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Bouillabaisse

Meal.Mates's picture
Ingredients
  Minced onion 3⁄4 Cup (12 tbs)
  Minced white of leek 1⁄4 Cup (4 tbs)
  Garlic 6 Clove (30 gm), minced
  Fennel sprig 1
  Parsley sprigs 3 , crushed
  Bay leaf 1
  Orange peel 1⁄2
  Crab/Shrimp / crayfish / langoustes / lobster 1⁄2 Pound
  Sea bass 1⁄2 Pound (Flounder / Grunt / Haddock / Perch / Scrod / Red Snapper / Gray Snapper / Sea Trout / Rockfish / Halibut)
  Whiting/Red mullet / sablefish / sole 1⁄2 Pound
  Olive oil 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Saffron threads 1 Pinch
  Fish stock/8 cups fish stock and 4 cups dry white wine 12 Cup (192 tbs)
  French bread slices 12 (Stale)
Directions

Put vegetables, herbs and orange peel in large kettle.
Arrange selected cleaned crustaceans over vegetables and top with firm fish of choice.
Pour olive oil over and sprinkle with salt, pepper and saffron.
Add liquid, cover and bring to fast boil; quick cooking is essential to the consistency.
Boil 7 minutes, add delicate fish of choice and cook 6 more minutes.
Do not cook more than 15 minutes in all.
Place a slice of bread in each bowl.
Arrange crustaceans and fish on a platter to be served separately.
Adjust flavor of broth and moisten each piece of bread.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Seafood
Servings: 
20

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