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New Orleans Bouillabaisse

American.Kitchen's picture
New orleans bouillabaisse is a mixed fish stew prepared with red fish and red snapper. Prepared along with a medley of vegetables herbed and spiced to taste with added saffron for flavor. This new orleans bouillabase is cooked with white wine and served over french bread slices.
  Red snapper 1
  Boiling water 1 1⁄2 Quart
  Onion 1 , sliced
  Red snapper slices 6
  Redfish slice 6
  Salt To Taste
  Pepper To Taste
  Cayenne 1 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Thyme sprig/1 teaspoon dried thyme 3 , chopped
  Parsley sprigs 3 , chopped
  Bay leaves 3 , crushed
  Allspice 1 Teaspoon
  Olive oil 2 Tablespoon
  Onions 3 , chopped
  Dry white wine 2 Cup (32 tbs)
  Ripe tomatoes 6 Large (Canned / Fresh)
  Lemon 1⁄2 , thinly sliced
  Saffron 1⁄4 Teaspoon
  French bread slices 12
  Butter 1⁄2 Cup (8 tbs)

To make the court bouillon: Place the red snapper head in boiling water with the bunch of herbs and the sliced onion.
Cook over a low heat, uncovered, until liquid is reduced to about 1 pint.
Strain and set liquid aside.
To make the Bouillabaisse: Sprinkle the slices of red snapper and redfish with salt, pepper, and cayenne.
Combine garlic, thyme, parsley, bay leaves, allspice and sprinkle over fish slices.
Let stand about 30 minutes for flavor to permeate the fish.
Heat olive oil in a large heavy kettle, add chopped onions, and cook over a low heat until limp.
Lay fish slices on top (do not overlap), cover, and cook slowly for 5 minutes.
Turn the slices and cook another 5 minutes.
Carefully transfer fish to a platter.
Add wine to kettle, then add the tomatoes (sliced, if fresh ones are used), lemon slices, and court bouillon previously set aside.
Cook, uncovered, until liquid is reduced by half.
Return fish slices to the liquid and simmer gently for 5 minutes.
Meanwhile, dissolve the saffron in a little of the hot liquid from the kettle.
Set aside.
Saute slices of French bread in melted butter and place on a large deep serving dish.
Put a slice of fish on top of each piece of bread and spread the saffron mixture over the fish.
Pour the hot broth over all and serve immediately.

Recipe Summary

Main Dish

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New Orleans Bouillabaisse Recipe