FISH STOCK FOR BOUILLABAISSE
Provided by R. W. Apple Jr.
Time 1h15m
Yield 4 quarts
Number Of Ingredients 14
Steps:
- Place a large heavy-bottomed stockpot over medium heat, and heat olive oil. Add onions and leeks. Sauté gently until softened but not colored, about 10 minutes. Add garlic, and continue to cook until onions and leeks are very soft and breaking apart, another 5 to 10 minutes. Put 4 quarts water in a large pot, and bring to a boil.
- Meanwhile, add fish to onion mixture, raise heat to high, and stir vigorously until pieces begin to fall apart, 7 to 10 minutes. Add tomatoes, orange peel, celery, thyme, bay leaves, cayenne and pastis. Season with salt and pepper to taste. Reduce heat to medium, and sauté for 10 minutes.
- Add boiling water; simmer 25 minutes.
- Working in small batches, pass mixture through a food mill or strainer. Press fish scraps and vegetables through with the aid of the fish broth to ease flow. Allow to cool. Store refrigerated or frozen.
Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 0 grams
BOUILLABAISSE FISH BROTH
Steps:
- Wash the fish bones well in cold, clean water to remove impurities. Split the lobster shells and clean by removing the light green tomalley (liver) in the body cavity and the feathery gills at the head section. Save the peeling from fresh cooked or raw shrimp. Discard the digestive tract, but save the heads if any. In a large stock pot heat olive oil and fish bones, lobster shells and shrimp shells. Cook over medium heat for 20 minutes to give broth a rich flavor. Meanwhile, put the vegetables in a food processor fitted with a steel blade and pulse to finely chop. Add the vegetables to the stock pot and saute them along with the fish bones for 15 minutes to sweat and caramelize the vegetables. Add the tomato, saffron and other herbs and seasonings and continue to saute for 10 minutes. Stir to ensure that nothing burns or sticks to the bottom of the pan. Add the white wine and reduce by half. Add the fish stock and water and bring to a boil. Reduce to a simmer, and cook 1 1/2 hours. Skim a foamy particles that rise to the surface during cooking. Drain through cheesecloth lined sieve and cool in an ice bath.
BOUILLABAISSE FISH BROTH
Steps:
- Wash the fish bones well in cold, clean water to remove impurities. Split the lobster shells and clean by removing the light green tomalley (liver) in the body cavity and the feathery gills at the head section. Save the peeling from fresh cooked or raw shrimp. Discard the digestive tract, but save the heads if any. In a large stock pot heat olive oil and fish bones, lobster shells and shrimp shells. Cook over medium heat for 20 minutes to give broth a rich flavor. Meanwhile, put the vegetables in a food processor fitted with a steel blade and pulse to finely chop. Add the vegetables to the stock pot and saute them along with the fish bones for 15 minutes to sweat and caramelize the vegetables. Add the tomato, saffron and other herbs and seasonings and continue to saute for 10 minutes. Stir to ensure that nothing burns or sticks to the bottom of the pan. Add the white wine and reduce by half. Add the fish stock and water and bring to a boil. Reduce to a simmer, and cook 1 1/2 hours. Skim a foamy particles that rise to the surface during cooking. Drain through cheesecloth lined sieve and cool in an ice bath.
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
More about "fish stock for bouillabaisse recipes"
REAL BOUILLABAISSE (BOUILLABAISSE MARSEILLAISE) RECIPE
2021-03-11 Cook, stirring, until vegetables have softened, about 10 minutes; lower heat if necessary to prevent browning. Stir in tomato paste and cook, stirring, for 2 minutes. Add diced tomatoes and cook, stirring, for 3 minutes …
From seriouseats.com
From seriouseats.com
See details
EASY BOUILLABAISSE (FRENCH FISH STEW) - POSH JOURNAL
2021-01-24 This fish stew has a pretty long ingredient list but actually pretty easy to make. Step 1. Prepare the broth. Cook the aromatic vegetables for about 8 minutes. Add tomatoes, thyme, bay leaf, and saffron threads. Cook for about …
From poshjournal.com
From poshjournal.com
See details
FISH STOCK FOR CALIFORNIA BOUILLABAISSE RECIPE - LOS …
2004-09-29 Add the tomatoes, orange peel, celery, thyme, bay leaves, red pepper flakes and fennel stems or pastis. Lower heat a little to prevent burning, and cook, stirring frequently, for 10 minutes. 4 ...
From latimes.com
From latimes.com
See details
BOUILLABAISSE! A FRENCH SEAFOOD ODYSSEY AT HOME
2012-03-05 Add the clams and mussels, then cover and steam them for 1 to 2 minute, until they begin to open. Add the fish from the marinade, larger pieces first, and cook for 3 to 4 minutes, until the fish and shellfish are just done. Do …
From amateurgourmet.com
From amateurgourmet.com
See details
BOUILLABAISSE RECIPE - SIMPLY RECIPES
2022-05-05 Cook the onions, leeks, and fennel: Heat 1/4 cup of olive oil in a large (6-8 quart) pot on medium high heat. When the oil is hot, add the onions, leeks, and fennel. Stir to coat the vegetables with the olive oil. Cook on …
From simplyrecipes.com
From simplyrecipes.com
See details
BOUILLABAISSE RECIPE FOR SEAFOOD LOVERS - EATING RICHLY
Reduce the heat to a simmer (low bubble) and cook for 15 minutes. Add seafood (add squid last if using) and stir to combine. Simmer for an additional 10 minutes or until the shells are opened on the clams and mussels. Remove the thyme …
From eatingrichly.com
From eatingrichly.com
See details
RECIPE: FISH STOCK FOR BOUILLABAISSE - THE NEW YORK TIMES
2002-08-07 Meanwhile, add fish to onion mixture, raise heat to high, and stir vigorously until pieces begin to fall apart, 7 to 10 minutes. Add tomatoes, orange peel, celery, thyme, bay …
From nytimes.com
Estimated Reading Time 1 min
From nytimes.com
Estimated Reading Time 1 min
See details
RECIPE: CORNISH BOUILLABAISSE FROM RICK STEIN’S CORNWALL
To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened. Add the wine, water or …
From rickstein.com
From rickstein.com
See details
BOUILLABAISSE RECIPE - DINNER AT THE ZOO
2021-09-29 Heat the olive oil in the pot over medium heat. Add the onion, leeks and fennel and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds, stirring …
From dinneratthezoo.com
From dinneratthezoo.com
See details
CLASSIC BOUILLABAISSE RECIPE | DANA POINT FISH COMPANY
2015-08-13 Bring to a low boil, then reduce the heat to a simmer. Simmer on low for about 10 to 15 minutes. Add in the seafood and cover. Simmer for another 10 minutes, or until the fish …
From danapointfishcompany.com
From danapointfishcompany.com
See details
CLASSIC FRENCH BOUILLABAISSE RECIPE - FAMILYSTYLE FOOD
2021-12-12 Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling. Cook 30 minutes, then strain the broth into a large bowl or another pot and discard the solids. …
From familystylefood.com
From familystylefood.com
See details
BOUILLABAISSE STOCK RECIPES ALL YOU NEED IS FOOD
1/4 cup olive oil: 2 large onions, peeled and minced: 2 leeks (white part only), minced: 4 cloves garlic, peeled and crushed: 3 pounds small to medium fish heads (gills removed) and bones
From stevehacks.com
From stevehacks.com
See details
FISH STOCK FOR BOUILLABAISSE RECIPE - EASY RECIPES
Bouillabaisse Fish Broth Recipe. Directions. Make the sauce rouille: Put the hot fish stock or clam broth into the bottom of a blender. Add the garlic and red hot pepper, salt and bread. …
From recipegoulash.cc
From recipegoulash.cc
See details
BOUILLABAISSE STOCK RECIPE - THE WORLD RECIPE
2022-09-09 1/4 cup olive oil: 2 large onions, peeled and minced: 2 leeks (white part only), minced: 4 cloves garlic, peeled and crushed: 3 pounds small to medium fish heads (gills …
From theworldrecipe.com
From theworldrecipe.com
See details
RECIPE: FISH STOCK FOR BOUILLABAISSE - EASY RECIPES
How to make fish bouillabaisse at home? Directions 1 Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. 2 Stir in the fennel, thyme, bay leaf, and …
From recipegoulash.cc
From recipegoulash.cc
See details
FISH STOCK FOR BOUILLABAISSE RECIPE - NYT COOKING
¼ cup olive oil; 2 large onions, peeled and minced; 2 leeks (white part only), minced; 4 cloves garlic, peeled and crushed; 3 pounds small to medium fish heads (gills removed) and bones; …
From cooking.nytimes.cf
From cooking.nytimes.cf
See details
FISH STOCK FOR BOUILLABAISSE - PLAIN.RECIPES
Meanwhile, add fish to onion mixture, raise heat to high, and stir vigorously until pieces begin to fall apart, 7 to 10 minutes. Add tomatoes, orange peel, celery, thyme, bay leaves, cayenne …
From plain.recipes
From plain.recipes
See details
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