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Best Bouillabaisse

Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Onions 2 Medium, chopped
  Leeks 2 Medium, chopped (White And Pale Green Portions Only)
  Garlic 4 Clove (20 gm), minced
  Fish stock 4 Cup (64 tbs)
  Dry white wine 1 Cup (16 tbs)
  Tomatoes 4 Medium, peeled and chopped
  Fennel seeds 1⁄2 Teaspoon, crushed
  Chopped parsley 1⁄4 Cup (4 tbs)
  Finely chopped thyme/1/2 to 3/4 teaspoon dried leaf thyme 1 1⁄2 Teaspoon
  Bay leaf 1
  Saffron threads/1/8 teaspoon powdered saffron 1 Teaspoon
  Salt To Taste (For Making Rouille)
  Freshly ground pepper To Taste
  Skinless fish fillets 2 Pound (Firm-Texture)
  Cooked in shell lobster tails 1 1⁄2 Pound, thawed if frozen
  Mussels 18 , debearded
  Scallops 18
  Red bell peppers/2 jars of 2 ounce each sliced pimientos, drained 1 Large
  Soft white breadcrumbs 1⁄2 Cup (8 tbs)
  Milk/Water 1⁄4 Cup (4 tbs)
  Hot pepper flakes 1⁄2 Teaspoon
  Garlic 3 Clove (15 gm)
  Broth 3 Tablespoon (From Bouillabaisse)
  Salt To Taste (For Making Soup Croutons)
Directions

Prepare Soup Croutons; set aside.
Begin Rouille preparation.
Heat oil in a large heavy kettle.
Add onions, leeks and garlic; over medium heat, saute about 5 minutes.
Add stock, wine, tomatoes, fennel seeds, parsley, thyme, bay leaf and saffron.
Bring to a boil; reduce heat and simmer 10 minutes.
Season with salt and pepper to taste.
Cut fish into pieces, about 2" x 1-1/2".
Add fish pieces to stock mixture; gently simmer 2 to 3 minutes.
With a heavy knife or kitchen shears, cut lobster tails into 1-1/2-inch pieces, cutting through flesh and shell.
Scrub mussels with a brush to remove dirt from shells; discard any mussels that do not close.
Add lobster pieces and cleaned mussels to stock mixture.
Cook until mussels open, 3 to 6 minutes; discard any mussels that do not open.
During final 2 minutes of cooking, add scallops.
Finish preparing Rouille.
Remove and discard bay leaf.
Serve soup from kettle or spoon into a tureen.
Place 1 or 2 croutons in individual bowls; ladle broth over croutons.
Arrange fish and shellfish on top.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish

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