BOUILLABAISSE
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.
Provided by Rita1652
Categories Stew
Time 1h
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, Fat 12.2, SaturatedFat 1.9, Cholesterol 88.4, Sodium 1371.8, Carbohydrate 14.7, Fiber 3, Sugar 5.6, Protein 30.1
SEARED HALIBUT WITH PARMIGIANA ASPARAGUS
Steps:
- For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
- For asparagus: Preheat the oven to 350 degrees F.
- Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
- To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives
HELEN'S BOUILLABAISSE (SEAFOOD CHOWDER)
My sis Helen gave me this recipe many (many, many)years ago and it has never failed to please. If you use fresh ingredients then prep time is longer then cook time but it's worth it.. I've done it both ways and it was delicious either way.
Provided by CoolMonday
Categories Chowders
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Scrub clams well and drain. Rinse shrimp under cold running water. Remove shells, devein (with small knife slit alon back and lift out vein) Rinse and drain.
- Rinse scallops and drain.
- Rinse halibut and drain. Cut halibut in two inch pieces.
- Heat oil in 4 quart pot or dutch oven. Saute onions and garlic for 5 minutes or until onion is golden. Add tomatoes, salt fennel seed, pepper, orange rind, and saffron. Stir in clam juice and water. Bring to boil.
- Add clams, boil 2 minutes or until clams open. Reduce heat.
- Add shrimp, scallops, and halibut making sure liquid covers all.
- Cover pot and cook over medium-low heat 10-12 minutes or until halibut flakes when tested with a fork.
- NOTE: Clams are also available in the shell packed in cans or shucked and canned whole....You may use 1 pound bag frozen shelled deveined raw shrimp, 1 pound bag frozen scallops and 1 pound frozen halibut in place of fresh
DECONSTRUCTED BOUILLABAISSE
Adapted from a recipe by Kerry Saretsky at Serious Eats. She says, "Buttery Chilean sea bass is seared separately from the almost-instant broth, and is served perched on a bed of onion, fennel, and tomatoes, afloat in a sea of bouillabaisse sauce studded with onyx-black mussels, and creamy little rock shrimp. I can't imagine any thick, flaky fish that this recipe would not work for, so go ahead and substitute salmon or halibut or swordfish, and adjust your cooking time accordingly. For that matter, you could use clams and calamari instead of mussels and rock shrimp. You are Monet, and bouillabaisse is your canvas." Petite-diced tomatoes will be found next to the other tomato products; if you can only find regular-dice, just give them a rough chop before using.
Provided by DrGaellon
Categories Mussels
Time 50m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Heat 1 tbsp olive oil over medium-high heat in a wide 2-qt saucepan. When it shimmers, add onion and fennel. Season with salt and pepper, and sweat 2-3 minutes. Add garlic and sweat another 2-3 minutes.
- Add the drained tomatoes and the wine. Raise heat to high and boil 2 minutes until wine begins to reduce.
- Add fish stock, saffron and bay leaf; bring back to the boil. Reduce heat to low and simmer, uncovered, 10 minutes. Adjust seasoning.
- Pick over mussels, discarding any which are already open. Add mussels and shrimp to broth and stir. Cook 3 minutes until shrimp are pink and mussels open (discard any which remain closed).
- Salt and pepper both sides of the sea bass. Coat the bottom of a large nonstick skillet with olive oil. Heat oil over medium-high heat until it shimmers. Add the fish and cook 3-4 minutes on each side, until golden.
- Arrange baguette slices on a cookie sheet and bake in a preheated 350°F oven for 10 minutes until dry and golden; watch carefully to prevent overcooking.
- In a mini-food-processor, combine mayonnaise, garlic, lemon zest, lemon juice, roasted red peppers, salt and black pepper. Process until smooth.
- Using wide, shallow bowls, place 3 mussels and 3 rock shrimp in each bowl. Place a mound of vegetables in the center of the dish, and top with 1 piece of sea bass. Ladle broth around the fish and top with a fennel frond. Serve with rouille and toasts.
Nutrition Facts : Calories 570.1, Fat 28.5, SaturatedFat 4.6, Cholesterol 76.6, Sodium 1230.5, Carbohydrate 41.8, Fiber 4.6, Sugar 8.7, Protein 34.1
BOUILLABAISSE
This is a variation of Cioppino (Italian Seafood Stew). This recipe blends the subtle flavors of shellfish with spicy Italian sausage. The stock can be made ahead and reheated when ready to add seafood. I can serve the stock to "NON-FISH" lovers as well! Your guests will go crazy with this one. Serve with a loaf of crusty bread so they can get all of the stock!
Provided by The Kissing Cook
Categories Stew
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in large Dutch oven or flameproof casserole over medium heat. Add sausage, mushrooms and onions and cook, stirring frequently and breaking up sausage with a fork until sausage loses pink color, about 10 minutes.
- Stir in tomatoes. Bring mixture to boil.
- Reduce heat to low and simmer 5 minutes. Pour in wine and clam juice. Return mixture to boil. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Add basil and garlic and cook 5 minutes longer.
- Stock can be prepared ahead to this point. Either refrigerate until ready to use (usually 24 hours) or freeze.
- Before serving, transfer stock to a pot large enough to accommodate stock and shellfish. Bring to boil over high heat.
- Reserve half of the parsley for garnish and add remaining parsley to the pot. Add clams. Reduce heat to medium high and simmer until some clams open. Add remaining shellfish and simmer until done (about 5 - 10 minutes) DISCARD ANY CLAMS THAT DO NOT OPEN.
- Ladle into bowl and sprinkle with reserved parsley. Serve with fresh pasta.
Nutrition Facts : Calories 449, Fat 21.1, SaturatedFat 6.2, Cholesterol 153.2, Sodium 1234.9, Carbohydrate 18.4, Fiber 2.4, Sugar 7.1, Protein 40.9
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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- Heat the palm oil and extra virgin olive oil over medium-heat in a Dutch oven or large heavy stockpot (like this one from Xtrema). Add the onions, carrots, potatoes, fennel, thyme, salt and pepper; saute over medium-low heat for 15 minutes, until the onions begin to brown.
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