BOUILLABAISSE
Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course
Provided by Barney Desmazery
Categories Dinner, Fish Course, Lunch, Main course, Soup, Starter
Time 2h
Number Of Ingredients 29
Steps:
- To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside - can be made a day ahead and kept in an airtight container.
- Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
- Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
- While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
- Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
- Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.
Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.72 milligram of sodium
BOUILLABAISSE
There are 2 parts to Bouillabaisse, the rock- fish soup made from small fish and the larger fish that are poached in the soup.
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- For the Rockfish Soup:
- Prepare the fish by cutting off the gills and external hairy bits and discarding. Keep the fish in salt water.
- Put the small rock fish (girolles, baby crabs, stone fish) into a large saucepan of cold water on high heat. Add the thyme, rosemary and bay leaves. Bring slowly to a boil, then simmer for 30 minutes.
- For the Soup:
- Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan. Cook the chopped onions until translucent. Pour in the tomatoes and cook for 5 minutes, then add the sliced potatoes. Place the pieces of John Dory and the monkfish on top.
- Strain the rock fish soup through a strainer on top of the fish and boil for 5 minutes.
- Place the rascasse, scorpion fish, and red mullet on top. Add a pinch of saffron and watch soup turn a rich yellow color. Finally add the lobster halves and cook for a maximum of 5 minutes.
- Serve the big fish on a serving plate and the soup in a casserole. Serve the pieces of fish on the plate with potato slices and the Croutons with Rouille and pour the soup over the top. Eat immediately.
BOUILLABAISSE
Steps:
- Make croutons:
- Put oven rack in middle position and preheat oven to 250°F.
- Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
- Make soup:
- Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
- Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
- Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
- Stir 3 tablespoons broth from soup into rouille until blended.
- Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
- Top each serving with 1 teaspoon rouille and serve remainder on the side.
BOUILLABAISSE
This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.
Provided by Mary Young
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
- Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
- Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
- Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 6 g, Cholesterol 124.5 mg, Fat 18 g, Fiber 1 g, Protein 42.9 g, SaturatedFat 3 g, Sodium 202.9 mg, Sugar 2.3 g
More about "bouillabaisse soup de poisson food"
FISHERMAN'S BOUILLABAISSE - COUNTRY LIVING
From countryliving.com
Cuisine FrenchEstimated Reading Time 2 minsServings 6Calories 429 per serving
- Add water, wine, potatoes, tomatoes, thyme, fennel, saffron, orange peel, salt, pepper, and bay leaves; cover and heat to boiling over high heat.
- Reduce heat to low and simmer mixture 15 minutes, stirring occasionally to break up tomatoes.
CLASSIC FRENCH BOUILLABAISSE RECIPE - FAMILYSTYLE FOOD
From familystylefood.com
4.8/5 (62)Total Time 1 hr 5 minsCategory SeafoodCalories 996 per serving
BOUILLABAISSE DE POISSONS ET FRUITS DE MER | METRO
From metro.ca
5/5 (3)Total Time 1 hr 5 minsServings 2
BOUILLABAISSE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Fish, ( Scorpionfish, sea robin, …Region or state ProvencePlace of origin FranceServing temperature Hot
BOUILLABAISSE DE MARSEILLES - A TALE OF TWO SOUPS - CHEF ...
From francolania.com
Estimated Reading Time 5 mins
SOUPE DE POISSON à LA ROUILLE | TRADITIONAL FISH SOUP FROM ...
From tasteatlas.com
CALIFORNIA BOUILLABAISSE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 8-10Estimated Reading Time 7 minsCategory SOUPSTotal Time 45 mins
- Cut the firm-fleshed fish, notably the monkfish, into uniform pieces, removing heads, bones, skin and scraps. Cut the other cleaned and gutted whole fish crosswise into 3-inch-wide pieces.
- Place all the fish pieces and fillets in a very large mixing bowl. Add the olive oil, fennel or pastis, and 2 pinches of the crumbled saffron, season with salt and pepper, and mix well without breaking up the fish. Cover with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
- Heat the fish stock in a large stockpot over high heat. Add the remaining saffron and bring to a rapid boil.
- Heat the oven to 250 degrees. Place the bread on a rack over a baking sheet and bake until crisp but not browned, about 15 minutes, turning over halfway through. Set aside.
MARSEILLE FISH SOUP - SOUPE DE POISSON - PERFECTLY PROVENCE
From perfectlyprovence.co
Cuisine French, ProvencalEstimated Reading Time 6 minsCategory SoupTotal Time 1 hr
- Heat the olive oil in large, heavy gauge pot. Saute sliced onions and fennel until softened and translucent, about five minutes.
- Adjust the seasonings and serve in heated bowls with grated Gruyère, croûtons, and plenty of rouille on the side. FLAVOR NOTE: Fish soup should be strongly flavored and assertive. There should be a slight heat, lots of saffron, and a touch of Pastis. If your broth is too thin you can thicken slightly with cornstarch though that is completely non-Provencal.
WHAT YOU NEED TO KNOW ABOUT BOUILLABAISSE IN MARSEILLE ...
From francetraveltips.com
Reviews 24Estimated Reading Time 4 mins
BOUILLABAISSE, SOUPE DE POISSON, FRENCH MARSEILLE FISH ...
From photodune.net
Brand MotghnitPublished 11 February 20Last Update 11 February 20
SOUPE DE POISSON - ALICES KITCHEN
From alices.kitchen
5/5 (5)
RECETTES BOUILLABAISSE DE LA GASPéSIE - SOSCUISINE
From soscuisine.com
5/5 (2)Category Plats PrincipauxServings 8Calories 430 per serving
THE SECRETS OF BOUILLABAISSE FAMOUS FRENCH FISH SOUP - THE ...
From thegoodlifefrance.com
Estimated Reading Time 4 mins
BOUILLABAISSE FOR BABIES (SOUPE DE POISSON DE ... - …
From parade.com
Cuisine FrenchCategory DinnerOccupation ContributorTotal Time 20 mins
SOUPE DE POISSONS PROVENçALE FROM THE COUNTRY COOKING OF ...
From app.ckbk.com
Cuisine FranceCategory Soup
BOUILLABAISSE SOUPE DE POISSON FRENCH PROVENCAL STOCK ...
From shutterstock.com
BOUILLABAISSE, SOUPE DE POISSON, FRENCH MARSEILLE FISH SOUP
From pinterest.com
SOUPE DE POISSONS - RESTAURANTS - MANHATTAN - CHOWHOUND
From chowhound.com
HOW TO MAKE FISH SOUP OF MARSEILLE - FISH HEAD SOUP ...
From youtube.com
A PROVENCAL FISH STORY / BOUILLABAISSE AND BOURRIDE ARE A ...
From sfgate.com
BOUILLABAISSE SOUP DE POISSON RECIPES
From tfrecipes.com
SOUPE DE POISSONS ET FRUITS DE MER (BOUILLABAISSE)
From pinterest.ca
SOUPE DE POISSON à LA ROUILLE RECIPE - FOOD NEWS
From foodnewsnews.com
LA VRAIE BOUILLABAISSE DE RAOUL | RECIPE | SEAFOOD RECIPES ...
From in.pinterest.com
GO FOR THE BOUILLABAISSE OR SOUP DE POISSON - REVIEW OF LE ...
From tripadvisor.com
L'EPUISETTE | TASTEATLAS | RECOMMENDED AUTHENTIC RESTAURANTS
From tasteatlas.com
BOUILLABAISSE - TRADITIONAL FRENCH FOOD
From traditionalfrenchfood.com
BOUILLABAISSE, SOUPE DE POISSON STOCK IMAGE - IMAGE OF ...
From dreamstime.com
SOUPE DE POISSON - GALBANI | BOUILLABAISSE RECIPE, RECIPES ...
From pinterest.fr
BOUILLABAISSE, SOUPE DE POISSON, FRENCH MARSEILLE FISH SOUP
From pinterest.fr
BOUILLABAISSE, SOUPE DE POISSON, FRENCH MARSEILLE FISH ...
From elements.envato.com
BOUILLABAISSE FOR BABIES (SOUPE DE POISSON DE MADAME GEORGES)
From gamer.getmyip.com
SOUPE PROVENçALE STYLE BOUILLABAISSE - LE COUP DE GRâCE
From lecoupdegrace.ca
GO FOR THE BOUILLABAISSE OR SOUP DE POISSON - LE RHUL ...
From tripadvisor.ca
RECETTE SOUPE DE POISSON DE ROCHE : BOUILLABAISSE FACILE ...
From croquetaignedenerivery.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love