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Bouillabaisse

American.Kitchen's picture
Bouillabaisse is a tradition fish soup. Bouillabaisse gets its taste from fish mixed with tomatoes and flavored with sherry. Bouillabaisse is inspired by many restaurants worldwide.
Ingredients
  Fish with heads 3 Pound
  Thyme sprig/1 pinch thyme 1
  Bay leaf/2 small bay leaves 1 Large
  Parsley 1 Tablespoon, minced fine
  Stalk celery 1 , minced
  Canned tomatoes/1 cup chopped fresh tomatoes 5 Ounce (1 Small Can)
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Saffron 1 Pinch
  Whole cloves 4
  Lemon 1⁄2 , sliced very thin
  Whole allspice 6
  Whole raw oysters 12
  Garlic clove/2 small cloves garlic 1 Large, put through garlic press or chopped very fine
  Raw shrimp/Boiled crabmeat / both 1 Cup (16 tbs), peeled and cleaned
  Cayenne pepper/Tabasco sauce 5 Dash
  Onions 3 Medium
  Carrot 1 , sliced fairly thin
  Olive oil 2 Tablespoon
  Sherry 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon
  Buttered toast 1
Directions

To begin this complicated dish, which is one of the classic favorites of both Creoles and Louisiana Cajuns, you must make the fish savory.
Rub it well with salt and pepper.
Crush the cloves and allspice with a potato masher or wooden mallet (this method is much superior to buying spices already ground).
Rub the fish thoroughly with this mixture and part of the chopped garlic.
Wrap the fish in waxed paper so that it may absorb the fragrance of the spices.
Chop 2 onions fairly fine.
In a Dutch oven or similar pot, fry the carrot, chopped onions, and the rest of the garlic in olive oil and butter until golden brown.
Slice one onion, put it in a pot with about 1 quart water, the thyme, bay leaf, parsley, and celery.
Add the fish heads, bring to a boil, and allow to simmer.
When the stock has simmered to about 1 pint it is just right.
Strain the liquid.
Now you are ready to begin the actual putting together of one of the noblest of the Deep South's Creole fish confections.
Lay the seasoned fish slices atop the golden fried carrot onion and garlic mixture, cover tightly, cook for 10 minutes or so, and then remove the fish.
Add the tomatoes and fish stock, and saffron to color the dish the typical Bouillabaisse yellow.
Add the lemon slices.
Add the oysters, shrimp, and/or crabmeat.
Be sure that this brew is now salted and peppered (with both black and cayenne pepper) to taste.
Let boil until the liquid is reduced by about one half, and then lay the fish carefully back in the pot, add the sherry, and let boil for another 5 or 10 minutes.
You'll have to watch carefully to see that the fish doesn't overcook to the point where it falls apart; but on the other hand be sure, by testing one fish slice or fillet, that it's cooked all the way through.
Half done fish is never good.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Fish

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