Best 4 Baileys Bouillabaisse Fish Stew Recipes

Indulge in the exquisite flavors of the Mediterranean with "Baileys Bouillabaisse Fish Stew," a culinary masterpiece that promises an unforgettable dining experience. This classic French stew, originating from the vibrant port city of Marseille, combines the freshest seafood with aromatic herbs, saffron, and a touch of Baileys Irish Cream, resulting in a rich and flavorful broth that tantalizes the senses. As you embark on this culinary journey, discover the secrets behind creating the perfect Baileys Bouillabaisse Fish Stew, ensuring an exceptional meal that will leave you and your guests craving for more.

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BOUILLABAISSE

Bouillabaisse image

This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

Provided by Mary Young

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 40m

Yield 12

Number Of Ingredients 15

Ingredients

¾ cup olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel leaf
1 sprig fresh thyme
1 bay leaf
1 teaspoon orange zest
¾ pound mussels, cleaned and debearded
9 cups boiling water
salt and pepper to taste
5 pounds sea bass
1 pinch saffron threads
¾ pound fresh shrimp, peeled and deveined

Steps:

Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 6 g, Cholesterol 124.5 mg, Fat 18 g, Fiber 1 g, Protein 42.9 g, SaturatedFat 3 g, Sodium 202.9 mg, Sugar 2.3 g

BAILEY'S BOUILLABAISSE (FISH STEW)

Bailey's Bouillabaisse (Fish Stew) image

I just 'adopted' this recipe from the 'orphan recipes' list - will be trying and editting (if necessary) it. Sounds like a great comfort food.

Provided by WaterMelon

Categories Stew

Time 40m

Yield 9 serving(s)

Number Of Ingredients 12

Ingredients

1 large onion, diced
2 cups celery, diced
3 potatoes, diced
3 cups boiling water
2 cups skim milk
1 1/2 lbs cod or 1 1/2 lbs flounder fillets
2 cups broccoli, diced
2 cups cauliflower, diced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon basil

Steps:

Cook the onion, celery, and potatoes in the water for 10 minutes.
Mix a little milk with the flour to form a soupy paste and set aside.
Add the remaining ingredients and bring to a boil.
Add the flour mixture, stirring constantly.
Simmer for 15 to 20 minutes.

Nutrition Facts : Calories 162.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 33.6, Sodium 499.7, Carbohydrate 20.3, Fiber 3.2, Sugar 2.5, Protein 18.4

ISLAND-STYLE BOUILLABAISSE

Island-Style Bouillabaisse image

Bouillabaisse is a traditional Provencal fish stew made with rockfish, langoustine and scallops in a fish-saffron broth scented with orange peels. It's one of the most luxurious, comforting dishes out there when done correctly. When thinking about the center dish for this episode, I decided to tap into my upbringing and the summers spent in Gonaives, a department in the Artibonite region of Haiti; it's a sea town with lots of seafood and goods. I wanted to create the same luxurious fish stew but with traditional Caribbean ingredients.

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 30

Ingredients

1/2 cup olive oil
8 cloves garlic
5 cloves
4 scallions
3 sprigs thyme
1 habanero
1 lime, juiced
1 onion, chopped
1 bunch parsley
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 whole snapper, deboned
1 pound mussels
8 ounces littleneck or manilla clams
1 cup olive oil plus 1 tablespoon
8 cloves garlic, sliced or chopped
1 leek, sliced
1 onion, sliced
1/2 cup chopped fresh turmeric
1/2 tablespoon chopped fresh ginger
Kosher salt and freshly ground black pepper
1/4 cup dried shrimp
1 tablespoon shrimp paste
1 tablespoon tomato paste
2 sprigs thyme
1 cup white wine
1/2 cup coconut water
1 quart fish stock
1 Scotch bonnet chile studded with 4 cloves
2 shallots, sliced

Steps:

For the epis: Put the the oil, the garlic, cloves, scallions, thyme, habanero, lime juice, onion, parsley, salt and pepper in a blender and puree until it reaches a thick consistency.
For the bouillabaisse: Add 2 tablespoons of the epis to the whole fish and let marinate.
Clean the mussels by soaking in cold water and removing the beard from each mussel. Clean the clams by brushing with a soft brush to remove all the grit and sand. Then let them soak in cold salted water until ready to cook.
Add 1 cup of the oil to a large pot over medium heat and saute the garlic, leeks, onions, turmeric and ginger until soft, stirring occasionally, 8 to 10 minutes. Season with salt and pepper. Then add the dried shrimp, shrimp paste, tomato paste, thyme and half of the remaining epis and cook until fragrant, about 4 minutes. Deglaze with half of the wine, the coconut water and fish stock, add the Scotch bonnet chile and simmer on low heat until reduced by thirty percent. Turn off the heat, transfer the contents to a high-powered blender and blend until smooth. Pass through a sieve. Add the stew back to the pot and let simmer on low.
While stew is simmering, heat a grill pan over medium-high heat to grill the whole fish. Place the fish on the grill and cook on one side until golden, about 7 minutes. Flip and cook the other side until golden and cooked through, about 7 more minutes. Remove from the heat.
While the fish is on the grill, in another large pot heat the remaining tablespoon oil over medium heat with the remaining epis and the shallots. Cook until soft, 8 to 10 minutes. Add the clams and deglaze with the remaining wine. Ladle some stew into the pan and cover until the clams are fully cooked and open, 5 to 8 minutes. Discard any that don't open.
Add the mussels to the simmering stew and cook until they open, 5 to 8 minutes. Discard any that don't open.
Plate the grilled fish on a large platter. Arrange the clams and mussels in the stew around the fish.

BOUILLABAISSE WITH ROUILLE (FRENCH FISH STEW)

Bouillabaisse With Rouille (French Fish Stew) image

Bouillabaisse is a fish stew, originating from the south of France (Marseilles). I believe the story of the dish is much like that of Ciopinno. Years ago I worked at a restaurant in Zurich, called Bouillabaisse...which they were famous for. This brings back some memories, although I couldn't tell you if this recipe is truly authentic or not. I do know that traditionally the broth is served with toasted bread topped with rouille inside the bowl, and the fish and seafood are on the side. This recipe calls for topping the stew with the rouille and serving bread on the side. I think any combination of all three items would be delicious! Note that the combination of the fish and seafood doesn't really matter, basically 3 lbs of whatever your favourites are.

Provided by magpie diner

Categories < 4 Hours

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 29

Ingredients

2 leeks, washed and sliced thinly
1 Spanish onion, halved and sliced thinly
3 tablespoons olive oil
6 garlic cloves, peeled and finely chopped
2 bay leaves
2 carrots, peeled and roughly chopped
black pepper, freshly ground
4 medium potatoes, cut into large cubes
1/2 teaspoon ground fennel
2 slices orange peel, each about 3 inches long
1 teaspoon dried thyme (or use fresh if you have it)
2 teaspoons dried marjoram (or use fresh if you have it)
3 cups fish stock (or sub with 2 cups clam juice and 1 cup water)
2 tomatoes, diced
1 lemon
1 1/2 lbs cod fish fillets (or other white firm fish, or combination of different types of fish)
1/2 lb mussels (or any other shellfish you prefer such as clams, or a combination of different types of shellfish)
1 lb uncooked shrimp (or any other shellfish you prefer)
1 pinch saffron
1 cup fresh parsley, chopped fine
sea salt
2 cups breadcrumbs
1 cup parmesan cheese, freshly grated
1/8 teaspoon cayenne (to taste)
1/2 cup water
1/4 cup fresh basil, chopped fine (or 1 tbsp dried)
1/4 cup fresh parsley, chopped fine
3 tablespoons olive oil
1 loaf French bread

Steps:

Bouillabaisse: Pull out a large soup pot, heat the olive oil in it over medium heat. Add in the leeks and onions and saute for about 10 minutes, until they are soft. Once soft, add in the garlic, bay leaves, carrots and quite a few rounds of freshly ground black pepper. Leave that to saute for about another 5-10 minutes.
Stir the potatoes into the pot along with the fennel seed, orange peel, thyme and marjoram. Saute for about 10 minutes, stirring frequently.
Add in the stock or clam juice and water. Add in the tomatoes and squeeze in the juice from the lemon (watch no lemon pits fall in). Simmer for about 15 minutes, at which time the carrots should be tender and the potatoes cooked, but still firm.
This is a good point to make the Rouille (and toasted bread if you are using), while the broth simmers, so skip ahead to that step if you haven't already.
Add in the fish (not the shellfish yet), as well as the saffron and parsley and simmer for about 5 minutes. Then add the shellfish and cook until shells open up (ie with mussels and clams), and the prawns are pink and firm. Adjust the seasoning with sea salt and get ready to serve ASAP.
Rouille: Mix together the bread crumbs, parmesan and cayenne. Add the water and blend into a paste. Stir in the basil, parsley and olive oil. Rouille should be hot and flavourful so add more hot spice if you like.
As soon as the seafood is done, remove the bay leaves and orange peel, then ladle into warm bowls and serve with a spoonful of rouille on top and bread on the side. Alternatively, top each bowl with slices of toasted french bread topped with rouille.

Tips:

Use the freshest fish and seafood available. This will make a big difference in the flavor of the stew.
Don't be afraid to experiment with different types of fish and seafood. Bouillabaisse is a great way to use up leftover seafood.
Be sure to use a good quality white wine. This will add depth of flavor to the stew.
Don't overcook the fish and seafood. It should be cooked through, but still tender and flaky.
Serve the bouillabaisse with a crusty baguette and a glass of white wine.

Conclusion:

Bouillabaisse is a delicious and flavorful fish stew that is perfect for a special occasion. It is made with a variety of fish and seafood, and is simmered in a flavorful broth. The stew is typically served with a crusty baguette and a glass of white wine.

If you are looking for a seafood stew that is both delicious and impressive, then bouillabaisse is the perfect dish for you. It is sure to be a hit with your family and friends.