You are here

Bouillabaisse

chef.jackson's picture
Ingredients
  Mixed fish 3 Pound (Including Eel)
  Lobster 2 Pound
  Clams 3 Dozen
  Leeks 3
  Onions 2 Large
  Garlic 3 Clove (15 gm)
  Tomatoes 3
  Olive oil 1⁄2 Cup (8 tbs)
  Bouquet garni 1 (Cheesecloth Bag Of Thyme, Bay Leaf, Parsley, Celery, Rosemary)
  Saffron 1 Pinch
  Fish stock/Water 1 Cup (16 tbs)
  Deveined shelled shrimps 1 Pound, uncooked
  Salt To Taste
  Pepper To Taste
Directions

Skin eel first.
Cut skin around head of eel.
With a sharp knife, cut under skin slowly to loosen a small flap.
Hold head in one hand and grasp skin with the other hand or use a pair of pliers.
Strip the skin off as you would a glove, in one motion.
Cut off head.
Cut eel into 3-inch lengths.
Cut fish into serving pieces; keep heavy-meated fish separate from delicate fish.
Split lobster down the middle from head to tail, on the under side.
Remove intestines.
Break off claws and crack them.
Cut tail and body into pieces.
Wash and clean clams.
Wash leeks thoroughly, being certain they contain no sand.
Cut white portions into small pieces.
Peel and chop onions and garlic.
Peel and seed tomatoes.
Heat olive oil in a large kettle and add vegetables.
Cook them for a few minutes; add bouquet garni.
Arrange heavy-meated fish and eel on the vegetables and cook for about 8 minutes.
Add delicate fish, lobster, and saffron.
Season to taste with salt, pepper, and cayenne; cover with fish stock.
Bring to a boil and simmer for 15 minutes.
Add clams and shrimps and cook just until the clam shells open.
Spoon fish out into large bowls and pour broth on top.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood
Preparation Time: 
75 Minutes
Cook Time: 
45 Minutes
Ready In: 
120 Minutes
Servings: 
6

Rate It

Your rating: None
4.195835
Average: 4.2 (12 votes)