Recipe

Bouillabaisse Recipe


Bouillabaisse Recipe Nikachu / All my dishes
1 year, 11 months ago
We made this for Christmas dinner, and it was definitely a meal fit for kings. I got the recipe from Food & Wine, but I tweaked it for simplicity and left out the Rouille. I also didn't use fish stock because I'm not one for a fishy broth.
Prep:20m Cook:120m Servings:4

Nikachu

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Ingredients
  • ~Broth~(can be made ahead)
  • 1/3 c olive oil
  • 8 shallots
  • 2 leeks, white and green parts, coarsely chopped
  • 1 fennel bulb, cored and coarsely chopped
  • 1 head garlic, peeled and coarsely chopped
  • 1 tsp saffron threads
  • 3 large tomatoes, coarsely chopped
  • 2 tbsp tomato paste
  • 4 pints chicken stock
  • 4 thyme sprigs
  • 4 parsley sprigs
  • 2 bay leaves
  • salt and pepper to taste
  • ~soup~
  • 1/4 c olive oil
  • 2 garlic cloves, minced
  • 1 leek, white and green parts, finely diced
  • 1/2 fennel bulb, cored and cut into 1/2" dice
  • 1 baking potato, peeled and cut into 1/2" dice
  • 1 large tomato, cut into 1/2" dice
  • 1 tbsp fresh lemon juice
  • 3 tbsp chopped basil
  • ~seafood~(variety to taste)
  • 12 littleneck clams, scrubbed and rinsed
  • 16 mussels, debearded
  • 8 large shrimp(1/2 pound), shelled and deveined (choice)
  • 4 small lobster tails, with shell split
  • 3/4 lb monkfish, cut into 2" chunks
  • 2 c crab meat
  • ~serve with~
  • sliced baguette, brushed with olive oil and toasted
  • lemon wedges

Directions
  1. ~Broth~(can be made ahead)
  2. In a large stock pot, heat olive oil.
  3. Add shallots, leeks, fennel and garlic. Cook until softened.
  4. Add saffron and cook, stirring, for 1 minute.
  5. Add tomatoes and paste, cook for another @ minutes.
  6. Add chicken stock, thyme, parsley and bay leaves and bring to a boil.
  7. Simmer over low heat for 45 minutes.
  8. Strain and discard all solids, return broth to stove.
  9. Reduce to about 2/3. Season with salt and pepper.
  10. ~Soup~
  11. In another large pot, heat olive oil.
  12. Add garlic, leek and fennel over medium heat. Cook until softened.
  13. Add potato and cook until tender, about 10 minutes.
  14. Add tomato and cook for 1 minute.
  15. Stir in broth and bring to a boil.
  16. Add clams and cook over medium until they start to open.
  17. Add rest of seafood, a little bit at a time.
  18. Simmer until lobster is opaque and all seafood is cooked.
  19. Stir in lemon juice and basil.
  20. Serve with baguette slices and lemon wedges.

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Comments

cookingforfun 1 year, 11 months ago said:
You made it perfect. I'm going to try this one for sure.


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