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
BOUILLABAISSE WITH ROUILLE
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 37
Steps:
- For the stock:
- Add all ingredients into a large stockpot and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain, reserving the stock, and cool in an ice water bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
- For the bouillabaisse:
- In another large, wide and shallow pan, over medium heat, add 2 tablespoons olive oil. When the oil is hot, add the onion and fennel, cook for 2 minutes. Deglaze with the Pernod, and add the tomatoes, fish stock, seaweed, hot Italian peppers, crushed red pepper and season with salt and pepper. Add the lobster meat and cook for 3 minutes, covering the pot with aluminum foil or lid. Then add the rest of the seafood and cook, covered for about 6 minutes until the clams and mussels have opened.
- For the rouille:
- In a food processor, combine the roasted red pepper, garlic, bread, egg yolk, Dijon, lemon juice and salt and pepper. While the food processor is still on, slowly drizzle in the olive oil.
- Serve the Bouillabaisse in bowls with the toasted bread and Rouille on the side.
GULF COAST BOUILLABAISSE
Although I had never tasted it myself, I decided to try my hand at bouillabaisse after listening to my dad reminiscing for years about the one he'd had in Marseilles, in a café overlooking the bustling port. Eventually, after much research, I felt I knew what it should taste like, but I was still overwhelmed when I had my first bowl in Nice many years later-it was even more complex and deeply flavored than Dad's memories had suggested. This is one dish where a paticularly flavorful version of Fish Fumet (p. 205) is essential. Because we don't have the same fish as they do in France (such as rascasse, the bony fish that makes a true bouillabaisse), I use Gulf fish and shellfish in the stock. I put in a mix of flounder, snapper, and trout bones along with shrimp shells (and heads, if available), and a couple of gumbo crabs for good measure. Make enough so that you can freeze a batch for the next time you make this stew. My one concession: mussels. We don't get them in the Gulf, but it's just not bouillabaisse without 'em. Roasted Red Pepper Rouille (p. 184) and thin slices of toasted baguette are the essential condiments for this soup.
Yield makes 8 servings
Number Of Ingredients 21
Steps:
- In a 1-gallon pot, heat half the olive oil over medium-high heat and sauté the onions, fennel, and leeks for 5-7 minutes, then add the garlic and saffron and cook for 2 additional minutes, until vegetables are softened but not browned (lower the heat to medium, if necessary, to prevent this). Add the Fish Fumet, tomatoes, orange juice, orange zest, thyme, liqueur, and Bouquet Garni, and bring to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally, until thickened. Taste for seasoning and add salt and pepper; keep warm.
- Heat the remaining olive oil in a large pot over medium heat and add the fish, cut into 1/2-inch dice, and the shrimp, and sauté for 2-3 minutes. Add the oysters, mussels, and scallops, and ladle in some of the broth and vegetable mixture (approximately 1 cup per person). Stir, bring it to a boil, reduce the heat, and cover. Cook until the mussel shells open, then taste for seasoning and divide among 8 bowls. Serve with the baguette rounds and Roasted Red Pepper Rouille (p. 184).
CARIBBEAN BOUILLABAISSE
This bouillabaisse combines spiny lobsters, snapper, Gulf shrimp and mussels in a light, spicy broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 19
Steps:
- Fill a tall stockpot with water; bring to a boil. Add lobsters, and cook 9 minutes. Remove lobsters from water; set aside until cool enough to handle. Separate claws and tails from bodies; set all parts aside.
- Make a bouquet garni by placing thyme sprigs, bay leaves, 10 parsley sprigs, and peppercorns in a 12-inch-square piece of cheesecloth. Form a bundle, and tie with kitchen twine. Set bouquet aside.
- In a wide, low-sided stockpot, combine 1 tablespoon butter and 1 1/2 tablespoons olive oil; melt over low heat. Add the shallots and garlic; cook until vegetables are translucent, about 10 minutes. Meanwhile, remove and discard the peel and pith from limes; cut the flesh in half, and set aside. Transfer the shallot mixture to a small bowl, and set aside.
- Place lobster bodies in the wide stockpot. Raise the heat to medium, and cook, stirring constantly, 3 to 4 minutes. Add the lime flesh and Pernod; light a long wooden match, and carefully ignite Pernod. Allow the flame to burn out. Add saffron; cook 1 minute more. Add tomato paste, bouquet garni, and fish stock. Raise heat to high, and bring to a boil. Reduce heat, and let stock simmer, skimming foam as it rises to the surface, until stock is reduced by one-third, about 40 minutes. Set a cheesecloth-lined sieve over a large bowl, and strain stock; set aside. Discard solids, and rinse stockpot.
- Using kitchen shears, cut open a lobster tail, and carefully remove the meat in one whole piece; set aside. Repeat with remaining tails, and slice meat in half lengthwise. Crack or cut open each claw, removing meat in one piece. Discard shells, and set the meat aside, covered.
- Heat the remaining tablespoon olive oil in a large nonstick skillet over high heat. Working in batches, cook the snapper fillets until browned and crisp, 3 minutes on each side. Transfer fillets to a plate, and set plate aside in a warm place.
- Melt the remaining 1/2 tablespoon butter in the rinsed stockpot over medium-high heat. Add the reserved shallot mixture, shrimp, and mussels; saute 4 minutes. Add strained stock, Tabasco, and salt; simmer 3 minutes. Add reserved lobster meat; cook until mussels open and shrimp have cooked through, about 2 minutes. Remove from heat.
- To serve, place a snapper fillet in each of six large soup plates, and evenly distribute the shellfish and broth among the bowls. Coarsely chop the remaining 6 sprigs of parsley, and garnish bouillabaisse.
BOUILLABAISSE
This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.
Provided by Mary Young
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
- Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
- Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
- Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 6 g, Cholesterol 124.5 mg, Fat 18 g, Fiber 1 g, Protein 42.9 g, SaturatedFat 3 g, Sodium 202.9 mg, Sugar 2.3 g
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