Bouillabaise Maison
From sitbynellie 14 years ago
- 20 minutes to make
- Serves 4
If you love fish and seafood, like me, you will love this. I got the recipe from a book by Marie-Pierre Moine and I can therefore assume this is pretty authentic. I have made this quite a few times and it's idiot proof ie I can make it.
Ingredients
- 1 tablespoon olive oil (from a total of 3 tablespoons) shopping list
- 8 large tiger prawns, shelled and deveined. Reserve the heads and shells shopping list
- 3/4 pint mussels, de-bearded and well scrubbed. Discard any which do not close when you tap them shopping list
- 4 Queen scallops, corals removed shopping list
- A few fillets of white, non-oily firm-fleshed fish (monkfish for example) cut up in pieces shopping list
- 1 1/2 large Spanish onions, finely chopped, the total divided into two shopping list
- 3 cloves garlic, crushed shopping list
- 1/2 small fennel bulb, finely chopped shopping list
- fish heads, bones, skins, parings, whatever the fishmonger has. Remove the gills from any heads as they will impart a bitter taste. shopping list
- 1 14 oz. can chopped tomatoes shopping list
- salt and black pepper shopping list
- A bouquet garni shopping list
- A generous pinch of saffron shopping list
- 4 strips of unwaxed orange peel shopping list
- 2 tablespoons brandy or pastis (optional) shopping list
How to make it
- In a large saute pan, heat the olive oil.
- Add half the onion, the little bit of the garlic and the little bit of the fennel.
- Saute gently for a few minutes.
- Add the fish bones and heads, and the prawn shells and heads.
- Cover with plenty of boiling water (about 2 pints - 40 fl. oz.)
- Cook gently for about 15 minutes.
- Push it through a sieve and reserve the cooking liquid. Discard the fish/prawn 'debris'.
- Wipe out the pan. In it, heat the rest of the oil.
- Add the other half of the onion, the tomatoes, and some salt and pepper to taste.
- Saute together a few minutes.
- Add the rest of the fennel, the rest of the garlic, the bouquet garni, the saffron and the orange peel and bouquet garni.
- Stir and cook for 2 minutes.
- Pour in the reserved fish liquor.
- Pour in the brandy or pastis (if using).
- Bring to the boil.
- Throw in the fish and seafood. Cover and cook on a simmer for 8-10 minutes.
- Discard any mussels which have not opened during cooking. Discard the orange peel and bouquet garni.
- Serve in deep bowls with lovely crusty French bread.
The Rating
Reviewed by 5 people-
This sounds just like something my mother who was French from New Orleans would have made. Yum, yum I can't wait to try this. Thanks for the great post! High 5
valinkenmore
in Malott loved it
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great family post high5 and above thanks
momo_55grandma
in Mountianview loved it
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Killer bouillabaise. Marvelous.
notyourmomma
in South St. Petersburg loved it
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