Bouillabaisse RecipeFrom twill10 1 year ago
- This bouillabaisse recipe is an heirloom recipe dating back 150 years to my ancestors in the south of France. This is the original Marseille bouillabaisse, a simple seafood stew fishermen made with their unsalable fish. Many additions have been made to other versions over the years, as cultures intermeshed and exotic ingredients became widely available. This bouillabaisse, on the other hand, is delicious in its simplicity. shopping list
- Cook's note: Classic choices for Marseille seafood stew are conger, scorpion fish, sea bass, whiting, monkfish, octopus, crab, spiny lobster, and angler fish, among many other seafood varieties. shopping list
- We made this onetime in cooking class, we had a monkfish and we used it...all. If you don't know what a monkfish is , I think you are better off! It is a big ugly fish! shopping list
- Bouillabaisse Recipe: shopping list
- Prep Time: 30 minutes shopping list
- Cook Time: 30 minutes shopping list
- Total Time: 1 hour shopping list
- Yield: 10 servings shopping list
- Ingredients: shopping list
- 2 large onions, chopped shopping list
- 1/2 cup olive oil, divided shopping list
- 4 tomatoes, chopped shopping list
- 1 large bouquet garni shopping list
- 4 cloves garlic, crushed shopping list
- 1 large strip orange zest (optional, not in original recipe) shopping list
- 1 teaspoon saffron threads (optional, not in original recipe) shopping list
- 1 1/2 pound potatoes, cubed shopping list
- 12 pounds assorted fresh fish, cleaned and prepared shopping list
- salt, to taste shopping list
- ground black pepper, to taste shopping list
- baguette, sliced and toasted shopping list
- Sauce rouille or aioli, for garnish shopping list
- . shopping list
How to make it
- How to make bouillabaisse:
- In a large stockpot set over medium-low heat, cook the onions in 1/4 cup of the olive oil until they turn translucent and tender. Add the chopped tomatoes, bouquet garni, garlic, orange zest, saffron, and potatoes to the pot. Generously season the vegetables with salt and pepper.
- Layer the prepared seafood over the vegetables. Drizzle the seafood with the remaining olive oil and allow it to rest for 10 minutes. Pour just enough hot water over the vegetables and seafood to cover all the ingredients. Bring the stew to a full boil for 15 minutes.
- Place the toasted baguette slices in the bottom of soup bowls and ladle the bouillabaisse over the bread. Serve the sauce rouille or aioli on the side.
- This traditional bouillabaisse recipe makes 10 servings
- Fresh, red chili peppers give this sauce rouille recipe an undeniable kick. Try it the Provencal way, with grilled fish, salad, or as a complement to seafood stew. It enlivens any dish with a sunny, spicy, bright hit of flavor.
The Cooktwill10 Cape Girardeau, MO
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