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
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 WITH ROUILLE
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 37
Steps:
- For the stock:
- Add all ingredients into a large stockpot and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain, reserving the stock, and cool in an ice water bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
- For the bouillabaisse:
- In another large, wide and shallow pan, over medium heat, add 2 tablespoons olive oil. When the oil is hot, add the onion and fennel, cook for 2 minutes. Deglaze with the Pernod, and add the tomatoes, fish stock, seaweed, hot Italian peppers, crushed red pepper and season with salt and pepper. Add the lobster meat and cook for 3 minutes, covering the pot with aluminum foil or lid. Then add the rest of the seafood and cook, covered for about 6 minutes until the clams and mussels have opened.
- For the rouille:
- In a food processor, combine the roasted red pepper, garlic, bread, egg yolk, Dijon, lemon juice and salt and pepper. While the food processor is still on, slowly drizzle in the olive oil.
- Serve the Bouillabaisse in bowls with the toasted bread and Rouille 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
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
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees.
- Wash and clean the seafood. Cut seafood, snapper and monkfish into large pieces and place each type of seafood into individual baking pans.
- Add the butter and olive oil to a large pot. Add garlic, onion, carrot, leek, and celery, and sweat until vegetables are soft. Deglaze the mixture with white wine and reduce the volume by half. Add cold water to the pot to cover the vegetables and heat mixture. Add the fish stock, chopped tomatoes, tomato paste, saffron threads, and freshly crushed black pepper to taste. Simmer for 90 minutes total and skim regularly. After 45 minutes add potatoes. After 90 minutes strain sauce, return potatoes and liquid to the pot and simmer until desired consistency. Correct seasoning to taste.
- Cover each type of seafood in its individual baking pan with the sauce. Bake for 10 minutes or until seafood is cooked through and the mussels have opened. Discard any unopened mussels. Add seafood and sauce from each pan to bowls. Serve immediately.
More about "classic bouillabaisse food"
CLASSIC FRENCH BOUILLABAISSE RECIPE - FAMILYSTYLE FOOD
From familystylefood.com
4.8/5 (64)Total Time 1 hr 5 minsCategory SeafoodCalories 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.
BOUILLABAISSE RECIPE - CATHAL ARMSTRONG | FOOD & WINE
From foodandwine.com
Servings 4Total Time 2 hrsAuthor 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.
HOW TO MAKE BOUILLABAISSE: CLASSIC FRENCH BOUILLABAISSE ...
From masterclass.com
3.2/5 (44)Category DinnerCuisine FrenchTotal 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.
BOUILLABAISSE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Fish, ( Scorpionfish, sea robin, …Region or state ProvencePlace of origin FranceServing temperature Hot
CLASSIC BOUILLABAISSE - RECIPE - FINECOOKING
From finecooking.com
4/5 (1)Category Main CourseCuisine FrenchCalories 660 per serving
HOW TO MAKE A CLASSIC FRENCH BOUILLABAISSE
From slowburningpassion.com
5/5 (1)Total Time 1 hr 10 minsCategory Seafood StewCalories 448 per serving
12 CLASSIC BOUILLABAISSE RECIPES | MYRECIPES
From myrecipes.com
Estimated Reading Time 4 mins
CLASSIC BOUILLABAISSE - CANADIAN LIVING
From canadianliving.com
CLASSIC BOUILLABAISSE RECIPE FOR TRADITIONAL FRENCH FOOD ...
From french-culture-adventures.com
BOUILLABAISSE | FOOD & WINE
From foodandwine.com
BOUILLABAISSE | TRADITIONAL STEW FROM MARSEILLE, FRANCE
From tasteatlas.com
TOP 10 SEAFOOD CLASSIC BOUILLABAISSE FISH ... - TOP 10 …
From top-10-food.com
RECIPE FOR MARSEILLE CLASSIC LA BOUILLABAISSE
From perfectlyprovence.co
Cuisine FrenchCategory Main DishServings 8Total Time 3 hrs
- Clean and cut the leeks and the onions and brown them in a large stock pot on high in 4 tablespoons of olive oil.
- In a large stock pot (large enough to have all of your bigger fish laying flat), spread successively the following ingredients laying flat.
LOW CARB BOUILLABAISSE - PESCO ... - FARM TO JAR FOOD
From farmtojar.com
Ratings 7Calories 458 per servingCategory Main Course
- Heat oil in a large pot over med-high and then add chopped fennel, celery, onions. Saute mixture until translucent (about 5 minutes). Add chopped garlic for 30 seconds to a minute.
- Add next 8 ingredients (tomato paste through salt) to the pot and bring to a low boil. Turn down heat and simmer broth for about 30 minutes. If you want more liquid in the soup, add another cup of water, clam juice or wine at this point.
CLASSIC FRENCH BOUILLABAISSE [AUTHENTIC RECIPE] - WANDERSPICE
From wanderspice.com
4.7/5 (12)Total Time 1 hr 30 minsCategory Main CourseCalories 223 per serving
- Add garlic and saute 2 minutes until garlic is tender and fragrant then add your chopped Roma tomatoes and dry white wine.
CLASSIC BOUILLABAISSE WITH ROUILLE-TOPPED CROUTONS RECIPE ...
From myrecipes.com
5/5 (2)Calories 341 per servingServings 6
- To prepare rouille, combine roasted red bell peppers and mayonnaise in a blender or food processor; process until smooth. Set aside.
- To prepare the croutons, arrange baguette slices in a single layer on a baking sheet; bake slices at 400° for 8 minutes or until toasted. Rub one side of each crouton with cut side of garlic clove halves; discard garlic clove halves. Set croutons aside.
- To prepare bouillabaisse, heat oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cook 8 minutes or until tender. Add tomato; cook 3 minutes. Add saffron; cook 30 seconds. Add potato, fennel, clam juice, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is almost done. Increase heat to medium. Add clams; cover and simmer 5 minutes. Add mussels; cover and simmer 3 minutes. Add shrimp and fish; cover and simmer 5 minutes or until shells open, shrimp is done, and fish flakes easily with a fork or until desired degree of doneness. Discard any unopened shells.
17 CLASSIC FRENCH SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published 2022-01-24Category Recipe Roundup, Soup
- French Onion Soup. What better way to start this list than with a classic French onion soup from Julia Child herself? I’ve posted this recipe before, and it’s always worth another mention!
- French Chestnut Soup. This recipe introduced me to the delight of this classic, creamy soup. The depth of flavor this soup provides is out of this world for how simple it is to prepare.
- Classic Vichyssoise. One of Julia Child’s favorite soups, this creamy potato soup is heavenly in those hot summer months. You heard me right. While you can eat this creamy blended potato and leek soup warm, it’s classically served chilled.
- Lobster Bisque. I wasn’t kidding when I said this bisque is addictive. Of course, I couldn’t compile a list of amazing French soups without bringing up this simple yet delectable bisque.
- Soup au Champignons. While the name translated means “mushroom soup,” I wouldn’t blame you for calling this the soup of champions. Another quick recipe to throw together an earthy, soulful soup in a pinch.
- Potato Leek Soup. If you’re not quite ready for chilled vichyssoise, give this creamy potato leek soup a try! This recipe is designed to be served warm, and pairs well with a grilled steak and a light carrot or beet salad.
- Garbure. I’m beginning to think that the peasants of France ate really well. If the words “easy dinner” or “budget-friendly soup” are important to you, then you have to try out this French stew.
- French Pumpkin Soup. Fall is the best time of year for bringing to light the many ways you can prepare pumpkins. While French cuisine and this recipe both call for a blended soup, I love to leave the soup a bit chunkier when I make this.
- French Carrot Soup. It is clear by now that the French do a wonderful job preparing meals centered around vegetables. This creamy carrot soup is no exception to this amazing list of French soups.
- Classic French Bouillabaisse. At this point, I think it’s safe to say that Julia Child is the queen of French soups. Her time studying in France certainly earns her the title, and this hearty bouillabaisse is a must-have.
MARSEILLE BOUILLABAISSE A PROVENCAL CLASSIC
From perfectlyprovence.co
Cuisine FrenchCategory Main DishServings 8Total Time 3 hrs
- Clean and cut the leeks and the onions and brown them in a large stock pot on high in 4 tablespoons of olive oil.
- In a large stock pot (large enough to have all of your bigger fish laying flat), spread successively the following ingredients laying flat.
CLASSIC BOUILLABAISSE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
4.2/5 (11)Servings 6Cuisine FrenchCategory Stew
JULIA CHILD'S BOUILLABAISSE A LA MARSEILLAISE RECIPE - ORG
From wgbh.org
Estimated Reading Time 3 mins
CLASSIC BOUILLABAISSE | MADE IN
From madeincookware.com
Servings 8-10Total Time 1 hrAuthor Julia Sullivan
BOUILLABAISSE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory Main CourseServings 6
CLASSIC BOUILLABAISSE RECIPE: HOW TO MAKE BOUILLABAISSE ...
From slofoodgroup.com
Cuisine FrenchCategory StewServings 2
BOUILLABAISSE - A CLASSIC FRENCH BROTH [RECIPE] - THE ...
From thefrenchfood.com
4.9/5 Total Time 2 hrsCategory Main DishCalories 514 per serving
RECIPE FOR BOUILLABAISSE, A CLASSIC SEAFOOD STEW
From thespruceeats.com
4.4/5 (26)Total Time 1 hr 30 minsCategory SoupCalories 1327 per serving
CLASSIC BOUILLABAISSE RECIPE | DANA POINT FISH COMPANY
From danapointfishcompany.com
Estimated Reading Time 3 mins
FOOD-US: CLASSIC BOUILLABAISSE
From food-american.blogspot.com
INA GARTEN SEAFOOD BOUILLABAISSE RECIPE - ALL INFORMATION ...
From therecipes.info
A SOUP STORY: THE CLASSIC BOUILLABAISSE | PHILSTAR.COM
From philstar.com
CLASSIC FRENCH BOUILLABAISSE RECIPE - FAMILYSTYLE FOOD
From pinterest.com
BOUILLABAISSE - TRADITIONAL FRENCH FOOD
From traditionalfrenchfood.com
BOUILLABAISSE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLASSIC FRENCH BOUILLABAISSE [AUTHENTIC RECIPE ...
From pinterest.ca
CLASSIC FRENCH BOUILLABAISSE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLASSIC BOUILLABAISSE – THE GRAPEVINE
From grapevinepublishing.ca
A SOUP STORY: THE CLASSIC BOUILLABAISSE | PHILSTAR.COM
From philstar.com
CLASSIC BOUILLABAISSE - FOLEY FOOD AND WINE SOCIETY
From foleyfoodandwinesociety.com
CLASSIC FRENCH BOUILLABAISSE [AUTHENTIC RECIPE ...
From pinterest.ca
CLASSIC BOUILLABAISSE | CANADIAN LIVING
From pinterest.ca
GORDON RAMSAY ADDS A NEW FLAVOR TO THIS CLASSIC ...
From foodsided.com
CLASSIC BOUILLABAISSE WITH ROUILLE-TOPPED CROUTONS - DAIRY ...
From fooddiez.com
CLASSIC FRENCH BOUILLABAISSE [AUTHENTIC RECIPE ...
From pinterest.ca
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