Cajun Bouillabaisse Food

CAJUN BOUILLABAISSE

Steps:

• Heat oil in a Dutch oven. Add chopped vegetables with.
• garlic, thyme and bay leaves. Cook 5 minutes.
• Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer15 minutes.
• Add the scrubbed mussels (make sure beard is removed), shelled shrimp, scallops (cut in half) and the fish (cut in chunks). Cook 15 minutes longer and be careful when you stir it that you don't break up fish. Serve up Bouillabaisse in soup plates with hot French bread.

BOUILLABAISSE

Steps:

• 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.

CAJUN BOUILLABAISSE RECIPE - (4.8/5)

Steps:

• Heat oil in a Dutch oven. Add chopped vegetables with garlic, thyme and bay leaves. Cook 5 minutes. Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer 15 minutes. Add the scrubbed mussels (make sure beard is removed), shelled shrimp, scallops (cut in half) and the fish (cut in chunks). Cook 15 minutes longer. Serve up Bouillabaisse in soup plates with hot French bread.

BOUILLABAISSE

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.

NEW ORLEANS-STYLE BOUILLABAISSE

Steps:

• For the broth: Heat the oil in a medium pot over medium-high heat. Add the shrimp heads and shells and saute a few minutes until starting to brown. Add the celery, bay leaf, leeks, onions and peppercorns; stir for a couple of minutes. Add the herb bundle and cover with the stock, then add the saffron and bring to a simmer. Let bubble gently for about 30 minutes. Strain and reserve.
• For the spicy garlic aioli: Whisk together the egg yolk, garlic, Dijon and lemon juice in a small bowl. Whisking constantly, slowly stream in the oil to emulsify. Season with salt, pepper and hot sauce.
• For the bouillabaisse: Heat 1 tablespoon of the oil in a medium to large Dutch oven over medium-high heat. Add the andouille and cook until browned and crisp. Remove from the pan and set aside.
• Reduce the heat to medium and add the remaining tablespoon olive oil to the Dutch oven. Add the garlic, celery, onions, fennel and bell peppers. Let sweat for 8 to 10 minutes, adding the tomatoes during the last few minutes of cooking. Raise the heat to medium-high, add the beer and bring to a simmer. Let reduce for a few minutes, then add 2 to 3 cups of the shrimp stock and bring to a simmer. Add the redfish and shrimp and let cook through, 3 to 4 minutes. Remove from the heat and stir in the crabmeat to heat through. Season with Old Bay and hot sauce and add the andouille back to the pot.
• To serve: Spread the aioli on the toasted baguette slices and divide among four shallow bowls. To each bowl, add three pieces of fish, three pieces of shrimp, some crab and some Andouille. Pour in some of the broth, making sure to include the vegetables in the broth. Garnish with the reserved fennel fronds.

BISTRO BOUILLABAISSE

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and next 3 ingredients (through garlic); cook 5 minutes, stirring frequently.
• Add tomato, fennel seeds, thyme, tarragon, and saffron; cook 1 minute. Stir in wine and liqueur; bring to a boil. Reduce heat, and simmer 5 minutes.
• Add juices and pepper; bring to a simmer. Cook 10 minutes. Add clams and grouper; cook over medium heat 3 minutes or until clams begin to open.
• Add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. Discard any unopened clams or mussels. Garnish with parsley.

CREOLE BOUILLABAISSE

Steps:

• Cut mushrooms into thin slices and allow to stand until needed.
• Melt butter; saute onions, garlic and flour until golden brown.
• Add tomato pulp and 2 cups of water, 4 cloves, bay leaves, curry, 1/4 cup of sherry and Tabasco sauce.
• Simmer for 30 minutes.
• Season with salt.
• While sauce is simmering, cook fish fillets in simmering water with 4 cloves and remainder of sherry for 15 minutes.
• Combine mushrooms and sauce with fish and cook for five minutes.
• Remove pieces of fish from sauce, place on buttered toast on a large platter; pour sauce over fish and serve.

SPINACH BOUILLABAISSE

Steps:

• Bring the water to a boil in a large pot. Add 1 T salt and the spinach. Blanch just until wilted, less than a minute. Using a slotted spoon, transfer the spinach to a bowl of cold water. Let sit for a couple of minutes, drain, and squeeze out the water. Chop coarsely and set aside. Measure out 6 c of the cooking water and set aside.
• Heat 1 T olive oil in a large, heavy soup pot over medium heat and add the leeks. Cook, stirring often, until tender and translucent, about 5 minutes, and add the garlic. Cook, stirring, for another minute or so, until fragrant.
• Add the spinach and stir together for a few seconds, then add the potatoes, the 6 c reserved blanching water, and the bouquet garni. Bring to a boil and crumble in the saffron.
• Reduce the heat to a simmer, cover, and simmer for 15 minutes, or until the potatoes are tender. Taste and adjust salt. Add pepper. Discard the bouquet garni.
• Have the soup at a bare simmer. One by one, break each egg into a teacup, then tip into the soup. Poach the eggs for 4-5 minutes, until just set.
• Place a crouton in each bowl and, using a slotted spoon, scoop out a poached egg and place it on top. Ladle the soup into the bowls. Sprinkle on the cheese and drizzle on a little olive oil. Serve.