You are here

Traditional Bouillabaisse

admin's picture
Bouillabaisse is a mixed fish stew made along with vegetables. European in origin, this bouillabaisse recipe has added seafood to it and is herbed with thyme and parsley. Coloured with a hint of saffron, which is the hallmark of bouillabase, this fish stew can be served over rice.
Ingredients
  Olive oil 1⁄2 Cup (8 tbs)
  Onions 2 Medium, chopped
  Leeks 2 , chopped
  Carrots 2 , chopped
  Garlic 1 Clove (5 gm), crushed
  Fish 2 Pound (Mixed Red Snapper, Flounder, Whiting, Halibut, Perch, Red Mullet, Haddock, Eel)
  Ripe tomatoes/0.5 cup canned tomatoes 4 , peeled, chopped
  Bay leaf 1
  Chopped fennel 1 Tablespoon
  Saffron 1 Pinch, soaked in boiling water
  Thyme sprig 1
  Parsley stalks 5 , chopped
  Orange zest piece 3 , thinly peeled
  Fish stock/Water 3 Cup (48 tbs)
  Shrimp/Clams and lobster meat 1 Cup (16 tbs)
  Lemon juice 1 Teaspoon
  White wine 1 Cup (16 tbs)
  French bread slice 8
  Butter 2 Tablespoon, softened
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Heat oil in large pan.
Add onions, leeks, carrots, and garlic; cook slowly until golden brown, stirring frequently to prevent burning.
Add fish, boneless, cut into chunks.
Add tomatoes, bay leaf, fennel, saffron, thyme, parsley, orange zest, fish stock, salt, and pepper; cover.
Cook 15 to 20 minutes.
Add shellfish; leave shrimp whole; cut clam or lobster meat into chunks (canned minced clams and canned lobster meat can be used).
Bring to boil; cook 6 to 8 minutes.
Add lemon juice and wine; reheat a few minutes.
Adjust seasoning.
While soup is cooking, cut bread into 1/2 inch slices; put into warm oven to bake hard.
Mix butter with garlic.
Add pepper and salt; spread paste on bread slices.
Put slice of bread in bottom of each soup cup or plate.
Carefully spoon pieces of fish and shellfish into soup cups; divide equally.
Spoon over broth; sprinkle with chopped parsley.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Fish

Rate It

Your rating: None
3.969445
Average: 4 (18 votes)