MARK BITTMAN BOUILLABAISSE RECIPES

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MARK BITTMAN’S BOUILLABAISSE RECIPE - NYT COOKING



Mark Bittman’s Bouillabaisse Recipe - NYT Cooking image

You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base. This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it. There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally. Another is to use shrimp shells. A third is to accumulate lobster bodies, which make fantastic stock. In any case, you combine whatever you have with some aromatics (thyme branches, onion, celery, carrot, garlic, peppercorns) add water and simmer for 15 to 30 minutes. Cool, strain and freeze if you like. When you're ready to make the soup, procure your seafood – pretty much any combination of fish and shellfish will do, but avoid dark-fleshed fish – and go forth. From there, it's no more difficult than making a pot of vegetable soup.

Provided by Mark Bittman

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 20

Good olive oil, as needed
4 to 8 thick slices good bread
1 onion, chopped
4 cloves garlic, chopped
2 celery stalks, trimmed and chopped
1 carrot, trimmed and chopped
1 medium new potato, peeled and chopped
1 small bulb fennel, trimmed and chopped
1/4 teaspoon saffron, optional
3 cups lobster or fish stock
2 cups chopped tomatoes, with their juice (canned are O.K.)
Salt and pepper
1 to 1 1/2 pounds chopped boneless fish and shellfish, preferably a variety
8 littleneck clams
8 mussels
2 sea scallops
2 tablespoons Pernod or other pastis, optional
Chopped fennel fronds, for garnish
Chopped basil or parsley, for garnish
Rouille, optional

Steps:

  • Heat oven to 400 degrees; brush bread liberally with olive oil, and bake on a sheet, turning once, until golden and crisp, about 5 minutes. Set aside.
  • Add enough olive oil to a Dutch oven, deep skillet or shallow pot to make a thick layer (don't skimp) on the bottom. In it, cook onion, garlic, celery, carrot, potato, fennel and saffron until glossy. Add stock and tomato and bring to a moderate boil; cook until thick and stewy rather than soupy. Season to taste; it should be so delicious that you don’t even care whether you add fish.
  • Lower heat to a simmer, and, as you add fish, adjust heat so that the liquid continues to bubble gently. Add fish in order of how long they will take to cook. Monkfish, striped bass and squid are fish that might require more than a few minutes, so add them first. About five minutes later add clams and mussels, holding back any fish that has been cooked or will cook in a flash. When mollusks open, add remaining fish. Cut scallops into quarters and place in the bottom of 4 bowls.
  • Add pastis if you're using it; taste and adjust seasoning. Ladle hot soup and fish over the scallops, distributing clams and mussels evenly. Garnish and serve with croutons and rouille, if you're using.

Nutrition Facts : @context http//schema.org, Calories 325, UnsaturatedFatContent 7 grams, CarbohydrateContent 27 grams, FatContent 10 grams, FiberContent 4 grams, ProteinContent 33 grams, SaturatedFatContent 2 grams, SodiumContent 1002 milligrams, SugarContent 6 grams, TransFatContent 0 grams

SPANISH TORTILLA RECIPE - NYT COOKING



Spanish Tortilla Recipe - NYT Cooking image

The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.

Provided by Mark Bittman

Total Time 40 minutes

Yield 3 main-course or 6 appetizer servings

Number Of Ingredients 5

1 1/4 pounds potatoes, 3 or 4 medium
1 medium onion
1 cup olive oil
Salt and freshly ground black pepper
6 extra-large or jumbo eggs

Steps:

  • Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
  • Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
  • Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
  • Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.

Nutrition Facts : @context http//schema.org, Calories 980, UnsaturatedFatContent 67 grams, CarbohydrateContent 38 grams, FatContent 84 grams, FiberContent 5 grams, ProteinContent 20 grams, SaturatedFatContent 14 grams, SodiumContent 988 milligrams, SugarContent 4 grams, TransFatContent 0 grams

More about "mark bittman bouillabaisse recipes"

MARK BITTMAN’S BOUILLABAISSE RECIPE - NYT COOKING
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base. This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it. There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally. Another is to use shrimp shells. A third is to accumulate lobster bodies, which make fantastic stock. In any case, you combine whatever you have with some aromatics (thyme branches, onion, celery, carrot, garlic, peppercorns) add water and simmer for 15 to 30 minutes. Cool, strain and freeze if you like. When you're ready to make the soup, procure your seafood – pretty much any combination of fish and shellfish will do, but avoid dark-fleshed fish – and go forth. From there, it's no more difficult than making a pot of vegetable soup.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine french
Calories 325 per serving
  • Add pastis if you're using it; taste and adjust seasoning. Ladle hot soup and fish over the scallops, distributing clams and mussels evenly. Garnish and serve with croutons and rouille, if you're using.
See details


SPANISH TORTILLA RECIPE - NYT COOKING
The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine spanish
Calories 980 per serving
  • Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.
See details


CNM.SIERBESTRATINGREUVERS.NL
People who often deal with authorities, official establishments, or companies have faced a rejection at least once. Organic agriculture and food security. de 2010 As food writer Mark Bittman …
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CNM.SIERBESTRATINGREUVERS.NL
People who often deal with authorities, official establishments, or companies have faced a rejection at least once. Organic agriculture and food security. de 2010 As food writer Mark Bittman …
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CNM.SIERBESTRATINGREUVERS.NL
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