail, and carefully remove the meat in one whole piece; set aside. Repeat with remaining tails, and slice meat in half lengthwise. Crack or cut open each claw, removing meat in one piece. Discard shells, and set the meat aside, covered.
• Heat the remaining tablespoon olive oil in a large nonstick skillet over high heat. Working in batches, cook the snapper fillets until browned and crisp, 3 minutes on each side. Transfer fillets to a plate, and set plate aside in a warm place.
• Melt the remaining 1/2 tablespoon butter in the rinsed stockpot over medium-high heat. Add the reserved shallot mixture, shrimp, and mussels; saute 4 minutes. Add strained stock, Tabasco, and salt; simmer 3 minutes. Add reserved lobster meat; cook until mussels open and shrimp have cooked through, about 2 minutes. Remove from heat.
• To serve, place a snapper fillet in each of six large soup plates, and evenly distribute the shellfish and broth among the bowls. Coarsely chop the remaining 6 sprigs of parsley, and garnish bouillabaisse.