Craig Claibornes Bouillabaisse Food

CRAIG CLAIBORNE'S BOUILLABAISSE

Craig Claiborne's Bouillabaisse image

Provided by Craig Claiborne

Categories dinner, soups and stews, main course

Time 1h

Yield 8 or more servings

Number Of Ingredients 25

Ingredients

1/3 cup plus 1/4 cup olive oil
1 3/4 cups finely chopped onions
2 cups finely chopped leeks
1 cup finely chopped bulb of fennel or 1/2 teaspoon fennel seeds
2 tablespoons finely minced garlic
1 1/2 cups finely chopped celery
1/4 teaspoon dried hot red pepper flakes
2 teaspoons loosely packed thread saffron
3 cups crushed or chopped imported canned tomatoes
Salt to taste if desired
Freshly ground pepper to taste
1 bay leaf
1 teaspoon dried thyme
1 cup dry white wine
1/2 pound skinless sea robin fillets (see note)
1/2 pound skinless sculpin fillets (see note)
1 pound skinless, boneless conger fillets (see note)
1 1/2 pounds skinless, boneless monkfish fillets (see note)
5 cups fish broth (see recipe)
2 pounds mussels, well scrubbed, about 6 cups
1 pound shrimp, about 30, shelled and deveined
1 cup finely chopped parsley
2 tablespoons Pernod or Ricard
24 or more croutons
Sauce rouille (see recipe)

Steps:

Heat one-third cup of the olive oil in a large saucepan and add the onions, leeks, fennel, garlic and celery. Cook, stirring without browning, about five minutes.
Add the hot red pepper flakes, saffron, tomatoes, salt, pepper, bay leaf, thyme and wine. Bring to a boil and cook 30 minutes. Pour the sauce into a wide casserole and allow it to cool to room temperature.
Leave the sea robin and sculpin fillets whole. Cut the conger and monkfish into 1 1/2-inch squares. Add all the fish to the tomato sauce. Stir to coat all the pieces. At this point it is best to refrigerate the mixture for two or three hours, but if you do not have the time, the soup can be cooked immediately. When ready, add the fish broth to the tomato mixture and bring to a boil. Let simmer about two minutes.
Add the mussels and stir gently so they are covered with liquid. Cover closely and let simmer until the mussels open, about five minutes.
Stir in the shrimp and let cook about one minute. Sprinkle with parsley and dribble the remaining one- quarter cup of oil over all. Baste the top of the solids briefly with the liquid. Gently stir in the Pernod or Ricard until blended.
Serve in hot soup bowls with a crouton or two on top. Add the sauce to the top of the toast. Serve the remaining croutons on the side.

BOUILLABAISSE

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

Ingredients

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
pepper
garlic-infused olive oil
parsley
red pepper flakes

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

CRAIG CLAIBORNE'S VINAIGRETTE

Craig Claiborne's Vinaigrette image

Make and share this Craig Claiborne's Vinaigrette recipe from Food.com.

Provided by Oolala

Categories Salad Dressings

Time 2m

Yield 1/2 cup, 2 serving(s)

Number Of Ingredients 6

Ingredients

2 teaspoons Dijon mustard
salt, to taste
pepper, to taste
1 tablespoon red wine vinegar
1/3 cup corn oil or 1/3 cup olive oil
1 tablespoon shallot, chopped fine

Steps:

In a bowl, add mustard, salt, pepper and vinegar.
Stir well; to make smooth, whisk while adding the oil slowly.
You want to get it thick like mayonnaise.
Add the shallots and mix well.

Nutrition Facts : Calories 324.8, Fat 36.1, SaturatedFat 6.1, Sodium 56.6, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 0.3

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