You are here

Bouillabaisse

21st.Century.Chef's picture
Ingredients
  Assorted fish and shellfish 2 Kilogram
  Onions 3 Large, chopped
  Tomatoes 5 Medium, coarsely chopped
  Garlic 1⁄2 Clove (2.5 gm), peeled and coarsely chopped
  Olive oil 100 Milliliter
  Fennel seeds 1 Teaspoon, roasted and crushed
  Bay leaves 2
  Saffron 1⁄4 Teaspoon, roasted and crushed
  Sea salt 2 Teaspoon
  Ground black pepper 1 Teaspoon
Directions

GETTING READY 1) Using a fishmonger scale, gut the fish. 2) Wash and cut fish into slices with bone. MAKING 3) In a large wide pan, combine tomatoes, onions, oil, garlic, bay leaves, fennel, saffron, pepper and salt. 4) Add the firm fish to it first (bekti, grey mullet, sea bass and ramus) and mix well. 5) To cover the fish, pour enough boiling water. (Keep in mind that you will be adding the remaining fish in 5 minutes). 6) Place the pan over very high heat and boil rapidly and continuously for 5 minutes. 7) Now add the remaining fish and continue to boil for another 10-12 minutes. 8) About 2'' of liquid should be there above the fish. 9) Cook until tender but do not let it overcooked. SERVING 10) Serve hot with crisp French bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Mixing
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.225
Average: 4.2 (16 votes)