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White Fish Bouillabaisse

chef.jackson's picture
Ingredients
  Carrot 1 , diced
  Onions 2 , chopped
  Leeks/Green onions - 4, sliced 2 (white part only)
  Garlic 1 Clove (5 gm), crushed
  Olive oil 1⁄2 Cup (8 tbs)
  Boned white fish 3 Pound, cut into 3-inch pieces (Any)
  Tomatoes/Canned tomatoes - 1 cup 2 Large, diced
  Salt To Taste
  Pepper To Taste
  Bay leaf 1 , crumbled
  Fish stock/Clam juice /water 2 Cup (32 tbs)
  Cooked shrimps/Crab /lobster 1 Cup (16 tbs)
  Oysters/Clams /mussels in the shell 2 Dozen, scrubbed
  Canned pimientos 4 Ounce, diced
  Saffron shreds 4 (few)
  Lemon 1 , juiced
  Dry white wine 1 Cup (16 tbs)
  French bread 2 , sliced and toasted
  Parsley 1 Tablespoon, chopped
Directions

MAKING
1 In a large kettle, add oil and cook the first 4 ingredients until golden-brown.
2 Add in the fish, tomatoes, salt and pepper, bay leaf, and stock.
3 Bring to a boil and simmer, covered for about 20 minutes.
4 Add the shellfish and simmer for another 5 minutes or until the shells open.
5 Stir in the remaining ingredients except the last 2.
6 Heat throughly.
7 In a tureen, place the roast and add the soup.

SERVING
8 Sprinkle with parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Seafood
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
6

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