Bouillabaisse Food

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Bouillabaisse image

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

1 leek, green top left whole, white finely sliced
small bunch fresh thyme
3 bay leaves
bunch parsley, stalks whole, leaves roughly chopped
2 strips of orange peel
1 mild red chilli
4 tbsp olive oil
2 onions, chopped
1 leek
1 fennel, fronds picked and reserved, fennel chopped
4 garlic cloves, minced
1 tbsp tomato purée
1 star anise
2 tbsp Pernod, optional, if you have it
4 large, ripe tomatoes, chopped
large pinch (⅓ tsp) saffron strands
1 ½l fish stock
100g potato, one peeled piece
1kg of filleted mixed Mediterranean fish, each fillet cut into large chunks. (We used a mix of red and grey mullet, monkfish, John Dory and gurnard)
300g mussels, optional
2 garlic cloves
1 small chunk of red chilli (optional)
small pinch saffron
1 piece of potato, cooked in the broth, (see above)
1 egg yolk
100ml olive oil
1 tbsp lemon juice
½ baguette, thinly sliced
1 tbsp olive oil


  • 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 image

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

¾ cup olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel leaf
1 sprig fresh thyme
1 bay leaf
1 teaspoon orange zest
¾ pound mussels, cleaned and debearded
9 cups boiling water
salt and pepper to taste
5 pounds sea bass
1 pinch saffron threads
¾ pound fresh shrimp, peeled and deveined


  • 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


Bouillabaisse image

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 41

4 tablespoons canola oil
6 sea scallops, patted dry
Kosher salt and freshly ground black pepper
Six 3-ounce halibut fillets
6 anchovies, drained and finely chopped
4 tablespoons unsalted butter, slightly softened
Kosher salt and freshly ground black pepper
6 large red shrimp, such as Carabineros, shells and heads on
18 mussels, scrubbed
Three 8-ounce lobster tails, boiled in salted water for 5 minutes, drained and halved lengthwise
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons chopped fresh tarragon, plus more for garnish
1 teaspoon finely grated lemon zest
Six 1/2-inch-thick slices baguette, lightly toasted
Finely chopped fresh chives, for garnish
1/4 cup canola oil
5 cups raw shrimp shells, heads and tails (about 2 pounds), rinsed well
1 medium yellow onion, peeled and coarsely chopped
1 small carrot, coarsely chopped
1 medium stalk celery, coarsely chopped
1 cup white wine
2 plum tomatoes, coarsely chopped
10 sprigs fresh flat-leaf parsley
1 bay leaf
1/2 teaspoon whole black peppercorns
1/2 cup mayonnaise
2 anchovies, drained and finely chopped
2 tablespoons tomato powder
2 teaspoons tomato paste
1 green onion (green and pale green parts), thinly sliced
Juice and finely grated zest of 1/2 lemon
Juice and finely grated zest of 1/2 lemon
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 small head fennel, halved and thinly sliced
1 small onion, halved and thinly sliced
1/2 cup pastis, such as Pernod
One 15-ounce can plum tomatoes, drained
Pinch of saffron
Pinch of Calabrian chile flakes
1 head garlic, halved crosswise


  • For the shrimp stock: In a large saucepan over high heat, heat the oil until almost smoking. Add the shrimp shells and tails, onion, carrot and celery and saute, stirring occasionally, for 5 minutes. Add the wine and cook until reduced by half, then add 10 cups of cold water, the tomatoes, parsley, bay leaf and peppercorns. Bring to a boil, reduce the heat to medium low and simmer, skimming the surface occasionally, for 40 minutes.
  • Strain the stock through a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids. The stock can be made 2 days in advance and stored tightly covered in the refrigerator, or frozen up to 3 months.
  • For the tomato aioli: Combine the mayonnaise, anchovies, tomato powder, tomato paste, green onion, lemon juice, lemon zest, salt and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • For the broth: Heat the oil in a large, high-sided saute pan over high heat and cook the fennel and onion until they begin to soften. Add the pastis and cook until reduced by half, about 5 minutes. Add the tomatoes, saffron, chile flakes and 2 cups of the shrimp stock. Bring to a boil, add the garlic and cook until reduced by half, about 10 minutes. Add 4 more cups of shrimp stock, reduce the heat and cook until the flavors meld and the broth reduces slightly, about 20 minutes. Strain the shrimp-tomato broth into a large bowl, discard the solids, pour the liquid back into the high-sided saute pan and set aside.
  • For the anchovy butter: Put the anchovies and butter in a bowl and mix until combined. Season with salt and pepper, cover and refrigerate until cold, at least 20 minutes.
  • For the seafood: Heat 2 tablespoons of the oil in a large saute pan over high heat. Season the scallops on both sides with salt and pepper. Sear the scallops on one side until golden brown, about 2 minutes, then turn over and cook for 30 seconds. Remove to a baking sheet.
  • Add another tablespoon of the oil to the pan and season both sides of the halibut fillets with salt and pepper. Sear on one side until golden brown, then turn over and cook for 30 seconds. Remove to the baking sheet with the scallops.
  • Heat the remaining tablespoon of oil in the large saute pan, season the shrimp with salt and pepper and sear until the shells become lightly golden brown, about 1 1/2 minutes per side. Deglaze the pan with 1 cup of the reserved shrimp-tomato broth. Transfer the liquid to the remaining shrimp-tomato broth in the high-sided saute pan.
  • Heat the shrimp-tomato broth over high heat. Add the mussels, cover and cook until they open, about 2 minutes. Remove the mussels to the baking sheet with a slotted spoon and discard any that did not open.
  • Add the seared seafood and lobster tails to the shrimp-tomato broth, cover and let cook for 2 minutes.
  • To serve: Add the anchovy butter to the broth and cook until thickened; stir in the parsley, tarragon and lemon zest. Top each baguette slice with a large dollop of tomato aioli and garnish with chives. Divide the seafood and broth among 6 large, slightly shallow soup bowls. Top each with a tomato aioli crouton and garnish with more parsley or tarragon or chives, if desired.


Bouillabaisse image

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

1/2 cup dry sherry
1/2 teaspoon saffron
1 lb flounder or 1 lb trout, boned and fillet
1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled)
10 small clams
10 mussels
2 small squid, cleaned and sliced into rings
1/4 cup olive oil
1 large onion, diced
2 shallots, minced
1 carrot, diced
1 cup fennel bulb, thinly sliced
6 garlic cloves, minced
28 ounces tomatoes, diced with liquid
2 cups clam juice (or Recipe #147961) or 2 cups chicken broth (or Shrimp Stock (2 Methods))
1 tablespoon tomato paste
2 teaspoons salt
1 teaspoon thyme
1/2 teaspoon basil
2 tablespoons fresh parsley
garlic-infused olive oil
red pepper flakes


  • 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


Bouillabaisse, Simplified image

Provided by Victoria Granof

Categories     Soup/Stew     Fish     Shellfish     Tomato     Quick & Easy     Saffron     Fennel     Simmer     Cookie

Yield Makes 4 to 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 cloves garlic, peeled and smashed
1 large onion, peeled and sliced
1 small fennel bulb, thinly sliced
1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)
1 strip orange zest
1 (14-ounce) can whole peeled tomatoes, in juice
6 cups seafood stock (sold at most fish markets) or clam juice
Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels
1 bunch Italian parsley, chopped


  • 1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.
  • 2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.
  • 3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
  • 4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
  • 5. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.
  • 6. Add any crabmeat.
  • 7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.
  • 8. Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.


Bouillabaisse image

Categories     Soup/Stew     Fish     Garlic     Onion     Potato     Shellfish     Tomato     Bake     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 22

For croutons
12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
For soup
1 (1- to 1 1/4 -lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon crumbled saffron threads
1 1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups white fish stock (or store-bought)
3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
1/2 pound cockles or small hard-shelled clams, scrubbed
1/2 pound cultivated mussels, scrubbed and any beards removed
1/2 pound large shrimp in shells


  • 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 image

I wanted to post a labor intensive but delicious version of this recipe. It is mostly borrowed from 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 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

4 lbs cod (or sculpin, any firm white fish) or 4 lbs halibut (or sculpin, any firm white fish)
3 lbs striped bass (any oily fish ) or 3 lbs mahi mahi (any oily fish )
1 dozen clam (optional)
1 whole lobster (optional)
2 tablespoons butter
2 medium onions (1 sliced and 1 medium diced)
6 cups cold water
1 cup dry white wine
2 bouquet garni (1 bay leaf, 4 sprigs thyme, 4 sprigs parsley, 10 peppercorns)
1/2 cup olive oil
6 garlic cloves, minced separated in half
1/4 teaspoon saffron thread, plus
1 pinch saffron thread
1 large leek, thinly sliced white and light green parts only
1 stalk celery, finely chopped
1 carrot, finely chopped
1 1/2 lbs chopped tomatoes
3 pieces orange peel (1-inch pieces ( use a veggie peeler)
1/2 tablespoon fennel seed (or 6 sprigs fresh fennel greens)
2 lbs potatoes, scrubbed and quartered
3 cups boiling water (if needed)
1 tablespoon tomato paste
1 tablespoon anise-flavored liqueur (Pernod, Ouzo, Absinthe, ...)
12 slices French bread
1/2 cup fish stock (see steps below)
1 cup white bread, torn into 1 inch cubes crusts removed
3 garlic cloves
1/4 teaspoon salt
1/4 teaspoon ground red pepper
6 saffron threads (they won't let me say pinch!)
1 egg yolk
1/2 cup olive oil


  • 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.


Bouillabaisse image

Seafood bouillabaisse is a French stew where fish and shellfish are simmered with earthy root vegetables for a deeply flavorful seafood stew unlike any other. Distinctive flavors that set French bouillabaisse apart from other seafood soups are fennel, saffron, and orange zest. Don't skip these important ingredients!

Provided by Diana Johnson

Categories     Soup/Stew

Number Of Ingredients 23

10 mussels
10 small clams
1 pound firm lean white fish
2 pounds scallops, crab meat, shrimp, or lobster
2 small squid cleaned and sliced into rings
1/4 cup olive oil
1 large yellow onion, diced
2 shallots, minced
1 carrot, diced
1 cup thinly sliced fennel bulb
2 cups seafood stock or clam juice
28 ounce can diced tomatoes and liquid
1/4 cup dry white wine or dry sherry (optional)
1 large strip of orange zest
2 sprigs fresh thyme
2 tablespoons fresh chopped parsley
1 tablespoon tomato paste
2 teaspoons kosher salt
1 teaspoon fresh chopped basil
1/2 teaspoon saffron threads
fresh ground pepper
additional thyme, parsley, or basil to garnish
crusty bread for dipping into the broth


  • Thoroughly clean clams and mussels by scrubbing with a stiff brush. Remove any grit on the shells to keep it from getting into the soup, and pull off the fuzzy "beard". Any open shells that don't snap shut when you touch them should be discarded.
  • You also need to scrub then soak your clams in salt water about 20 minutes to get them to spit the sand out.
  • Cut your fish into bite-sized pieces using a sharp knife.
  • Dice the onion and carrot into ¼" pieces, thinly slice 1 cup of fennel bulb, and finely mince 2 shallots and 6 cloves of garlic.
  • Chop your parsley and zest your orange.
  • Heat a large heavy pot on medium low heat and add olive oil.
  • Once the oil is shimmering, sauté the prepared onions, shallot, carrot, fennel, and garlic until lightly golden and softened.
  • Add in seafood stock, diced tomatoes with liquid, wine (optional), the strip of orange zest, thyme, parsley, tomato paste, salt, basil, saffron threads (crush between your fingers before adding), and a few turns of the pepper grinder.
  • Bring the bouillabaisse liquid to a boil.
  • Reduce the heat to a simmer (low bubble) and cook for 15 minutes.
  • Add seafood (add squid last if using) and stir to combine. Simmer for an additional 10 minutes or until the shells are opened on the clams and mussels.
  • Remove the thyme stems, and orange zest strip, then add additional salt and pepper to taste.
  • Ladle steaming hot into bowls and top with additional fresh herbs for garnish.
  • Pair the stew with crusty bread for dipping in that lovely broth and a fresh French salad.

Nutrition Facts : Calories 643 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 229 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 83 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 2364 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat


Bouillabaisse image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 23

1/2 cup mayonnaise
1/4 cup chopped jarred roasted red peppers, drained and patted dry
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 clove garlic, roughly chopped
Kosher salt
4 plum tomatoes, halved lengthwise
1 pound large shell-on shrimp
1 pound mussels
6 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
2 8-ounce bottles clam juice
1 wide strip orange zest
1 bulb fennel, quartered, cored and thinly sliced
1 large shallot, thinly sliced
2 cloves garlic, finely chopped
Kosher salt
Small pinch of saffron threads
1/2 cup dry white wine
1 1/2 pounds firm white fish (such as cod, monkfish or black sea bass), cut into 3-inch pieces
Freshly ground pepper
1 baguette, sliced and toasted
2 tablespoons finely chopped fresh parsley


  • Make the rouille: Puree the mayonnaise, roasted red peppers, olive oil, lemon juice, garlic and a pinch of salt in a blender until smooth. Transfer to a small bowl; refrigerate until ready to serve.
  • Prepare the bouillabaisse: Grate the tomato flesh on the large holes of a box grater down to the skins; reserve the skins separately. Peel and devein the shrimp, reserving the shells and tails for the broth; clean and debeard the mussels. Refrigerate the seafood until ready to use.
  • Make the broth: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the shrimp shells and tails and cook, stirring, until bright red, about 3 minutes. Stir in the tomato paste until incorporated, about 30 seconds. Add the clam juice, 4 cups water, the reserved tomato skins, the orange zest and 1/4 cup of the sliced fennel. Bring to a boil, then reduce the heat to medium; simmer until the liquid is reduced to about 4 cups, 12 to 15 minutes. Strain the broth through a fine-mesh sieve set over a bowl, pressing on the solids to extract the liquid; reserve the broth.
  • Wipe out the pot and heat the remaining 3 tablespoons olive oil over medium heat. Add the remaining fennel, the shallot, garlic and a pinch of salt; partially cover and cook, stirring occasionally, until the fennel begins to soften, about 5 minutes. Add the reserved grated tomato flesh and cook, stirring, until slightly thickened, about 2 minutes. Stir in the saffron, then add the wine and simmer until the liquid is reduced by about two-thirds, about 4 minutes. Add the reserved broth and return to a simmer.
  • Add the mussels to the pot; cover and cook 4 minutes. Add any thick pieces of fish and cook, covered, 2 minutes. Add the remaining fish and the shrimp and cook, covered, until the mussels open and the fish and shrimp are just cooked through, 3 to 4 more minutes. (Discard any mussels that do not open.) Season with salt and pepper.
  • Spread the baguette with the rouille and serve with the bouillabaisse. Sprinkle with parsley.

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  • Combine seafood broth, orange zest, and lemon zest in a large enameled cast-iron casserole. Bring to a simmer over low.

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Food How to Make Bouillabaisse: Classic French Bouillabaisse Recipe. Written by the MasterClass staff. Last updated: Sep 2, 2021 • 4 min …
3.2/5 (44)
Category Dinner
Cuisine French
Total Time 50 mins
  • 1. Prep fish: Scale, gut, and wash fish, discarding gills. Keep the heads and other trimmings—they will flavor and thicken the broth. Very small fish can go into the bouillabaisse whole, while larger fish should be cut crosswise into 2-inch pieces, keeping the bones intact. Cut crayfish in half lengthwise.
  • 2. Preheat oven to 250°F. Lay bread slices in a single layer on a baking sheet and toast until crisp and dried-out but not brown, about 30 minutes.
  • 3. In a large Dutch oven, heat olive oil over medium heat. Add onions, tomatoes, garlic, fennel fronds, bay leaf, saffron, salt, and pepper and sauté until softened but not browned, about 5 minutes. Add firm fish and crayfish and stir to combine. Add enough boiling water to cover fish and vegetables, increase heat to high, and bring to a very strong boil.
  • 4. Boil for 5 minutes, then add the soft fish. Continue to boil until the fish is cooked through and the broth is creamy, about 7 to 10 minutes longer.

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In a large pot, heat the olive oil. Add the shallots, leeks, fennel and garlic and cook over moderate heat until softened, about 8 minutes. Add the …
Servings 4
Total Time 2 hrs
Author Francois de Melogue
  • In a large pot, heat the olive oil. Add the shallots, leeks, fennel and garlic and cook over moderate heat until softened, about 8 minutes. Add the saffron and cook, stirring, for 1 minute. Add the tomatoes and tomato paste and cook over moderately high heat, stirring, for 2 minutes. Add the fish bones and heads, 3 quarts of water, the thyme, parsley and bay leaves and bring to a boil. Simmer over moderately low heat for 45 minutes.
  • Strain the broth and discard the solids. Return the broth to the pot and boil over high heat until it is reduced to 6 cups, about 20 minutes. Season the broth with salt and pepper.
  • In a small saucepan of boiling, salted water, cook the potato until tender, about 7 minutes. Drain well and transfer to a food processor. With the machine on, add the egg yolks, chopped garlic, red pepper and harissa and process to a puree. With the machine on, add the olive oil and process very briefly until it's just incorporated. Scrape the rouille into a bowl and season with salt. Cover and refrigerate.
  • In a large pot, heat the olive oil. Add the garlic, leek and fennel and cook over moderately low heat, stirring occasionally, until tender, about 8 minutes. Add the potato and cook until just tender, about 5 minutes. Add the tomato and cook, stirring, for 3 minutes. Stir in the broth and bring to a boil. Add the clams and cook over moderate heat until they start to open. Add the mussels, shrimp and fish and simmer until all of the seafood is just cooked, about 4 minutes. Stir in the lemon juice and basil; season with salt and pepper.

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For the broth: Heat the oil in a tall pot (I use an 8 quart stockpot) over medium heat; add the onion and leek and cook gently until softened. Stir …
4.8/5 (62)
Total Time 1 hr 5 mins
Category Seafood
Calories 996 per serving
  • Heat the oil in a tall pot (I use an 8 quart stockpot) over medium heat; add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, orange peel, saffron, salt and fish bones and shrimp shells. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.
  • Puree everything except for the olive oil in a food processor until smooth. Slowly add the olive oil while processing to form a paste.

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Bouillabaisse (French: ; Occitan: bolhabaissa, bullabessa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional Provençal fish stew originating in the port city of …
Main ingredients Fish, ( Scorpionfish, sea robin, …
Region or state Provence
Place of origin France
Serving temperature Hot

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Bouillabaisse had fairly humble beginnings as a soup cooked by fishermen in Marseilles, Provence. Fish not destined for market were boiled in a cauldron …
3.4/5 (341)
Servings 8
Cuisine French
Category Main

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Julia naturally has a recipe for bouillabaisse. If you’re interested, the Family Food blog produces a faithful rendering. Julia herself made …
5/5 (1)
Total Time 1 hr 10 mins
Category Seafood Stew
Calories 448 per serving

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Bouillabaisse Recipe Traditional French Food at Home. This Bouillabaisse Recipe is for the Mediterranean fisherman’s stew made famous by the city of Marseilles. It is on French menus in many of the seaside cities in Provence …

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Seafood Stock: Reserving shells, peel shrimp; cover and refrigerate shrimp for bouillabaisse. In food processor, CHOP shrimp shells. In large heavy saucepan, heat oil over medium-high heat; COOK shells and leek, stirring, …

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"Most agree the wait for the modest-looking but innovative food is worth it: Cajun bouillabaisse, and fried rabbit tenderloin with Creole mustard sauce are among the only-at-Jacques-Imo's specialties." 7. Perla's Seafood and Oyster Bar. …

Add all the liquids: a can of tomatoes with juice, clam juice, the juice from jar of oyster, and the saffron infused sherry. Bring it to just a boil and lower heat and simmer 15 …
4.3/5 (26)
Category Soup
Cuisine French
Total Time 1 hr 30 mins
  • Prepare and clean seafood as necessary. Some of the Costco sells a great frozen seafood medley pack and we used it today. It saves quite a bit time not having to clean and cut the seafood.

Easy Bouillabaisse; The best food to eat with Cabernet Sauvignon wine. This seafood dish looks complicated but anyone with even the most basic cooking skills can …
4.8/5 (26)
Category Main Dish
Cuisine French
Calories 324 per serving
  • In a large dutch oven, heat oil over medium-high heat. Cook onion, celery, carrot, potato, fennel for 8 minutes.
  • Add garlic, chopped tomatoes, bay leaf, thyme, saffron, cook, and keep stirring for 8 minutes. Add broth and bring to a moderate boil until the broth is thickened a bit and until the potatoes are almost tender.
  • Add fish then lower the heat and simmer for 2 minutes. Add shellfish, simmer gently, uncovered, for about 5 minutes or longer until they are fully cooked. Adjust seasoning with salt and black pepper if needed. Serve and enjoy with a glass of 2018 Knotty Vines Cabernet Sauvignon.

Bouillabaisse, a rich and fragrant fish soup, is the most famous product of Marseille, the oldest city in France and a rare treat to be enjoyed amongst the finest of company and with much celebration and joie de vivre! In fact, bouillabaisse may be as old as the city — some guesses place the dish’s origins with the seventh-century B.C. Greeks who founded the …
Estimated Reading Time 7 mins

Bouillabaisse originated in the Mediterranean port city of Marseille. A fish stew, the origin of its name is the Provençal Occitan word bolhabaissa – from bolhir (to boil) and abaissar (to simmer).
3.8/5 (9)
Servings 6
Cuisine French
Category Main

Pour wine, chicken broth and clam juice into a large wide pot and set over medium heat. Cover and bring to a boil. Add butter and shallots. Meanwhile, cut …
5/5 (1)
Estimated Reading Time 2 mins
Servings 6-8
Calories 198 per serving

Bouillabaisse, a Provençal word meaning "slow simmer," is special occasion food. It is a good dish to make when you are having a number of guests. In Marseille, where bouillabaisse originated as fishermen's food, the fish and seafood is traditionally strained from the broth and served on a platter, while the broth is poured into a soup terrine and ladled into bowls at the …
Estimated Reading Time 3 mins

Bouillabaisse Is a Classic Seafood Stew. By. Peggy Trowbridge Filippone. Peggy Trowbridge Filippone. Facebook; Pinterest; Twitter ; Website; Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends. Learn about The Spruce Eats' Editorial Process. Updated …
4.4/5 (25)
Total Time 1 hr 30 mins
Category Soup
Calories 1327 per serving

Bouillabaisse is a typical French culinary dish, common in the Mediterranean region, a broth prepared from assorted white fish, sea creatures, vegetables and aromatic herbs.. Want to jump straight to the recipe? Use the interactive index below. Want to know more about Bouillabaisse before cooking, you can follow the reading in order and you won’t regret it.
Total Time 2 hrs
Category Main Dish
Calories 514 per serving

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.
Estimated Reading Time 3 mins

Course #1 Bouillabaisse. The broth is served with grilled slices of baguette on the side and rouille. Rouille is like aioli but has more ingredients/spices and is spicy. It is a mayonnaise made with egg yolks, olive oil, breadcrumbs, saffron, a ton of garlic, and cayenne pepper. The sauce is put on top of the baguette slice (crouton) and then ...
Reviews 24
Estimated Reading Time 4 mins

Bouillabaisse Recipe - 1 · 40 minutes · 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 …
5/5 (1)
Total Time 40 mins
Servings 8

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.
Cuisine French
Category Main Course
Servings 6

Let simmer for 25 minutes. Add the contents of the pot to a food mill, blender, or food processor (or use an immersion blender) and lightly blend. After blending, pass the liquid through a fine ...
Estimated Reading Time 7 mins

Both stews’ seafood menageries bob in tomato-enriched broths, but while cioppino may be considered a tomato-based fish stew, traditional bouillabaisse is …
Author Jen Wheeler

Bouillabaisse is probably the most famous traditional recipe from Provence. A hearty fish soup originating from Marseille. A hearty fish soup originating from Marseille. Traditionally in Marseille, bouillabaise is rarely made for less than 10 people, the more people who share the meal the more different kinds of seafood are used, resulting in a better Bouillabaise.

What is bouillabaisse? A one-pot seafood dish originating from Provence and made up of fresh fish which stew in a rich vegetable, wine, garlic and saffron broth. It is traditionally served poured over thick slices of fresh white bread. Try our bouillabaisse recipe. Advertisement.

BOUILLABAISSE FOOD. 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. Ingredients; 4 pounds fish, depending on availability (girolles, scorpion fish, baby crabs) Large pinch sea salt: 1 …

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 …

The fish and other ingredients for a classic bouillabaisse. There are many potential answers to this question. If you're from Marseille, in the south of France, where bouillabaisse originated, you may reel off a list of whole fish that are required for a true bouillabaisse: scorpion fish, conger eel, monkfish, sea bass, sea bream, red mullet, John Dory, whiting, and more.

Bouillabaisse (pronounced "BOOL-yuh-bayz" or "bool-yuh-BAYZ") is a classic French fish soup from the French region of Provençe on the Mediterranean coast. Traditional bouillabaisse is made with various fish and seafood, such as rascasse, scorpionfish, red mullet, and conger, as well as crustaceans like spiny lobster and crab, native to those ...

Food Bouillabaisse Marseille. Tuesday March 11, 2014 in Recipes. Celebrate the flavours of Southern France with this festive and foolproof seafood stew recipe from Chef Jonathan Collins. ...

FOOD & DRINK > Bouillabaisse; Bouillabaisse Early Summer 2010. Bouillabaisse Early Summer 2010. BY: Julia Aitken. Transform this main-course fish soup, which hails from the southern French city of Marseilles, into an all-Canadian production by including sustainably caught or farmed Arctic char, Pacific cod, haddock, pickerel, swordfish and/or trout. Admittedly …

Method. In a large heavy bottomed sauce pan, pour in the olive oil, the crushed garlic, minced onion, tomatoes, bouquet garnish, and saffron. Add the fish bones and the pastis! Keep the fish fillets for later. Add salt and pepper. Cover with water and bring to the boil, then cook gently for about 30 minutes.



Blood Bouillabaisse. Meal. Item. Patch 5.0. Description: A rich stew of sweet shellfish steeped with spices in a thick tomato-based broth. EXP Bonus: +3% Duration: 30m. (Duration can be extended to 60m by consuming multiple servings)

2021-11-02 · Bouillabaisse Recipe Jamie Oliver By Admin November 02, 2021 How to cook delicious bouillabaisse recipe jamie oliver, Name the recipe food and drink quiz questions and answers. There is a fee for seeing pages and other features. Our warming recipes range from classic minestrone and vibrant tomato soup to blends such as celeriac ...

For a real treat, take a trip out of town to eat bouillabaisse in one of the calanques. Recommended: Le Château in the Calanque de Sormiou. Some Marseillais even swear that the best bouillabaisse in the area is to be eaten in Cassis, at Chez Gilbert (also a signatory of the Bouillabaisse Charter), 19 quai des Baux, 13260 Cassis. Tel (+33) 4 42 ...

Bouillabaisse Recipe Ina Garten Watch Cooking Directions . 5 hours ago Ina garten's barefoot contessa back to basics Ina garten has a new cookbook, modern comfort food. Chicken bouillabaisse, chicken & other poultry, back to basics, 111.Food network canada posted a video to playlist the barefoot contessa's recipes — with ina garten.Curling up ...

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