Do you have a good recipe for Bouillabaisse? I would, so love to get one.?!


Question: Provence..Bouillabaisse


It is said that Venus made bouillabaisse for her husband, Vulcan, so
that he would fall into a deep sleep, leaving her free to visit her
numerous lovers. For its unique flavor, bouillabaisse depends on fish
which are native to the Mediterranean alone; this version uses
American fish.

Serves 10.

2 large leeks
2 onions
1/2 lb bulb fennel
1 cup olive oil
13 lb fresh fish and shellfish (e.g. pompano, sea perch, red snapper,
halibut, eel, scallop, lobster, shrimp, clams, mussels)
5 cloves of garlic
3/4 lb tomatoes, skinned and chopped
2 tablespoons tomato puree (paste)
sprig of fresh thyme
bay leaf
sprig of fresh rosemary
large pinch of ground saffron
salt and pepper

1 stale baguette (French bread loaf)
1/2 cup parsley
1 1/2 cups grated Gruyere cheese

ROUILLE SAUCE:

1 clove of garlic
1 red of garlic
1 red chili pepper
salt and pepper
2 egg yolks
1 cup olive oil

Cut the leeks, onions and fennel into fine strips or juliene, and
braise them in 2 tablespoons of olive oil in a large stock pot. Wash
the fish, pat dry and cut into medium-sized pieces and set aside.

Braise the fish trimmings--heads, bones and skin--with the vegetables-
-leeks, onions and fennel. Stir from time to time. Add 2 1/4 quarts
of water, the garlic, the tomatoes, tomato puree, thyme, bay leaf,
rosemary and saffron. Season and bring to a boil. Simmer for 45
minutes, then strain.

Meanwhile, to prepare the croutons, cut the baguette into thick
slices, rub with garlic if liked, and bake in the oven 300 F. until
pale golden brown and crisp.

Put the pieces of fish into a large saucepan. Sprinkle with the
remaining olive oil and a little parsley. Stir. Pour the strained
stock over the fish and cook very fast for 10 minutes. Add the
shellfish and cook for another 5 minutes. Correct the seasoning.

Make the rust-colored rouille sauce by crushing the garlic and chili
pepper to a paste in a mortar. Add salt, pepper and the egg yolks,
then add the olive oil, drop by drop, stirring continuously. Test the
seasoning, and serve in a sauceboat with 2 or 3 tablespoons of fish
soup added.

Drain the fish carefully and place in a large, deep dish. Sprinkle
with some of the fish soup. Serve the rest of the soup in a tureen
garnished with chopped parsley. Serve the croutons, grated Gruyere
cheese and rouille sauce separately.


Answers: Provence..Bouillabaisse


It is said that Venus made bouillabaisse for her husband, Vulcan, so
that he would fall into a deep sleep, leaving her free to visit her
numerous lovers. For its unique flavor, bouillabaisse depends on fish
which are native to the Mediterranean alone; this version uses
American fish.

Serves 10.

2 large leeks
2 onions
1/2 lb bulb fennel
1 cup olive oil
13 lb fresh fish and shellfish (e.g. pompano, sea perch, red snapper,
halibut, eel, scallop, lobster, shrimp, clams, mussels)
5 cloves of garlic
3/4 lb tomatoes, skinned and chopped
2 tablespoons tomato puree (paste)
sprig of fresh thyme
bay leaf
sprig of fresh rosemary
large pinch of ground saffron
salt and pepper

1 stale baguette (French bread loaf)
1/2 cup parsley
1 1/2 cups grated Gruyere cheese

ROUILLE SAUCE:

1 clove of garlic
1 red of garlic
1 red chili pepper
salt and pepper
2 egg yolks
1 cup olive oil

Cut the leeks, onions and fennel into fine strips or juliene, and
braise them in 2 tablespoons of olive oil in a large stock pot. Wash
the fish, pat dry and cut into medium-sized pieces and set aside.

Braise the fish trimmings--heads, bones and skin--with the vegetables-
-leeks, onions and fennel. Stir from time to time. Add 2 1/4 quarts
of water, the garlic, the tomatoes, tomato puree, thyme, bay leaf,
rosemary and saffron. Season and bring to a boil. Simmer for 45
minutes, then strain.

Meanwhile, to prepare the croutons, cut the baguette into thick
slices, rub with garlic if liked, and bake in the oven 300 F. until
pale golden brown and crisp.

Put the pieces of fish into a large saucepan. Sprinkle with the
remaining olive oil and a little parsley. Stir. Pour the strained
stock over the fish and cook very fast for 10 minutes. Add the
shellfish and cook for another 5 minutes. Correct the seasoning.

Make the rust-colored rouille sauce by crushing the garlic and chili
pepper to a paste in a mortar. Add salt, pepper and the egg yolks,
then add the olive oil, drop by drop, stirring continuously. Test the
seasoning, and serve in a sauceboat with 2 or 3 tablespoons of fish
soup added.

Drain the fish carefully and place in a large, deep dish. Sprinkle
with some of the fish soup. Serve the rest of the soup in a tureen
garnished with chopped parsley. Serve the croutons, grated Gruyere
cheese and rouille sauce separately.

We love Bouillabaisse! Be sure to buy yourself the "proper" bowls. Seems to make it taste even better. lol

Here are several recipes to choose from:

http://www.cooks.com/rec/search?q=Bouill...

P.S.
It took about half a day for us to make ours, but it was worth it; we worked together in the kitchen. A fun day.





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