Recipe

Bouillabaise Maison Recipe

	Sitbynellie / All my dishes 7 months, 3 weeks ago 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. Prep:30m Cook:20m Servings:4	Sitbynellie
	french soup stew

Does this look good? Yeah! / Nope

Fans

notyourmom

mjcmcook

momo_55gra

quaziefly

valinkenmo

Ingredients

1 tablespoon olive oil (from a total of 3 tablespoons)

8 large tiger prawns, shelled and deveined. Reserve the heads and shells

3/4 pint mussels, de-bearded and well scrubbed. Discard any which do not close when you tap them

4 Queen Scallops, corals removed

A few fillets of white, non-oily firm-fleshed fish (monkfish for example) cut up in pieces

1 1/2 large Spanish onions, finely chopped, the total divided into two

3 cloves garlic, crushed

1/2 small fennel bulb, finely chopped

Fish heads, bones, skins, parings, whatever the fishmonger has. Remove the gills from any heads as they will impart a bitter taste.

1 14 oz. can chopped tomatoes

Salt and black pepper

A bouquet garni

A generous pinch of saffron

4 strips of unwaxed orange peel

2 tablespoons brandy or pastis (optional)

Directions

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.

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Comments

valinkenmore 7 months, 3 weeks ago said:
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

momo_55grandma 7 months, 3 weeks ago said:
Great family post high5 and above thanks

notyourmomma 7 months, 3 weeks ago said:
Killer bouillabaise. Marvelous.

mjcmcook 7 months, 3 weeks ago said:
~Hello~
This recipe sounds like "5"FORK!!!!!
'Heaven in a Bowl'~
~*~mjcmcook~*~

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