Best 9 Traditional Bouillabaisse Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Bouillabaisse is a traditional Provençal fish stew, a sumptuous and flavorful dish that captures the essence of the Mediterranean coastline. Originating from the port city of Marseille, this iconic French delicacy has evolved over centuries, showcasing the bounty of the sea and the creativity of local fishermen. Immerse yourself in the vibrant culinary history of bouillabaisse as we take you on a journey to discover the authentic recipe, unraveling the secrets behind its unique flavors and aromas.

Let's cook with our recipes!

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

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

TRADITIONAL BOUILLABAISSE



Traditional Bouillabaisse image

What goes into a traditional bouillabaisse? That depends on whom you ask. But a pot typically includes at least four kinds of fish -- some firm and some soft -- as well as fennel, garlic, olive oil, onion, parsley, saffron, and tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 22

1 teaspoon packed saffron
1/2 cup pastis or Pernod
1 fennel bulb, trimmed, 1/2 cup fronds reserved; outer layer thinly sliced (1 cup); remainder coarsely chopped (1 1/2 cups)
1 garlic bulb, cloves coarsely chopped
8 pounds mixed whole fish from the following list: red snapper, monkfish, striped bass, sea bass, tilefish, porgy; cleaned, filleted, and skinned (do not skin snapper), heads reserved, bones chopped; at home, remove pin bones from flesh with needle-nose p
Fleur de sel (or coarse salt)
1 3/4 cups extra-virgin olive oil
2 pounds additional heads and/or bones from similar fish, skeletons cut into large pieces
1 1/2 cups coarsely chopped onion
3 leeks, white and pale-green parts only, coarsely chopped and rinsed well
3 celery stalks, coarsely chopped
2 tablespoons tomato paste
2 1/2 cups good-quality dry white wine, such as Sauvignon Blanc
1 medium orange, zested with a vegetable peeler, then juiced (1/2 cup)
2 bay leaves (preferably fresh)
6 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme
2 sprigs fresh rosemary
4 cups chopped tomatoes (from about 2 pounds whole; drain if canned)
1 pound mixed mussels, such as Prince Edward Island and green-lipped New Zealand, scrubbed and beards removed
10 large (20- to 30-count) head-on shrimp
2 1/2 pounds fingerling or other small waxy potatoes, peeled, cut into 3/4-inch chunks

Steps:

  • Marinate fish: Stir together saffron and pastis; set aside. Stir together sliced fennel, 1/4 cup fronds, and 2 tablespoons garlic. Divide fennel mixture between two 9-by-13-inch nonreactive baking dishes. Cut fish into uniform portions, each 4 to 5 inches long and 2 to 3 inches wide. Generously season with salt. Put thick pieces in one baking dish and thin ones in the other. (They will be poached in separate batches later.) Pour 2 tablespoons pastis mixture and 1/4 cup oil into each dish; turn fish to coat. Cover; marinate in refrigerator 2 hours, turning once.
  • Meanwhile, prepare stock: Cover fish heads and bones with cold water; let soak. Heat remaining 1/4 cups oil in a tall, 10-quart stockpot (that includes a steamer basket for later use) over medium heat until hot but not smoking. Add onion, leeks, celery, chopped fennel, 1 tablespoon salt, and remaining garlic. Cook, stirring, until translucent, about 7 minutes.
  • Add tomato paste; stir well. Stir in 2 cups wine, remaining pastis mixture, orange zest, and juice. Tie together bay leaves, parsley, thyme, and rosemary sprigs with kitchen string; add to pot. Stir broth. Bring to a boil.
  • Drain and rinse fish heads and bones; add to pot. Pour in 10 cups cold water (liquid should come to within 3 inches of rim of pot). Bring to a boil; let boil for 10 minutes. Skim foam from surface.
  • Reduce heat to medium-high. Stir in tomatoes. Cook until stock is slightly reduced, about 20 minutes. Raise heat to high; boil until olive oil binds with liquids, 20 to 30 minutes. Meanwhile, bring marinated fish to room temperature.
  • Steam shellfish: Put mussels and shrimp in a large, shallow pot (steaming the shrimp in their shells enhances their flavor). Add 1/2 cup wine and 1/4 cup fennel fronds; cover. Cook over high heat until shrimp are pink and cooked through and mussels are open (check pot frequently after 4 minutes). Transfer cooked shellfish with a slotted spoon to a large bowl (after 7 minutes, discard any mussels that remain closed); reserve pot. Cover bowl with foil.
  • Pass stock through a food mill: Using tongs or a slotted spoon, lift out heads and large bones; discard. Discard herbs. In batches, pass stock through a food mill set over the pot of shellfish juices, extracting as much liquid as possible. (If you don't have a food mill, pass stock through a fine sieve, firmly pressing on solids with the back of a ladle.) Discard solids.
  • Pass broth through a chinois or a fine sieve into stockpot. Press on solids; discard. Reserve 1/2 cup broth for rouille.
  • Cook potatoes: Bring broth to a boil. Place potatoes in steamer basket; submerge in broth. Reduce heat to medium; cook until tender, about 8 minutes. Transfer to a serving platter; cover with foil.
  • Cook fish: Return broth to a boil. Place thick fish pieces in basket; submerge in broth. Reduce heat to low. Poach until cooked through, about 6 minutes. Transfer to platter; cover with foil. Return broth to a boil; place thin fish pieces in basket; submerge in broth. Reduce heat to low; poach until cooked through, 4 to 5 minutes. Transfer to platter; pour any juices from platter and shellfish bowl into broth. Cover fish and shellfish with foil.
  • Pass broth through a chinois or fine sieve into a serving bowl. Press on solids with a ladle; discard solids.
  • Serve: Ladle about 3/4 cup broth into each bowl. Serve with rouille-topped croutons. Follow with fish and potatoes, served with any remaining broth.

BOUILLABAISSE



Bouillabaisse image

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 41

4 tablespoons canola oil
6 sea scallops, patted dry
Kosher salt and freshly ground black pepper
Six 3-ounce halibut fillets
6 anchovies, drained and finely chopped
4 tablespoons unsalted butter, slightly softened
Kosher salt and freshly ground black pepper
6 large red shrimp, such as Carabineros, shells and heads on
18 mussels, scrubbed
Three 8-ounce lobster tails, boiled in salted water for 5 minutes, drained and halved lengthwise
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons chopped fresh tarragon, plus more for garnish
1 teaspoon finely grated lemon zest
Six 1/2-inch-thick slices baguette, lightly toasted
Finely chopped fresh chives, for garnish
1/4 cup canola oil
5 cups raw shrimp shells, heads and tails (about 2 pounds), rinsed well
1 medium yellow onion, peeled and coarsely chopped
1 small carrot, coarsely chopped
1 medium stalk celery, coarsely chopped
1 cup white wine
2 plum tomatoes, coarsely chopped
10 sprigs fresh flat-leaf parsley
1 bay leaf
1/2 teaspoon whole black peppercorns
1/2 cup mayonnaise
2 anchovies, drained and finely chopped
2 tablespoons tomato powder
2 teaspoons tomato paste
1 green onion (green and pale green parts), thinly sliced
Juice and finely grated zest of 1/2 lemon
Juice and finely grated zest of 1/2 lemon
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 small head fennel, halved and thinly sliced
1 small onion, halved and thinly sliced
1/2 cup pastis, such as Pernod
One 15-ounce can plum tomatoes, drained
Pinch of saffron
Pinch of Calabrian chile flakes
1 head garlic, halved crosswise

Steps:

  • For the shrimp stock: In a large saucepan over high heat, heat the oil until almost smoking. Add the shrimp shells and tails, onion, carrot and celery and saute, stirring occasionally, for 5 minutes. Add the wine and cook until reduced by half, then add 10 cups of cold water, the tomatoes, parsley, bay leaf and peppercorns. Bring to a boil, reduce the heat to medium low and simmer, skimming the surface occasionally, for 40 minutes.
  • Strain the stock through a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids. The stock can be made 2 days in advance and stored tightly covered in the refrigerator, or frozen up to 3 months.
  • For the tomato aioli: Combine the mayonnaise, anchovies, tomato powder, tomato paste, green onion, lemon juice, lemon zest, salt and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • For the broth: Heat the oil in a large, high-sided saute pan over high heat and cook the fennel and onion until they begin to soften. Add the pastis and cook until reduced by half, about 5 minutes. Add the tomatoes, saffron, chile flakes and 2 cups of the shrimp stock. Bring to a boil, add the garlic and cook until reduced by half, about 10 minutes. Add 4 more cups of shrimp stock, reduce the heat and cook until the flavors meld and the broth reduces slightly, about 20 minutes. Strain the shrimp-tomato broth into a large bowl, discard the solids, pour the liquid back into the high-sided saute pan and set aside.
  • For the anchovy butter: Put the anchovies and butter in a bowl and mix until combined. Season with salt and pepper, cover and refrigerate until cold, at least 20 minutes.
  • For the seafood: Heat 2 tablespoons of the oil in a large saute pan over high heat. Season the scallops on both sides with salt and pepper. Sear the scallops on one side until golden brown, about 2 minutes, then turn over and cook for 30 seconds. Remove to a baking sheet.
  • Add another tablespoon of the oil to the pan and season both sides of the halibut fillets with salt and pepper. Sear on one side until golden brown, then turn over and cook for 30 seconds. Remove to the baking sheet with the scallops.
  • Heat the remaining tablespoon of oil in the large saute pan, season the shrimp with salt and pepper and sear until the shells become lightly golden brown, about 1 1/2 minutes per side. Deglaze the pan with 1 cup of the reserved shrimp-tomato broth. Transfer the liquid to the remaining shrimp-tomato broth in the high-sided saute pan.
  • Heat the shrimp-tomato broth over high heat. Add the mussels, cover and cook until they open, about 2 minutes. Remove the mussels to the baking sheet with a slotted spoon and discard any that did not open.
  • Add the seared seafood and lobster tails to the shrimp-tomato broth, cover and let cook for 2 minutes.
  • To serve: Add the anchovy butter to the broth and cook until thickened; stir in the parsley, tarragon and lemon zest. Top each baguette slice with a large dollop of tomato aioli and garnish with chives. Divide the seafood and broth among 6 large, slightly shallow soup bowls. Top each with a tomato aioli crouton and garnish with more parsley or tarragon or chives, if desired.

BOUILLABAISSE, SIMPLIFIED



Bouillabaisse, Simplified image

Provided by Victoria Granof

Categories     Soup/Stew     Fish     Shellfish     Tomato     Quick & Easy     Saffron     Fennel     Simmer     Cookie

Yield Makes 4 to 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 cloves garlic, peeled and smashed
1 large onion, peeled and sliced
1 small fennel bulb, thinly sliced
1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)
1 strip orange zest
1 (14-ounce) can whole peeled tomatoes, in juice
6 cups seafood stock (sold at most fish markets) or clam juice
Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels
1 bunch Italian parsley, chopped

Steps:

  • 1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.
  • 2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.
  • 3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
  • 4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
  • 5. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.
  • 6. Add any crabmeat.
  • 7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.
  • 8. Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.

SIMPLE BOUILLABAISSE



Simple Bouillabaisse image

This appeared in a Times article called "Bouillabaisse and Chowders: An Eel-Soup Digression - Who Now Get the Best Vegetables and Fruits - A Dear Fish Market." The author is unknown. You may halve the amount of oil if you find it alarming.

Provided by Amanda Hesser

Categories     lunch, one pot, soups and stews

Time 20m

Yield Serves 6

Number Of Ingredients 16

1 cup olive oil
2 medium tomatoes, peeled, seeded and sliced
1 small onion, thinly sliced
1 carrot, peeled and very thinly sliced
2 pinches saffron
1 bay leaf
4 sprigs parsley
2 cloves garlic
1 pound each boned and skinned cod and halibut (fluke or sea bass may be substituted for either), cut into 2-inch pieces
2 cups peeled and deveined medium shrimp
Juice of 1/2 lemon
Salt
Freshly ground black pepper
1 cup rich fish broth
1/2 cup white wine
6 slices toasted country bread

Steps:

  • In a large saucepan, heat the oil over medium-high heat. Add the tomatoes, onion, carrot, saffron, bay leaf and parsley. Peel and crush 1 garlic clove and add it to the pan. Add the fish, shrimp and lemon juice, season with salt and pepper and boil for 10 minutes. Add the fish broth and wine, bring to a rapid simmer and cook until the fish is just cooked through. Adjust the seasoning, adding more saffron, lemon juice, salt and pepper as desired.
  • Rub the toasts with the remaining peeled garlic clove. Set a toast in the bottom of each of 6 bowls and ladle the soup on top.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 32 grams, Carbohydrate 20 grams, Fat 39 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 728 milligrams, Sugar 4 grams, TransFat 0 grams

BOUILLABAISSE



Bouillabaisse image

Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course

Provided by Barney Desmazery

Categories     Dinner, Fish Course, Lunch, Main course, Soup, Starter

Time 2h

Number Of Ingredients 29

1 leek, green top left whole, white finely sliced
small bunch fresh thyme
3 bay leaves
bunch parsley, stalks whole, leaves roughly chopped
2 strips of orange peel
1 mild red chilli
4 tbsp olive oil
2 onions, chopped
1 leek
1 fennel, fronds picked and reserved, fennel chopped
4 garlic cloves, minced
1 tbsp tomato purée
1 star anise
2 tbsp Pernod, optional, if you have it
4 large, ripe tomatoes, chopped
large pinch (⅓ tsp) saffron strands
1 ½l fish stock
100g potato, one peeled piece
1kg of filleted mixed Mediterranean fish, each fillet cut into large chunks. (We used a mix of red and grey mullet, monkfish, John Dory and gurnard)
300g mussels, optional
2 garlic cloves
1 small chunk of red chilli (optional)
small pinch saffron
1 piece of potato, cooked in the broth, (see above)
1 egg yolk
100ml olive oil
1 tbsp lemon juice
½ baguette, thinly sliced
1 tbsp olive oil

Steps:

  • To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside - can be made a day ahead and kept in an airtight container.
  • Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
  • Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
  • While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
  • Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
  • Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.72 milligram of sodium

QUICK "N" EASY BOUILLABAISSE FOR TWO



Quick

Serve this scrumptious soup with crusty bread. Cook as close to serving time as possible. Out of a cookbook called "The Summertime Cookbook".

Provided by teresas

Categories     Chowders

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

1 lobster tail, small uncooked
1 lb mussels
1/2 lb jumbo shrimp, uncooked
2 cups water
2/3 cup dry white wine
1 tablespoon oil
1 garlic clove, crushed
1 onion, sliced
1 (14 1/2 ounce) canned tomatoes
3 tablespoons tomato paste
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 teaspoons sugar
1 pinch saffron
3 tablespoons parsley, chopped

Steps:

  • Cut lobster tail in half lengthwise, leaving shell intact, then cut into 1-inch pieces (still with shell on).
  • Scrub mussels, remove beard.
  • Shell and devein shrimp, leaving tails intact.
  • Combine water and wine in pan, bring to a boil, add seafood, cover, simmer 5 minutes, drain, reserve 1 cup of the stock.
  • Heat oil in pan, add garlic and onion cook, stirring until onion is soft.
  • Add reserved stock, undrained crushed tomatoes, tomato paste, sauces, sugar and saffron to pan.
  • Bring to a boil, cover, reduce heat, simmer 5 minutes , add seafood, heat through gently, serve immediately in bowls, sprinkled with parsley.

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

This dish, made with chicken, kielbasa, and potatoes, takes its inspiration from the famous fish stew of the South of France and contains all the classic seasonings, including saffron. An expensive spice, saffron is essential to this dish. The best comes from Spain. I've also added a little tarragon at the end. Although not absolutely necessary, tarragon has a slight anise taste that complements the other seasonings. To reinforce its flavor, I add a splash of Pernod® or Ricard® at the last minute, although this ingredient is optional too.

Provided by Jacques Pepin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h25m

Yield 4

Number Of Ingredients 25

½ cup coarsely chopped onion
¼ cup coarsely chopped celery
¼ cup coarsely chopped carrot
1 tablespoon olive oil
1 tablespoon coarsely chopped garlic
1 teaspoon lemon zest
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon saffron threads
¼ teaspoon fennel seeds
¼ teaspoon herbes de Provence
4 chicken thighs, skinned and trimmed of excess fat
5 Yukon Gold potatoes, peeled and halved
½ (14 ounce) can diced tomatoes
¾ cup water
½ cup dry white wine
10 ounces kielbasa sausage, cut into 4 pieces
1 tablespoon chopped fresh tarragon
2 teaspoons anise-flavored liqueur (such as Pernod®)
2 large cloves garlic, peeled
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
1 egg yolk
½ cup olive oil
1 pinch salt to taste

Steps:

  • Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
  • Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
  • Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
  • Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.

Nutrition Facts : Calories 937.3 calories, Carbohydrate 55.5 g, Cholesterol 171.1 mg, Fat 60.9 g, Fiber 7.2 g, Protein 35.3 g, SaturatedFat 16.9 g, Sodium 1221.8 mg, Sugar 6.6 g

AUTHENTIC FRENCH BOUILLABAISSE



AUTHENTIC FRENCH BOUILLABAISSE image

Categories     Fish

Yield 6 people

Number Of Ingredients 23

3 tablespoons olive oil
6 pounds white fish (John Dory, conger, monkfish, sea robin, weever) or substitutes listed below
1 bouquet garni (parsley, bay leaf and 2 green onions, quartered and tied with twine)
1 onion
1 shallot
5 garlic cloves
3 tablespoons fennel seeds, sauteed, divided
1 tablespoon tomato paste
3 tomatoes, chopped
4 tablespoons Pastis or Pernod liqueur, divided
1 heaping teaspoon saffron threads
1 whole red snapper
5 or 6 large potatoes
1 package puff pastry sheets cut into circles, seasoned with garlic and olive oil, and baked 6 to 8 minutes; or 1 baguette, sliced diagonally
2 pints heavy cream, divided
Red pepper flakes
Aioli
2 egg yolks
6 garlic cloves, finely minced
Red pepper flakes
Olive oil
Canola oil
1 teaspoon Dijon mustard

Steps:

  • Fish Soup Heat olive oil in the bouillabaisse pot. When it starts steaming, add the fish and cook 20 minutes, or until the skin starts to detach. Add bouquet garni, onion, garlic, shallot, 1 tablespoon fennel seeds, tomato paste and chopped tomatoes. Simmer 1 minute. Add 2 tablespoons Pastis and ignite. Add water to cover, then add saffron and simmer 40 minutes. Meanwhile, slice the red snapper into 4 steaks and peel potatoes. Fennel and Pastis sauce Pour 1 pint of cream into a small pan. Add remaining fennel seeds and remaining Pastis. Bring mixture to a boil, then remove pan from heat. Let it infuse for 30 minutes. Fish brandade In a separate pan, boil potatoes, then drain and set aside. When the soup is ready, add fish steaks. Cook 20 to 30 minutes. Remove fish. With a food mill, puree potatoes and fish together with remaining cream, red pepper flakes, salt and a drizzle of olive oil. Mix well and reserve. Reduce the soup base over medium-high heat until slightly thickened. Aioli Aioli can be made with a mortar and pestle, or with a mixing bowl and whisk. Combine egg yolks, salt, garlic and red pepper flakes. Drizzle in equal parts olive oil and canola oil until it is a mayonnaise consistency. Whisk in Dijon. Refrigerate. Serving Spread aioli on the baguette slices or baked puff pastry. Place a mound of fish brandade in a wide soup plate. Blend fennel and Pastis sauce until a foam forms, and pour it onto the brandade. Pour on the heated soup. Serve with aioli toasts. Fish substitutes for American cooks: A combination of firm and soft fish works well. Choose five different fish for the best flavor. Try some of these for the firm fish: bluefish, swordfish, red snapper, sea bass, cod, monkfish or thick fillets of halibut. Soft fish can include tilapia, perch, flounder, sole or thin fillets of halibut.

Tips:

  • Use the freshest seafood possible. The quality of your ingredients will make a big difference in the final dish.
  • Don't be afraid to experiment with different types of seafood. Bouillabaisse is a great way to use up whatever seafood you have on hand.
  • Be careful not to overcook the seafood. Seafood cooks quickly, so it's important to keep an eye on it to prevent it from becoming tough.
  • Serve bouillabaisse with a variety of accompaniments. Some popular options include crusty bread, rouille, and aioli.

Conclusion:

Bouillabaisse is a delicious and flavorful dish that is perfect for a special occasion. It can be made with a variety of seafood, so it's a great way to use up whatever you have on hand. Just be sure to use fresh ingredients and don't overcook the seafood. With a little care and attention, you can make a bouillabaisse that will impress your friends and family.

Related Topics