BOUILLABAISSE
The addition of mussels and lobster is modern and delicious. Traditionally, bouillabaisse is served in two courses: the soup first and then the fish, but feel free to serve it as one.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 28
Steps:
- Remove gills and any traces of blood from fish heads. Thoroughly wash fish bones; cut them into lengths that will fit inside 12-quart stockpot. Set aside.
- Cut leeks into quarters lengthwise; slice 1/4 inch thick. Place in a small bowl of cold water; let soak 5 to 10 minutes to remove dirt and sand. Drain; set aside.
- Make a bouquet garni: Cut dark-green leek leaves into two 5-inch lengths. Arrange tarragon and parsley sprigs in center of one leaf. Place other leaf on top to enclose tarragon; tie with kitchen string.
- Roast seeds: Heat a small skillet over medium heat until very warm. Add coriander, fennel, and cumin seeds to warm skillet. Cook, shaking pan or stirring frequently, until toasted and fragrant, 2 to 3 minutes. Let seeds cool in a bowl.
- Strain whole tomatoes over small bowl, reserving liquid. Remove seeds; place tomatoes in bowl with liquid. Set aside.
- Heat oil in a 12-quart stockpot over medium heat; add reserved sliced leeks, carrots, celery, onions, garlic, and paprika. Cook until onions become translucent, about 5 minutes. Add reserved whole tomatoes and their liquid, sun-dried tomatoes, saffron, turmeric, harissa, roasted coriander, fennel, and cumin seeds. Stir to combine.
- Raise heat to high, add reserved fish heads and bones, and cook, stirring frequently, until bones are opaque, about 5 minutes. Add fennel branches, orange peel, and bouquet garni. Add water to just cover bones, about 4 quarts. Bring to a boil; skim foam from the surface. Reduce heat; simmer, uncovered, 25 minutes. Pour stock through a sieve into a large bowl; discard solids. Return liquid to pot.
- Meanwhile, bring a large stockpot of cold water to a rolling boil. Quickly add lobsters; cook about 12 minutes. Remove pan from heat. Drain lobsters; submerge in cold water to stop cooking. Drain again.
- Place 1 cup reserved stock in a large saucepan. Add 1 cup water. Bring to a boil; add mussels. Cover; cook until mussels open, 5 to 7 minutes. Remove from heat. Discard any mussels that do not open.
- Meanwhile, place stockpot with stock over medium-high heat; bring to a boil. Reduce heat to simmer. Season with salt and pepper. Add potatoes; cook until just tender, about 20 minutes. Add fish fillets; cook until opaque and cooked through, 3 to 5 minutes more. Remove tails and claws from lobsters (discard bodies or reserve for other use). Crack open claws and tail; add with mussels to pot; cook just long enough to warm. Serve with rouille and toasted French bread rounds.
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Relebogile Magwentshu
[email protected]Overall, I thought this recipe was pretty good. It's not the best bouillabaisse I've ever had, but it's definitely worth a try.
QAIS Paroducation QP
[email protected]This bouillabaisse is a bit pricey to make, but it's worth it for a special occasion.
Tb RANI
[email protected]I would definitely recommend this recipe to anyone who loves seafood.
Sherrie Bartholomew
[email protected]I've made this bouillabaisse several times and it's always a hit with my friends and family.
Idi Wachiba
[email protected]This recipe is perfect for a special occasion. It's elegant and delicious.
Wahid Hasan
[email protected]I'm not sure what I did wrong, but my bouillabaisse turned out really watery.
Ali by
[email protected]This bouillabaisse was a bit bland for my taste, but it was still a good meal.
Dr Asif Saeed
[email protected]I love this recipe! It's so easy to make and the results are always delicious.
Tswarga Ug (Engineer stuart)
[email protected]This recipe is a great starting point for making bouillabaisse, but I would recommend making some adjustments to suit your own taste.
Confidence
[email protected]The bouillabaisse was good, but I've definitely had better.
Camille Burke
[email protected]I found this recipe to be a bit too complicated and time-consuming.
Mwamba Bwalya
[email protected]The broth was a bit too fishy for my taste, but the seafood was cooked perfectly.
kalamba vicent
[email protected]I made this bouillabaisse for a dinner party and it was a huge success! Everyone loved it.
Zarasha qaisar Ics eco 4017
[email protected]I was a bit hesitant to try this recipe because I'm not a great cook, but it turned out so well! The instructions were easy to follow and the results were delicious.
Naureen Asher
[email protected]This recipe is a keeper! I'll definitely be making it again.
Margrith Labuschagne
[email protected]I'm not a huge fan of seafood, but this bouillabaisse was amazing. The broth was so flavorful and the seafood was cooked perfectly.
Boakye AKWASI
[email protected]This is the best bouillabaisse I've ever had!
OnlyOne
[email protected]I followed the recipe exactly and it turned out great! The broth was flavorful and the seafood was tender.
Thanks Good
[email protected]This bouillabaisse was a hit with my family! The flavors were complex and delicious, and the seafood was cooked perfectly.