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Lobster Bouillabaisse Recipes
Enjoy our collection of lobster bouillabaisse recipes submitted, reviewed and rated by ifood.tv community. Meet people who are looking for lobster bouillabaisse recipes.
SL: 62
New Orleans Bouillabaisse
MAKING
1) In a kettle, combine the tomatoes, onion and carrot
2) Add in the olive oil and the garlic
3) Cover the tomatoes with water and tip in the thyme, bay leaves, parsley, saffron, salt and pepper
4) Bring the mixture to a boil and then add in the fish... - 47.7609
Bouillabaisse
GETTING READY
1. If frozen fish is being used, thaw fish and cut fish fillets into 2-inch pieces.
2. When lobster is partially thawed, cut crosswise and split tails in half lengthwise.
3. Cut large scallops in half.
4. Wash clams well in water.
5. Set aside... - 48.524
Bouillabaisse
Start bouillabaisse about 1/2 hour before serving; cooking time will depend on size and thickness of fish pieces.
Use large kettle.
In it place lobster, fish fillets (cut in pieces), tomatoes, onions, garlic and seasonings.
Pour in olive oil, wine and... - 40.0155
Louisiana Bouillabaisse
MAKING
1) Remove the lobster meat from the shell
2) Using a sharp knife, cut the meat into 2 inch pieces
3) In a kettle, steam the clams in 4 cups of water till the shells open
4) Reserve the clam broth
5) In a Dutch oven, heat the oil and add in the garlic,... - 46.511
Bouillabaisse American Style
In 5-quart casserole, combine olive oil, onion, green pepper and garlic.
Stir.
Cover.
Microwave at High for 3 to 4 minutes, or until onion is tender-crisp, stirring once.
Add tomatoes, mushrooms, broth, wine, salt, thyme, fennel, saffron, cayenne and bay - 30.2828
Traditional Bouillabaisse
Allow fresh shrimp to stand in boiling water to cover 3 min.
Remove shells and black vein running down back.
Order lobster cleaned and split, with claws cracked and removed from body.
Steam clams for 2 min.; then remove from shells, reserving the... - 39.1045
Bouillabaisse
Partially thaw lobster and fish, (if frozen).
Split lobster tail in half lengthwise, then cut in half crosswise to make 4 portions.
Cut fish fillets into 2.5 cm (1 inch) pieces.
Thoroughly wash clams and cover with salted water [45 mL (3 tablespoons) salt to... - 39.7077
Caramel Bouillabaisse
This Carmel Bouillabaisse recipe is an easy-to-prepare side dish. An amazingly delicious non-vegetarian recipe, Carmel Bouillabaisse is a side dish that you would surely love to talk about with us! - 43.3951
Simple Bouillabaisse
1. With stiff brush, scrub mussels under running cold water to remove any sand; remove beards. In 8-quart Dutch oven over high heat, heat clam juice to boiling. Add mussels; heat to boiling. Reduce heat to medium-low; cover and cook about 5 minutes, until... - 36.2905
Bouillabaisse
In 4-quart casserole dish, combine onion, oil and garlic.
Heat, covered with glass lid, at high2 to 3 minutes.
Add clams, tomatoes, clam juice, bay leaves, salt, pepper, thyme and saffron; heat, covered at high 5 minutes and at medium 15 to 20 minutes, or... - 40.6309
Bouillabaisse Salad
MAKING
1. In a large skillet, place halibut and cover with cold water; add 1/2 teaspoon salt.
2. Start to heat and bring the mixture to boiling; then reduce heat, cover and simmer for 10 minutes until fish flakes easily with fork.
3. Remove the fish from... - 47.5571
Bouillabaisse
GETTING READY
1. Cut fish into bite-sized pieces
2. Shell shrimp, lobster or crab if desired
3. Scrub clams, mussels, oysters or lobster claws well
MAKING
4. Heat oil, saute onions, shallots and garlic about 10 minutes
5. Add liquid, tomatoes and seasonings,... - 45.5404
Bouillabaisse Salad
Break greens in bowl.
Arrange seafood, tomatoes and blanched and drained celery on top.
Sprinkle with egg and chives.
Heap onions on top.
Toss with dressing. - 29.2241
Herbed Bouillabaisse
Thaw clams or mussels and lobster, if frozen.
Wash clams or mussels well.
If necessary, debarred mussels.
Combine 8 cups water and 3 tablespoons salt Add clams or mussels; let soak for 15 minutes, then drain and rinse.
Discard the water.
Repeat soaking,... - 38.6233
Herbed Bouillabaisse
In a 3-quart casserole micro-cook fish, if frozen, and lobster, uncovered, on 30% power (MEDIUM-LOW) 4 minutes.
Add shrimp, if frozen.
Micro-cook, uncovered, on 30% power (MEDIUM-LOW) 11 to 14 minutes or till nearly thawed, separating and rearranging pieces... - 43.015
White Wine Bouillabaisse
1. In large saucepan, heat oil; add onion and garlic. Cook over medium-high heat, stirring occasionally, 3 minutes. Add tomatoes, 1 1/2 cups water, wine, parsley, tomato paste, thyme, bay leaf, saffron and fennel seeds; stir to combine. Bring to a boil,... - 36.5445
Cape Cod Bouillabaisse
Clean fish; cut into 1-inch slices.
Remove heads from lobsters, remove nonedible sacs located behind heads.
Split tails; remove intestinal veins.
Cut lob- sters in shells into 1-inch pieces.
Place leeks, onions, carrot and tomatoes into large kettle; add... - 45.8868
Saffron Bouillabaisse
Thaw frozen shellfish and fish.
When lobster is partially thawed, split in half lengthwise; cut in half crosswise if necessary to make 6 to 8 portions.
Cut fish fillets into 2-inch pieces.
Cut large scallops in half.
Wash clams well.
In large saucepan cook... - 44.2031
Bouillabaisse
Thaw frozen shellfish and fish.
When lobster is partially thawed, halve lengthwise; halve crosswise to make 8 portions.
Cut fish fillets into 2-inch pieces.
Cut large scallops in half, Wash clams well.
In Dutch oven cook onions in hot olive or cooking oil... - 42.9106
Easy Bouillabaisse
1. Thaw fish if frozen. Split lobster tails in half lengthwise, then cut each length into quarters. Cut fish fillets into 1-inch chunks. Wash clams thoroughly. Set all fish aside.
2. Combine onion, garlic, and oil in a. 4-quart glass casserole. Microwave,... - 27.6578
Bouillabaisse
Thaw frozen shellfish and fish.
When lobster is partially thawed, split in half lengthwise; cut in half crosswise if necessary to make 6 to 8 portions.
Cut fish fillets into 2-inch pieces.
Cut large scallops in half.
Wash clams well.
In large saucepan cook... - 42.005
Simple Bouillabaisse
Heat the oil or butter in a large saucepan, then fry the sliced onion, crushed garlic and sliced tomatoes until soft.
Add all the other ingredients except lobster or prawns, wine and chopped parsley.
Simmer for 15-20 minutes.
Take out the bay leaf and add the... - 37.6104
Bouillabaisse Salad
MAKING
1. Combine fish and shellfish and arrange over salad greens in a shallow serving bowl or small platter
SERVING
2. Garnish with melon balls, strawberries or other fruit and serve with wafers or crackers
3. Pass the Louie Dressing - 35.5138
Uncle Victor's Bouillabaisse
Boil shrimp and 4 cloves in 1 1/2 quarts water and 1 level tea spoon salt for 6 minutes.
Remove shrimp with straining spoon leaving water in pot to be used later for fish.
Remove shells from shrimp and slit in half lengthwise.
Cut mushrooms in V4-inch slices... - 38.6617
Bouillabaisse
Thaw shellfish and fish, if frozen.
When lobster is partially thawed, split tails in half lengthwise; cut crosswise to make 6 to 8 portions.
Cut fish fillets into 2-inch pieces.
Cut large scallops in half.
Wash clams well.
Cover clams with salted water 1/3... - 40.8216
Bouillabaisse
Skin eel first.
Cut skin around head of eel.
With a sharp knife, cut under skin slowly to loosen a small flap.
Hold head in one hand and grasp skin with the other hand or use a pair of pliers.
Strip the skin off as you would a glove, in one motion.
Cut off... - 46.0942
Bouillabaisse A L'americaine
About 45 minutes before serving:
1. In each of 2 8-quart kettles heat 3/4 cup oil. To each add half of onions, peppers, and carrots; brown lightly.
2. Then in one kettle arrange clams; top with whole fish, each cut in half; in second kettle arrange shrimp,... - 38.733
Bouillabaisse Salad
MAKING
1. Place each seafood in a separate bowl
2. Add dressing to each bowl and mix well.
3. Cover the bowls with plastic wrap and refrigerate until ready to serve.
SERVING
4. Line a large salad platter with lettuce leaves.
5. Spoon each type of... - 45.9581
Sandbridge Beach Bouillabaisse
MAKING
1) In a large saucepan, heat bacon dripping and saute onions and celery until soft.
2) Stir in tomatoes and parsley to the bacon mixture,
3) Season with garlic salt, basil, Worcestershire sauce, monosodium glutamate, salt and pepper.
4) Stream in 4... - 42.9548
Best Bouillabaisse
Ask the fishmonger to fillet and skin the mackerel, plaice, whiting and rock salmon but keep the skin and bones for stock.
Prepare the crab, if used, and the lobster or crawfish tail.
Shell the prawns but keep the mussels in their shells.
Put the skin, bones... - 41.0262
Traditional Bouillabaisse
In 4-quart casserole, combine onion, oil and garlic.
Cook, covered with lid, at HIGH 2 to 3 minutes.
Add clams, tomatoes, clam juice, bay leaves, salt, pepper, thyme and saffron.
Cook, covered at HIGH 5 minutes and at MEDIUM 15 to 20 minutes, or until clams... - 36.7893
Fisherman S Bouillabaisse
In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden.
Add water, wine, onion recipe soup mix, parsley and thyme; blend thoroughly.
Stir in tomatoes.
Bring to a boil, then simmer covered 15 minutes.
Add lobster and snapper and... - 38.7616
Bouillabaisse Style Seafood
In a large skillet, heat oil.
Add onion; saute until softened.
Add garlic, basil, pepper, marjoram, salt, lemon juice, saffron, tomato sauce and broth or bouillon.
Simmer uncovered over medium-low heat 10 minutes.
If large, cut scallops into 1/2-inch... - 39.6535
Bouillabaisse
In large kettle, cook and stir onion, carrot, and garlic in oil until onion is tender, about 10 min.
Add fish fillets, lobster, tomatoes, bay leaves, and water.
Heat to boiling; reduce heat.
Cover and simmer gently 15 min.
Add remaining ingredients; simmer... - 32.2572
Saffron Bouillabaisse
Set Power Select at HIGH.
In 4-quart casserole dish, combine onion, oil and garlic; heat, covered, 2 to 3 minutes.
Add clams, tomatoes, clam juice, bay leaves, salt, pepper, thyme and saffron; heat, covered, 5 minutes at HIGH.
Set Power Select at... - 42.8697
Bouillabaisse
Put the tomatoes, onions and garlic into a large, heavy-bottomed pan with the oil.
Add the herbs and the saffron and season well.
Put the firmer fish (porgy and conger eel) on top and cover with boiling water.
Cook over high heat for 5 minutes.
Then add the... - 42.4364
Bouillabaisse
MAKING
1) In a 4-quart or a larger slow cooker, add the carrot, onion, garlic, tomatoes, water, bay leaves, broth, parsley, thyme, salt, lemon juice, and saffron or turmeric. ; cook covered on LOW for about 6-8 hrs.
2) Strain the mixture, return the broth... - 38.9103
Bouillabaisse
In large slow-cooking pot, combine carrot, onion, garlic, tomatoes, water, bay leaves, bouillon, parsley, thyme, salt, lemon juice, and saffron.
Cover and cook on low for 6 to 8 hours.
Strain; return broth to pot.
Turn control to high.
Add shrimp, fish... - 40.524
Old-fashioned Bouillabaisse
Clean clams and snrimp; cut lobster-tail into large pieces.
Thaw flounder and haddock fillets; cut into bite-sized pieces.
Cook onions and leeks in oil in saucepan until onions are tender; stir in wine, salt, pepper, saffron, garlic and tomatoes.
Simmer for... - 45.5654
Traditional Bouillabaisse
Bouillabaisse is a mixed fish stew made along with vegetables. European in origin, this bouillabaisse recipe has added seafood to it and is herbed with thyme and parsley. Coloured with a hint of saffron, which is the hallmark of bouillabase, this fish stew... - 45.464
Best Bouillabaisse
Prepare Soup Croutons; set aside.
Begin Rouille preparation.
Heat oil in a large heavy kettle.
Add onions, leeks and garlic; over medium heat, saute about 5 minutes.
Add stock, wine, tomatoes, fennel seeds, parsley, thyme, bay leaf and saffron.
Bring to a... - 41.6442
Bouillabaisse
MAKING
1. In an 8-quart kettle heat olive oil.
2. Add chopped onion and the garlic and saute until the onion is tender for about 5 minutes.
3. Add clam juice, tomatoes with their liquid, 3/4 cup water, the orange peel, salt, saffron, fennel seed, thyme,... - 44.6898
Mock Bouillabaisse
1. Heat the oil in a large pan. Add the onions, leeks,carrots, and garlic. Cook slowly until golden brown, stirring frequently to prevent burning.
2. Add the fish, which should be boneless and cut into chunks. Add the peeled, chopped tomatoes (or canned... - 34.6104
Mock Bouillabaisse
Place onion, garlic and olive oil in a 2 qt.glass casserole dish.
Cover and microwave 2 to 3 minutes or until tender.
Stir in remaining ingredients except bread.
Cover and microwave 7 to 10 minutes or until piping hot.
Let stand 3 to 5 minutes.
Ladle over... - 34.2795
Quick Mock Bouillabaisse
In saucepan, cook onion with garlic and thyme in olive oil until tender.
Add soup, water, seafood, bay leaf, lemon juice, and hot pepper sauce.
Heat; stir occasionally. - 32.4288
Traditional Bouillabaisse
In 4 or 5-quart casserole, combine onion, garlic and oil.
Cook uncovered, 2 minutes.
Add remaining ingredients and mix to distribute evenly.
Cook covered, 15 to 20 minutes or until seafood is done, stirring occasionally.
Serve in large soup bowls. - 32.0047
Bouillabaisse With Green Olives
Heat the olive oil in a large soup pot.
Add the leeks and onions and cook over medium heat, covered, until the vege tables are tender and lightly colored, about 25 minutes, stirring occasionally.
Add tomato puree, tomatoes, thyme, parsley, bay leaves, wine,... - 39.3393
Bouillabaisse
GETTING READY
1) Peel the carrot and cut into small cubes.
2) Peel, seed and dice the tomatoes.
3) Chop the lobster tails into large pieces.
4) Cut the fish into pieces of 2-inches each.
MAKING
5) In a large saucepan or kettle, put all the ingredients except... - 46.6797
Bouillabaisse
I had a fascination for this French classic Bouillabaisse recipe from when I was small. Make the best use of the marine life that is available at your place with this Bouillabaisse recipe. - 40.3201
Saffron Bouillabaisse
1. In a large kettle heat the oil, add the celery, onion, garlic, leek, thyme and bay leaf and cook five minutes.
2. Add the tomatoes, clam juice, wine, fennel, saffron, salt, pepper and pars ley and simmer fifteen minutes.
3. Add the seafood and cook fifteen... - 29.1681
Bouillabaisse
Put vegetables, herbs and orange peel in large kettle.
Arrange selected cleaned crustaceans over vegetables and top with firm fish of choice.
Pour olive oil over and sprinkle with salt, pepper and saffron.
Add liquid, cover and bring to fast boil; quick... - 39.9867
Mock Bouillabaisse
In 3 qt glass casserole, combine onion, garlic, bay leaf, thyme and oil.
Microwave (high) 3-4 minutes, stirring once.
Add soup, water, seafood (any combination you like), lemon juice, and hot sauce.
Microwave (high) 6-8 minutes, stirring every 2 minutes until... - 36.115
Bouillabaisse
1. In a large kettle heat the oil, add the celery, onion, garlic, leek, thyme and bay leaf and cook five minutes.
2. Add the tomatoes, clam juice, wine, fennel, saffron, salt, pepper and parsley and simmer fifteen minutes.
3. Add the seafood and cook fifteen... - 36.5581
Bouillabaisse
MAKING
1) Take a large casserole and mix the garlic, onion and oil in it.
2) Remove lid and cook for 2 minutes.
3) Add the rest of the ingredients and mix evenly.
4) Cover and cook for 15 minutes or until the seafood is cooked, stirring once in a while.
5)... - 44.7485
Quick Mock Bouillabaisse
MAKING
1) In a saucepan, add olive oil to heat.
2) Add onion, garlic, bay leaf, and thyme to sauté until tender.
3) Stir in soup, water, seafood combination as per your choice, lemon juice, and "Tabasco" sauce.
4) Combine thoroughly and bring the mixture... - 44.9243
Mock Bouillabaisse
GETTING READY
1) Prepare all the ingredients.
MAKING
2) Take a 3 qt. glass casserole and combine onion, garlic, bay leaf, thyme and oil in it.
3) Microwave (high) 3-4 minutes, stirring once.
4) Add soup, water, seafood (any combination you like), lemon... - 44.0465
French Bouillabaisse
In 5-qt casserole combine onion, celery and olive oil; cover.
Microwave at High 6 to 9 minutes, or until vegetables are tender, stirring every 3 minutes.
Stir in remaining ingredients except fish and seafood; cover.
Microwave at High 25 to 30 minutes, or... - 41.838
Bouillabaisse
GETTING READY
1) Cut all the fish in 2 inch pieces.
MAKING
2) In a large non-stick pan, put the leeks, onion and garlic.
3) Sauté, cover and cook the leek mixture for 10 minute.
4) Remove the lid and increase the heat to brown the onion.
5) Stir in the... - 46.2258
American Style Bouillabaisse
GETTING READY
1. Cut the lobsters lengthwise without removing their shells
2. Cut the fish into 3-inch sized fillets.
MAKING
1) Take a pan, add the onions, carrots and garlic to it and cook them for 10 minutes over low heat.
2) Add tomatoes, bay leaf and the... - 46.2485
Classic French Bouillabaisse
GETTING READY
1. Cut the lobsters lengthwise and de-vein them.
2. Divide it into pieces without removing the shell.
3. Cut the mackerel, perch and the eel into 1 inch sized pieces.
4. Clean the mussels and clams by dusting the sand from them.
MAKING
5. Take a... - 46.8085
Bouillabaisse French Fish Stew
MAKING
1) In a slow cooker, place all the ingredients, except the seafood.
2) Cover and cook on HIGH for 2 to 4 hours.
3) Then add the entire seafood.
4) Cover and cook on HIGH for 3 to 4 hours.
SERVING
5) Serve immediately on individual serving plates or... - 40.5264
White Fish Bouillabaisse
MAKING
1 In a large kettle, add oil and cook the first 4 ingredients until golden-brown.
2 Add in the fish, tomatoes, salt and pepper, bay leaf, and stock.
3 Bring to a boil and simmer, covered for about 20 minutes.
4 Add the shellfish and simmer for... - 44.3155