Provided by Food Network
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 37
Steps:
- For the stock:
- Add all ingredients into a large stockpot and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain, reserving the stock, and cool in an ice water bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
- For the bouillabaisse:
- In another large, wide and shallow pan, over medium heat, add 2 tablespoons olive oil. When the oil is hot, add the onion and fennel, cook for 2 minutes. Deglaze with the Pernod, and add the tomatoes, fish stock, seaweed, hot Italian peppers, crushed red pepper and season with salt and pepper. Add the lobster meat and cook for 3 minutes, covering the pot with aluminum foil or lid. Then add the rest of the seafood and cook, covered for about 6 minutes until the clams and mussels have opened.
- For the rouille:
- In a food processor, combine the roasted red pepper, garlic, bread, egg yolk, Dijon, lemon juice and salt and pepper. While the food processor is still on, slowly drizzle in the olive oil.
- Serve the Bouillabaisse in bowls with the toasted bread and Rouille on the side.
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Keegan Nelson
[email protected]This is the best bouillabaisse recipe I've ever tried.
Frank Badu
[email protected]I'm not a fan of seafood, but I loved this bouillabaisse.
DuckieZane
[email protected]This bouillabaisse is a great way to use up leftover seafood.
Guilliano L
[email protected]I highly recommend this recipe.
yoonis cabdi
[email protected]This bouillabaisse is a bit time-consuming to make, but it's worth the effort.
Nalunkuuma Patience
[email protected]This is a great recipe for a seafood lover.
Vasdft tgfd
[email protected]I've made this bouillabaisse several times and it's always a hit.
Jelilat Ifeoluwa
[email protected]The recipe is easy to follow and the results are amazing.
Kwaku Poku
[email protected]This is a classic French dish that is sure to please everyone.
Sandra F
[email protected]I made this for a dinner party and everyone loved it. It's a great dish to impress your guests.
Omar Gomez
[email protected]This bouillabaisse is a bit pricey to make, but it's worth it for a special occasion.
Doreen Angel Nhyira Mould
[email protected]I love the addition of rouille. It adds a nice spicy kick to the dish.
Michelle Ann
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's worth it.
kalab azmera
[email protected]The broth is so flavorful and the seafood is cooked to perfection.
Femi Evelyn
[email protected]I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.
Joy Sawe
[email protected]This was the best bouillabaisse I've ever had. The seafood was so fresh and the broth was amazing.
Mezo Funny
[email protected]I'm not a huge fan of seafood, but I loved this bouillabaisse! The broth was rich and flavorful, and the seafood was cooked perfectly.
R3d Dahlia
[email protected]This bouillabaisse was a hit! The seafood was cooked perfectly and the broth was so flavorful. I will definitely be making this again.