BOUILLABAISSE
I wanted to post a labor intensive but delicious version of this recipe. It is mostly borrowed from cliffordawright.com. This is an all-day type of recipe but there is a lot of waiting and the smell is fantastic -- take your time. Your choice of fish and seafood can vary. I suggest buying fish that you can fillet for two reasons -- 1. fillets are easier to eat 2. you need the carcasses and heads to make the broth. If the store (aka fishmonger) will fillet the fish, make sure that you get the head and carcass for each fish. For a helpful video on how to fillet fish, see http://www.youtube.com/watch?v=al4hHFQF40Q&feature=related I used 2 red snapper, a striped bass, and 2 small mackerel. Next time, no mackerel for me -- I'll use sculpin or some type of sea bass. I used only fish with scales (no shellfish, eel, sculpin, ...) because I had guests that keep kosher.
Provided by Nick858
Categories European
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 32
Steps:
- Preparing the fish. The fish should be cleaned, gutted and scaled. You can then fillet the fish. Cut the fillets in halves or thirds depending on the size. Reserve heads, fins, and carcasses. Remember: do not allow contact between the cut sides of fish fillets and fresh water. If using lobster remove the tail (and halve) and the claws and reserve in the fridge. Split the lobster in half length-wise and clean the inside of the lobster head. Wash clams.
- For the fish stock, cook sliced onion in butter in a stockpot for about 5 minutes. Add fish heads, fins, and carcasses (and lobster body if you're using one) along with 6 cups cold water and the white wine. Add 1 of the bouquet garni. Simmer (low) this for about 2 hours.
- While the stock is cooking, marinade the fillets in 1/4 cup olive oil with a pinch of the saffron threads and half of the garlic in a large bowl. Cover with plastic wrap and allow for at least 2 hours of marinade time.
- Once the stock has completed cooking, strain with a fine sieve or colander. Be sure to squeeze as much juice from the bones and meat as possible. Reserve one half cup of broth for the rouille. Wash the stockpot so that it can be used again to make the soup.
- For the soup, heat the other 1/4 cup olive oil over medium heat and add remaining onion, along with leeks, celery and carrot. Cook for about 10 minutes. Add tomatoes, the remaining garlic, orange peel, 1/4 teaspoon saffron, and fennel to the pot. Add the fish stock and (low) simmer for at least 40 minutes partially covered. About 20 minutes before you are finished, add the potato quarters.
- While the soup is cooking, make the rouille. Soak the bread pieces in the reserved stock. Squeeze the juice out and place bread in food processor. In a mortar and pestle, smash the garlic and salt into a paste. Add the paste in the food processor. Add red pepper, saffron, and egg yolk to food processor. Blend and simultaneously drizzle oil into the mixture. The rouille (it's just a fancy French mayo) should then be refrigerated for about an hour before using and keeps up to a week.
- Once the soup is finished you can cook the fish. First remove the potato and keep warm. Strain the soup again and return to the pot. Bring to a very rapid boil/ "boiling like mad" -- this is to help the oils emulsify. Add lobster tail and claws first -- cook for 1 minute. Then add clams and oily fish -- cook for 1-2 minutes. Then add white fish fillets -- cook for 2-3 minutes. Serve now!
- Serve in large shallow bowls. Place one slice of bread in the bottom of each bowl. Place fish and shellfish on top of bread along with a few pieces of potato. Ladle soup over the top of the fish and bread. Pass rouille (add some to soup and/or spread on your bread) and serve with extra French bread.
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Komal Bahtti
[email protected]I've made this bouillabaisse several times now, and it's always a hit. It's a bit time-consuming to make, but it's worth it. The flavors are amazing.
Jam Dela cruz
[email protected]This bouillabaisse was easy to make and very delicious. The broth was flavorful and the fish and seafood were cooked perfectly. I would definitely make this again.
Daniel Noall
[email protected]The flavors in this bouillabaisse were amazing! However, the fish was a bit overcooked. I would recommend cooking the fish for a shorter amount of time next time.
Thanvir Mahmud
[email protected]This bouillabaisse was a bit too salty for my taste. I would recommend using less salt next time.
Adil Mukhtar
[email protected]I made this bouillabaisse for a dinner party, and it was a huge success. Everyone loved it! The broth was especially delicious, and the fish and seafood were cooked to perfection.
Deppreseo Gaming
[email protected]This was my first time making bouillabaisse, and it turned out great! I followed the recipe exactly, and it was easy to follow. The fish and seafood were cooked perfectly, and the broth was flavorful and delicious.
niner nando
[email protected]I've made this bouillabaisse several times now, and it's always a hit. It's a bit time-consuming to make, but it's worth it. The flavors are amazing.
Chelsey Grieve
[email protected]This bouillabaisse was easy to make and very delicious. The broth was flavorful and the fish and seafood were cooked perfectly. I would definitely make this again.
nazmul Ahmedanik
[email protected]The flavors in this bouillabaisse were amazing! However, the fish was a bit overcooked. I would recommend cooking the fish for a shorter amount of time next time.
Christopher Sloan
[email protected]This bouillabaisse was a bit too salty for my taste. I would recommend using less salt next time.
Patricia Whynce
[email protected]I made this bouillabaisse for a dinner party, and it was a huge success. Everyone loved it! The broth was especially delicious, and the fish and seafood were cooked to perfection.
Imran Shahzad
[email protected]This was my first time making bouillabaisse, and it turned out great! I followed the recipe exactly, and it was easy to follow. The fish and seafood were cooked perfectly, and the broth was flavorful and delicious.
Shahabkhan Ali
[email protected]I've made this bouillabaisse several times now, and it's always a hit. It's a bit time-consuming to make, but it's worth it. The flavors are amazing.
Nesma Magdy
[email protected]This bouillabaisse was easy to make and very delicious. The broth was flavorful and the fish and seafood were cooked perfectly. I would definitely make this again.
Umair Masood
[email protected]The flavors in this bouillabaisse were amazing! However, the fish was a bit overcooked. I would recommend cooking the fish for a shorter amount of time next time.
noran adel
[email protected]This bouillabaisse was a bit too salty for my taste. I would recommend using less salt next time.
Josiane Moukam
[email protected]I made this bouillabaisse for a dinner party, and it was a huge success. Everyone loved it! The broth was especially delicious, and the fish and seafood were cooked to perfection.
kyrie Petallo
[email protected]This was my first time making bouillabaisse, and it turned out great! I followed the recipe exactly, and it was easy to follow. The fish and seafood were cooked perfectly, and the broth was flavorful and delicious.
Klaus
[email protected]I've made this bouillabaisse several times now, and it's always a hit. It's a bit time-consuming to make, but it's worth it. The flavors are amazing.
DHS tv
[email protected]This bouillabaisse was absolutely delicious! The flavors were complex and well-balanced, and the fish and seafood were cooked perfectly. I will definitely be making this again.