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
BOUILLABAISSE
Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course
Provided by Barney Desmazery
Categories Dinner, Fish Course, Lunch, Main course, Soup, Starter
Time 2h
Number Of Ingredients 29
Steps:
- To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside - can be made a day ahead and kept in an airtight container.
- Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
- Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
- While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
- Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
- Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.
Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.72 milligram of sodium
BOUILLABAISSE
A French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. You can leave the shrimp and lobster in the shell for more flavor to be added to the stew. If you do make recipe #147961 do add the shells from the lobster and crab. I do favor the Alternative method in that recipe. This can be made the day before. All the fish is optional and interchangeable.
Provided by Rita1652
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Add saffron to sherry set aside.
- Cut fish into bite size pieces.
- Scrub clams and mussels.
- In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
- Add all liquids and seasonings including the saffron infused sherry.
- Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
- Serve hot in large bowls.
- Top with garnishes.
- Serve with crusty bread, and a tossed salad.
Nutrition Facts : Calories 302.4, Fat 12.2, SaturatedFat 1.9, Cholesterol 88.4, Sodium 1371.8, Carbohydrate 14.7, Fiber 3, Sugar 5.6, Protein 30.1
BAILEY'S BOUILLABAISSE (FISH STEW)
I just 'adopted' this recipe from the 'orphan recipes' list - will be trying and editting (if necessary) it. Sounds like a great comfort food.
Provided by WaterMelon
Categories Stew
Time 40m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Cook the onion, celery, and potatoes in the water for 10 minutes.
- Mix a little milk with the flour to form a soupy paste and set aside.
- Add the remaining ingredients and bring to a boil.
- Add the flour mixture, stirring constantly.
- Simmer for 15 to 20 minutes.
Nutrition Facts : Calories 162.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 33.6, Sodium 499.7, Carbohydrate 20.3, Fiber 3.2, Sugar 2.5, Protein 18.4
POSITIVELY, ABSOLUTELY, NOT REAL BOUILLABAISSE
Provided by Alton Brown
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- For the fish stock: Rinse the fish heads and place in a tall 6-quart pot with tails, bones, lobster shell, bay leaves, 1 teaspoon sea salt, black peppercorns, and water. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a bare simmer and cook for 25 minutes. Strain, discard solids, and set the stock aside.
- To make the stew: Place 1/4 cup olive oil in a clean 6-quart pot and set over medium heat. When the oil shimmers, add the onions, fennel, and 1/2 teaspoon sea salt. Saute until semi-translucent, about 10 minutes, stirring frequently. Deglaze the pan with the wine and scrape any bits from the bottom of the pan. Add the reserved fish stock, tomatoes, parsley, orange peel and saffron, if desired. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a simmer and cook for 15 minutes. Increase the heat to high. Add the remaining 1/4 cup olive oil, the remaining 1/2 teaspoon sea salt, fish, garlic, and cayenne pepper. Boil rapidly, uncovered, for 5 to 7 minutes, stirring occasionally. Remove the pot from the heat, add the mussels and lobster, cover, and let stand until the fish is cooked through and the mussels open, 2 to 4 minutes. Discard any unopened mussels.
- To serve: Set the broiler to high. Lightly rub the baguette slices on both sides with the garlic. Place the prepared bread slices on a half sheet pan and broil, 1 inch away from the broiler, for 1 to 2 minutes. Turn the slices over and broil for another 1 to 2 minutes. Top with Rouille, if desired, and serve with fish stew.
- Cook the bell pepper over a gas burner set to high, turning every few minutes, until the skin blackens and is thoroughly charred. Remove the pepper to a metal mixing bowl, cover with a spare pot lid, and cool for 5 minutes. Remove the blackened skin from the pepper by rubbing with a clean kitchen towel. Pull out the stem and seed cluster and discard along with the skin.
- Place the roasted and skinned pepper, garlic, chile, lemon juice, and salt in the bowl of a mini-food processor. Process until smooth, 1 to 2 minutes. Stop and scrape down the side of the bowl once or twice. With the food processor running, slowly drizzle in the olive oil until thick. Serve with fish stew.
More about "baileys bouillabaisse fish stew food"
HOW TO MAKE A CLASSIC FRENCH BOUILLABAISSE - SLOW …
From slowburningpassion.com
HOW TO MAKE BOUILLABAISSE: CLASSIC FRENCH …
From masterclass.com
RECIPE FOR BOUILLABAISSE, A CLASSIC SEAFOOD STEW - THE …
From thespruceeats.com
BOUILLABAISSE RECIPE (PROVENçAL FISH STEW)
From olivemagazine.com
BOUILLABAISSE | TRADITIONAL STEW FROM MARSEILLE
From tasteatlas.com
CLASSIC BOUILLABAISSE | CANADIAN LIVING
From canadianliving.com
REAL BOUILLABAISSE (BOUILLABAISSE MARSEILLAISE) RECIPE
From seriouseats.com
BOUILLABAISSE-STYLE FISH STEW - BLUE APRON
From blueapron.com
BOUILLABAISSE STYLE FISH STEW - COOK'S ILLUSTRATED
From cooksillustrated.com
BAILEY'S BOUILLABAISSE (FISH STEW) WITH POTATOES AND VEGETABLES
From recipeland.com
4.8/5 (2)Total Time 1 hrServings 9Calories 147 per serving
BAILEY'S BOUILLABAISSE (FISH STEW) - COMPLETERECIPES.COM
From completerecipes.com
EASY BOUILLABAISSE (FRENCH FISH STEW) - POSH JOURNAL
From poshjournal.com
BAILEY'S BOUILLABAISSE ARCHIVES - CHEF MURPH
From chefmurph.com
BAILEY'S BOUILLABAISSE (FISH STEW) - FOODIST NETWORKS
From foodistnetworks.com
BOUILLABAISSE | FRENCH RECIPES | GOODTO
From goodto.com
BOUILLABAISSE (FRENCH FISH STEW) - SAVORY THOUGHTS
From savorythoughts.com
BOUILLABAISSE | RICARDO
From ricardocuisine.com
BAILEY'S BOUILLABAISSE (FISH STEW) RECIPE ~ MENUIVA.COM
From menuiva.com
PINOY STYLE SEAFOOD STEW | BOUILLABAISSE SOUP SIMPLE RECIPE
From youtube.com
BOUILLABAISSE SANDWICHES RECIPE - AARON WHITCOMB | FOOD & WINE
From foodandwine.com
BOUILLABAISSE RECIPE (FRENCH PROVENçAL SEAFOOD STEW) | WHATS4EATS
From whats4eats.com
BAILEY'S BOUILLABAISSE (FISH STEW) RECIPE - COOKING INDEX
From cookingindex.com
BAILEYS BOUILLABAISSE (FISH STEW) - BIGOVEN.COM
From bigoven.com
CHEF MURPH'S FOOD BLOG — BAILEY'S BOUILLABAISSE (FISH STEW)
From chefmurphsblog.tumblr.com
ISLAND-STYLE BOUILLABAISSE RECIPE | FOOD NETWORK
From foodnetwork.com
MEDITERRANEAN FISH STEW (BOUILLABAISSE) - GOOD HOUSEKEEPING
From goodhousekeeping.com
BOUILLABAISSE SEAFOOD STEW RECIPE - LILLY'S TABLE
From lillystable.com
BOUILLABAISSE RECIPE - BBC FOOD
From bbc.co.uk
BOUILLABAISSE MAISON RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
BAILEY'S BOUILLABAISSE (FISH STEW) - HEALTH FOOD RECIPES
From champsdiet.com
A DELICIOUS SEAFOOD BOUILLABAISSE | DRIZZLE AND DIP
From drizzleanddip.com
BOUILLABAISE (PROVENçAL FISH STEW) - MISSION FOOD ADVENTURE
From mission-food.com
BAILEY'S BOUILLABAISSE (FISH STEW) - CHEF MURPH
From chefmurph.com
BAILEY S BOUILLABAISSE FISH STEW RECIPE - WEBETUTORIAL
From webetutorial.com
BOUILLABAISSE RECIPE FOR SEAFOOD LOVERS - EATING RICHLY
From eatingrichly.com
BOUILLABAISSE - FRENCH FISH STEW - FROM CAST OFF TO GOURMET ...
From letseattheworld.com
SEAFOOD BOUILLABAISSE RECIPE — PHILLY & BEYOND
From phillyandbeyond.com
SIMPLE NOURISHED LIVING
From simple-nourished-living.com
BAILEY'S BOUILLABAISSE - FISH STEW RECIPE BY CALORIE.LESS.COOKING ...
From ifood.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love