Do you have a recipe for bouillabaisse?!


Question: Do you have a recipe for bouillabaisse!?
Answers:
Mediterranean Bouillabaisse
10 each Mussels
3 large shrimp (quartered)
5 oz Firm textured fish (halibut, swordfish, red snapper)
2 oz assorted olives
1 tbsp rinsed capers
1 tbsp diced roasted red peppers
1 each diced vine ripened tomato
1 tbsp chopped fresh basil
1 tbsp roasted garlic
1/4 cup dry white wine
1/2 cup chicken or vegetable stock
1/2 cup tomato juice
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
1/2 tsp freshly ground chili pepper
1/2 tsp sea salt
1 tbsp diced fennel
Combine olive oil, garlic, capers, olives, red peppers and white wine, simmer for about two minutes!. Add mussels, sauté lightly until shells open!. Remove mussels and discard any that do not open!. Add shrimp and fish and sauté for about a minute!. Add all other remaining ingredients including the mussels and bring to a boil!. Simmer on medium heat for another three minutes!. Serve hot and garnish with fresh basil and sourdough croutons!.

nfd?

Www@FoodAQ@Com


Lulu's Recipe for Bouillabaisse prepared by Richard Olney (reproduced here from Lulu's book "Lulu's Proven?al Table" by Richard Olney and a forward by by Alice Waters!. With permission by Lulu Peyraud)!.

With the exception of the Anglerfish, all the fish in Lulu's bouillabaisse are whole!. She counts 2!.0 minutes from the time the potatoes and mussels are added!. Because most of the filleted fish will require shorter cooking, I (Richard Olney) have adjusted the timing!.

History of Bouillabaisse>>
Find fish to use in your area>>
Wines>>
Additional useful resources & recipes>>



Ingredients:
The Fish:
2 pounds anglerfish, filleted, trimmed of flabby membranes and belly flaps (reserve for soup), and cut into 8 sections
4 pounds fillets of white-fleshed saltwater fish (click here), cut into serving portions (Lulu: "8 rascasses, 5 weevers, 3 each of 2!. or 3 other varieties—wrasses, combers, John Dory, etc!.")


Marinade:
1 bouquet of fresh wild fennel or several sections fennel stalk, or a large pinch of powdered fennel seed
About 1/8 teaspoon powdered saffron
4 to 5 garlic cloves, crushed and peeled
About 4 tablespoons olive oil

Fish Soup:
4 tablespoons olive oil
1 large onion, sliced or coarsely chopped
1 head garlic, cloves separated and each crushed with heel of hand or beneath a large knife blade
2 tomatoes, quartered
2 to 3 pounds reserved fish heads and carcasses, gills removed, rinsed, and chopped or broken into small pieces (Lulu: "2 pounds soupe"—small, whole, ungutted soup fish)
1 thick slice (about 1/2 pound) Conger eel (if available), cut into small pieces
8 small, lively blue crabs (Lulu: "8 favouilles")
3 quarts water
salt and pepper
1 bouquet of fennel, or 1 teaspoon fennel seeds
1 leek, trimmed of tough green parts, partially slit, rinsed, and finely sliced
1 celery branch, sliced
2 carrots, peeled and finely sliced

Rouille:
1 cup fresh bread crumbs (without crusts)
1/4 teaspoon powdered saffron dissolved in 2 or 3 tablespoons hot fish soup
2 dried cayenne peppers, or a large pinch of powdered cayenne
Large pinch of coarse salt
3 garlic cloves, peeled
1 anglerfish liver, poached for a minute in a ladle offish soup, until firmed up but still pink
1 egg yolk
About 2 cups olive oil, at room temperature

1/4 teaspoon saffron
8 medium potatoes (about 2 pounds), peeled and quartered
1 large sweet white onion, sliced paper-thin
2 tomatoes, peeled, seeded, and coarsely chopped
4 to 5 garlic cloves, crushed and peeled
1 bouquet of fennel (use the fennel from the marinade), or a large pinch of fennel seeds tied in a piece of cheesecloth
1 1/2 pounds mussels, soaked in water with a handful of coarse sea salt, scraped, bearded, and rinsed
24 thin slices of crusty elongated French bread (baguette), preferably sour dough (pain au levain), partially dried out in a slow oven or, on a hot clear day, in the sun, stroked on each side with peeled garlic cloves


PREPARATIONS-

For the Fish:
Spread the pieces of fish out on a platter, distribute the fennel branches among them or sprinkle with the powdered fennel seed, sprinkle with saffron, add the fragmented crushed garlic, and dribble olive oil all over!. Turn the fish around and over several times in its marinade, rubbing the surfaces gently until evenly yellowed with saffron and coated with oil!. Marinate for a couple of hours, turning the fish over two or three times, while preparing the fish soup and the rouille!.

For the fish soup:
In a large heavy pot, warm the olive oil over medium-low heat, add the onion and the crushed, unpeeled garlic cloves, and stir regularly with a wooden spoon until the onion is softened but not colored!. Add the tomatoes, the broken-up heads and carcasses, and the cut-up conger eel, raise the heat to medium, and stir regularly, mashing with the spoon or a wooden pestle, until the contents of the pot are reduced to a coarse debris!. Add the live crabs and stir until they turn red!. Pour over water to cover generously, stir to make certain nothing is sticking to the pot, bring the water to a boil over medium-high heat, and skim the foam from the surface!. Add salt, pepper, fennel, leek, celery, and carrots!. Adjust the heat to maintain a light boil, lid ajar, for 45 minutes!. After 5 or 10 minutes, remove the crabs, one or two at a time, to a marble mortar!. Pound them with a wooden pestle, breaking up the shells thoroughly, and spoon them back into the soup!. Rinse out the mortar with a ladle of soup and pour it back into the pot!.

Remove the bouquet of fennel and pass the contents of the pot, a couple of ladles at a time, through a fine sieve into a large bowl, pressing with the wooden pestle to extract the liquid without passing any of the debris into the puree!. Spoon the pressed debris from the sieve, discard it, and pour the sieved soup into another bowl before beginning again!. "When all the soup has been passed, rinse the sieve, making certain that no tiny fish boneWww@FoodAQ@Com

Bouillabaisse Recipe
Print Options

* Print (no photos)
* Print (with photos)

Ingredients

Stew ingredients:
3 pounds of at least 3 different kinds of fish fillets, fresh or quick frozen (thaw first)
1/2 cup Olive oil
1-2 pounds of Oysters, clams, or mussels
1 cup cooked shrimp, crab, or lobster meat, or rock lobster tails
1 cup thinly sliced onions
4 Shallots, thinly sliced OR the white parts of 2 or 3 leeks, thinly sliced
2 cloves garlic, crushed
1 large tomato, chopped, or 1/2 cup canned tomatoes
1 sweet red pepper, chopped
4 stalks celery, thinly sliced
2-inch slice of fennel or 1 Tbsp teaspoon of fennel seed
3 sprigs fresh thyme or 3/4 teaspoon dried thyme
1 bay leaf
2-3 whole cloves
Zest of half an orange
1/2 teaspoon powdered saffron
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 cup clam juice or fish broth
2 Tbps lemon juice
2/3 cup white wine
Sliced French bread
Method

1 Heat 1/4 cup of the olive oil in a large (6-qt) saucepan!. When it is hot, add onions and shallots (or leeks)!. Sauté for a minute, then add crushed garlic (more or less to taste), and sweet red pepper!. Add tomato, celery, and fennel!. Stir the vegetables into the oil with a wooden sppon until well coated!. Then add another 1/4 cup of olive oil, thyme, bay leaf, cloves and the orange zest!. Cook until the onion is soft and golden but not brown!.

2 Cut fish fillets into 2-inch pieces!. Add the pieces of fish and 2 cups of water to the vegetable mixture!. Bring to a boil, then reduce heat and simmer, uncovered, for about 10 minutes!. Add oysters, clams or mussels (though these may be omitted if desired) and shrimp, crabmeat or lobster tails, cut into pieces or left whole!.

3 Add saffron, salt, pepper!. Add clam juice, lemon juice, and white wine!. Bring to a simmer again and cook about 5 minutes longer!.

4 At serving time taste and correct the seasoning of the broth, adding a little more salt or pepper if need be, and maybe a touch of lemon juice!. Into each soup bowl place a thick slice of crusty French bread, plain or slighlty toasted!. Sppon the bouillabaisse over the bread!. If desired, serve with Sauce Rouille!. Serves 6!.

Directions for Sauce Rouille:

1 Tbsp hot fish stock or clam broth!.
2 cloves peeled garlic
1 small red hot pepper
1/2 teaspoon salt
1/4 cup soft white bread, pulled into bits
1/2 cup olive oil

Put hot fish stock or clam broth into the bottom of a blender!. Add garlic and red hot pepper, salt and bread!. Blend until very smooth!. With the blender still running, add olive oil slowly and stop the blending as soon as the oil disappears!.

At serving time pass Rouille in a little bowl along with the bouillabaisse!. Each serving is about 1/2 a teaspoon that you stir into your soup!. Use gingerly like Tabasco!.
Www@FoodAQ@Com





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources