BISTRO BOUILLABAISSE
Make and share this Bistro Bouillabaisse recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 403.6, Fat 10.8, SaturatedFat 1.6, Cholesterol 139.4, Sodium 800.9, Carbohydrate 19.3, Fiber 2.5, Sugar 6.9, Protein 45.6
BEACH BISTRO'S FAMOUS BOUILLABAISSE RECIPE
Provided by Mother
Number Of Ingredients 15
Steps:
- Heat a heavy bottom stockpot over high heat. Add the oil and garlic. Saute the garlic for 5 minutes and then add the vegetables, stirring well to prevent burning, and allow to cook for an additional 3 to 4 minutes or until translucent. Next add the bases, dried herbs, white wine and pernod, bring to a simmer, and allow to reduce for 5 minutes. Add canned ingredients and bring to a boil then reduce heat and simmer for 10 minutes. Remove from heat and season to taste.
MARK BITTMAN'S BOUILLABAISSE
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base. This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it. There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally. Another is to use shrimp shells. A third is to accumulate lobster bodies, which make fantastic stock. In any case, you combine whatever you have with some aromatics (thyme branches, onion, celery, carrot, garlic, peppercorns) add water and simmer for 15 to 30 minutes. Cool, strain and freeze if you like. When you're ready to make the soup, procure your seafood - pretty much any combination of fish and shellfish will do, but avoid dark-fleshed fish - and go forth. From there, it's no more difficult than making a pot of vegetable soup.
Provided by Mark Bittman
Categories dinner, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat oven to 400 degrees; brush bread liberally with olive oil, and bake on a sheet, turning once, until golden and crisp, about 5 minutes. Set aside.
- Add enough olive oil to a Dutch oven, deep skillet or shallow pot to make a thick layer (don't skimp) on the bottom. In it, cook onion, garlic, celery, carrot, potato, fennel and saffron until glossy. Add stock and tomato and bring to a moderate boil; cook until thick and stewy rather than soupy. Season to taste; it should be so delicious that you don't even care whether you add fish.
- Lower heat to a simmer, and, as you add fish, adjust heat so that the liquid continues to bubble gently. Add fish in order of how long they will take to cook. Monkfish, striped bass and squid are fish that might require more than a few minutes, so add them first. About five minutes later add clams and mussels, holding back any fish that has been cooked or will cook in a flash. When mollusks open, add remaining fish. Cut scallops into quarters and place in the bottom of 4 bowls.
- Add pastis if you're using it; taste and adjust seasoning. Ladle hot soup and fish over the scallops, distributing clams and mussels evenly. Garnish and serve with croutons and rouille, if you're using.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1002 milligrams, Sugar 6 grams, TransFat 0 grams
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