RECIPE FOR BOUILLABAISSE RECIPES
BOUILLABAISSE RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
A French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. You can leave the shrimp and lobster in the shell for more flavor to be added to the stew. If you do make recipe #147961 do add the shells from the lobster and crab. I do favor the Alternative method in that recipe. This can be made the day before. All the fish is optional and interchangeable.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Add saffron to sherry set aside.
- Cut fish into bite size pieces.
- Scrub clams and mussels.
- In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
- Add all liquids and seasonings including the saffron infused sherry.
- Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
- Serve hot in large bowls.
- Top with garnishes.
- Serve with crusty bread, and a tossed salad.
Nutrition Facts : Calories 302.4, FatContent 12.2, SaturatedFatContent 1.9, CholesterolContent 88.4, SodiumContent 1371.8, CarbohydrateContent 14.7, FiberContent 3, SugarContent 5.6, ProteinContent 30.1
BOUILLABAISSE RECIPE | MYRECIPES
The traditional seafood stew of Provence, a bouillabaisse is typically made with tomatoes, onions, wine, olive oil, garlic, herbs, fish and shellfish. Soak up the flavorful broth with olive bread or a crusty French baguette.
Provided by Marge Perry
Yield 6 servings (serving size: about 3 cups)
Number Of Ingredients 17
Steps:
- Bring water to a boil in an 8-quart stockpot. Plunge lobsters headfirst into water. Return to a boil; cover, reduce heat, and simmer 12 minutes. Remove lobsters from water (do not drain); cool. Remove meat from cooked lobster tails and claws; cut into 1-inch pieces, reserving shells. Cover and refrigerate lobster meat.
- Return reserved shells to water; bring to a boil. Reduce heat, and simmer 5 minutes. Drain through a colander over a large bowl, reserving broth; discard shells. Wipe pan dry with a paper towel.
- Heat oil in pan over medium-high heat. Add onion, celery, carrot, and garlic; sauté 5 minutes. Add reserved broth, tomato, salt, saffron, thyme, pepper, and bay leaves; bring to a boil. Reduce heat, and simmer 15 minutes; discard bay leaves. Bring to a boil; add halibut, reduce heat, and simmer 4 minutes. Add clams; cook 1 minute. Add mussels; cook 2 minutes. Add shrimp; cook 3 minutes. Bring to a boil. Add reserved lobster meat; cook until thoroughly heated. Discard unopened shells.
Nutrition Facts : Calories 332 calories, CarbohydrateContent 18.5 g, CholesterolContent 146 mg, FatContent 7.1 g, FiberContent 4.1 g, ProteinContent 48.2 g, SaturatedFatContent 1 g, SodiumContent 701 mg
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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
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.
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BOUILLABAISSE RECIPE | EPICURIOUS
We won't dispute that Guillaume Sorrieu's bouillabaisse, from L'Épuisette, in Marseille, is the best of the best, but where does that leave the home cook with no access to fresh seafood from the Mediterranean? The trick is to look for the freshest local fish you can find and not to be afraid of improvising. That's what we've done here (forget serving the dish in two courses). The fish remains firm, the broth clear, the flavor sublime.
From epicurious.com
Reviews 3.8
Total Time 1 1/2 hr
From epicurious.com
Reviews 3.8
Total Time 1 1/2 hr
- Top each serving with 1 teaspoon rouille and serve remainder on the side.
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BOUILLABAISSE RECIPE - CATHAL ARMSTRONG | FOOD & WINE
When Cathal Armstrong was growing up in Ireland, his father (a travel agent and avid cook) made all kinds of Spanish and French dishes, including a great bouillabaisse. Now Armstrong serves his own phenomenal bouillabaisse, packed with shrimp, mussels, clams and monkfish. When he began offering the dish at Restaurant Eve, one of the first customers to order it was his mother, who was visiting from Ireland. She loved it, Armstrong reports, adding wryly, "Why wouldn't she? She's my mother." More French Recipes
From foodandwine.com
Reviews 1
Total Time 2 hours 0 minutes
From foodandwine.com
Reviews 1
Total Time 2 hours 0 minutes
- Spread the baguette toasts with some of the rouille. Spoon the bouillabaisse into 4 large, shallow bowls and serve with the toasts and lemon wedges. Pass the remaining rouille at the table.
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BOUILLABAISSE RECIPE | MYRECIPES
The traditional seafood stew of Provence, a bouillabaisse is typically made with tomatoes, onions, wine, olive oil, garlic, herbs, fish and shellfish. Soak up the flavorful broth with olive bread or a crusty French baguette.
From myrecipes.com
Reviews 4.5
Calories 332 calories per serving
From myrecipes.com
Reviews 4.5
Calories 332 calories per serving
- Heat oil in pan over medium-high heat. Add onion, celery, carrot, and garlic; sauté 5 minutes. Add reserved broth, tomato, salt, saffron, thyme, pepper, and bay leaves; bring to a boil. Reduce heat, and simmer 15 minutes; discard bay leaves. Bring to a boil; add halibut, reduce heat, and simmer 4 minutes. Add clams; cook 1 minute. Add mussels; cook 2 minutes. Add shrimp; cook 3 minutes. Bring to a boil. Add reserved lobster meat; cook until thoroughly heated. Discard unopened shells.
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BOUILLABAISSE RECIPE | EATINGWELL
This simplified take on the Provençal seafood soup uses prepared fish stock—no need to make it. The recipe yields more rouille (traditional red pepper sauce) than you'll need—leftovers can top fish or roasted vegetables.
From eatingwell.com
Total Time 1 hours 25 minutes
Category Healthy Fish & Seafood Soup Recipes
From eatingwell.com
Total Time 1 hours 25 minutes
Category Healthy Fish & Seafood Soup Recipes
- Dollop 2 teaspoons rouille on each toast. (Reserve the remaining rouille for another use.) Serve the bouillabaisse with the toasts; garnish with parsley, if desired.
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BOUILLABAISSE RECIPE - CATHAL ARMSTRONG | FOOD & WINE
When Cathal Armstrong was growing up in Ireland, his father (a travel agent and avid cook) made all kinds of Spanish and French dishes, including a great bouillabaisse. Now Armstrong serves his own phenomenal bouillabaisse, packed with shrimp, mussels, clams and monkfish. When he began offering the dish at Restaurant Eve, one of the first customers to order it was his mother, who was visiting from Ireland. She loved it, Armstrong reports, adding wryly, "Why wouldn't she? She's my mother." More French Recipes
From foodandwine.com
Reviews 1
Total Time 2 hours 0 minutes
From foodandwine.com
Reviews 1
Total Time 2 hours 0 minutes
- Spread the baguette toasts with some of the rouille. Spoon the bouillabaisse into 4 large, shallow bowls and serve with the toasts and lemon wedges. Pass the remaining rouille at the table.
See details
BOUILLABAISSE RECIPE - FOOD.COM
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.
From food.com
Total Time 5 hours
Calories 2462.5 per serving
From food.com
Total Time 5 hours
Calories 2462.5 per serving
- 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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BOUILLABAISSE RECIPE - SIMPLY RECIPES
Jan 02, 2004 · Bring 2 cups of water to a boil. Lay the fish pieces over the vegetable mixture and pour over with 2 cups of boiling water. Add clam juice or fish stock. Bring everything to a boil, …
From simplyrecipes.com
From simplyrecipes.com
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BOUILLABAISSE RECIPE - SIMPLY RECIPES
Jul 16, 2021 · Add the garlic and red hot pepper, salt and bread. Blend until very smooth. With the blender still running, add olive oil slowly and stop the blending as soon as the oil disappears. Set aside. Cook the onions, leeks, and fennel: Heat 1/4 cup of olive oil in a large (6-8 quart) pot on medium high heat.
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From simplyrecipes.com
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HOW TO MAKE BOUILLABAISSE: CLASSIC FRENCH BOUILLABAISSE ...
Sep 02, 2021 · How to Make Bouillabaisse: Classic French Bouillabaisse Recipe - 2021 - MasterClass. Once a simple way for fishermen to get the most out of bony fish, bouillabaisse has evolved into a notoriously complicated dish. But it turns out that the most traditional way of making bouillabaisse is also the easiest.
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BOUILLABAISSE - SAVEUR: AUTHENTIC RECIPES, FOOD, DRINKS ...
Aug 08, 2007 · Instructions. Preheat oven to 350°. Place bread on a cookie sheet and toast until golden, about 10 minutes. Rub with whole garlic while warm. Set aside. Pour 1/4 cup of the oil into a 10–12 ...
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THE LADY'S BOUILLABAISSE - PAULA DEEN: RECIPES FOR ANY ...
Cut the fish into 1-inch thick slices. Heat the oil in a large pot. Add the garlic, onions, tomatoes, fennel, saffron, salt and pepper. Add the mussel broth to the pot and 2 tablespoons of butter. Add the boiling water and clam juice. Bring to a rolling boil, add the crabs and fish, and continue to boil for 6 to 8 minutes.
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JULIA CHILD'S BOUILLABAISSE A LA MARSEILLAISE RECIPE
Sep 22, 2020 · Stir in the garlic and tomatoes. Raise heat to moderate and cook five minutes more. Add the water, herbs, seasonings, and fish heads, bones, and trimmings to the kettle (or clam juice) and cook uncovered at a moderate boil for 30 to 40 minutes. Strain the soup into the saucepan, pressing juices out of ingredients.
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JULIA CHILD'S RECIPE FOR BOUILLABAISSE
Jul 11, 2012 · Stir in the garlic and tomatoes. Raise heat to moderate and cook 5 minutes more. Add the water, herbs, seasonings, and fish heads, bones, and trimmings to the kettle (or clam juice) and cook uncovered at a moderate boil for 30 to 40 minutes. Strain the soup into the saucepan, pressing juices out of ingredients.
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From theculinarytravelguide.com
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HOW TO MAKE A CLASSIC FRENCH BOUILLABAISSE
Aug 10, 2018 · Method. Peel the shrimp, reserving the shrimp shells. Bring the water to a simmer and add the shrimp shells, bay leaf, peppercorns, and orange peel to the pot and simmer gently for 15 minutes. Meanwhile, heat the olive oil over medium heat in a heavy bottomed soup pan.
From slowburningpassion.com
From slowburningpassion.com
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BOUILLABAISSE RECIPES - GREAT BRITISH CHEFS
This collection of bouillabaisse recipes features Tom Aiken's classic bouillabaisse dish, which can be served in a number of ways, with the broth and fish plated separately, or in one steaming bowl - either way this is an incredible recipe. Mark Jordan's deconstructed bouillabaisse recipe served with bok choi and saffron aioli is a beautiful ...
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From greatbritishchefs.com
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REAL BOUILLABAISSE (BOUILLABAISSE MARSEILLAISE ) RECIPE
Mar 11, 2021 · Bring to a boil over medium-high heat, then boil until raw alcohol smell has cooked off, about 3 minutes. Add enough boiling water to fully cover all ingredients in the pot. Add parsley and bay leaf, increase heat to high, and bring broth to a vigorous boil. Allow to boil rapidly for 5 minutes.
From seriouseats.com
From seriouseats.com
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BOUILLABAISSE RECIPE - BBC FOOD
Method. Heat the oil in a large, deep saucepan. Add the onion and fennel and cook for 5 minutes, or until starting to soften. Add the garlic and tomato purée and stir for 30 seconds.
From bbc.co.uk
From bbc.co.uk
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