Bouillabaisse Recipe
Do you think you need to frequent a restaurant for Bouillabaisse, when you can make it at home? Try your hand at this Mediterranean recipe of Bouillabaisse, which makes you keep asking for more. The Bouillabaisse is made with Seafood which is easy to procure from any grocery store. I will prepare this Bouillabaisse as Appetizer for a get-together I am soon going to host. Once tasted, I am sure you would love to prepare this Bouillabaisse recipe for your dear ones!
Ingredients
3/4 cup minced onion
1/4 cup minced white of leek
6 garlic cloves, minced
1 sprig fennel
3 sprigs parsley, crushed
1 bay leaf
Peel from 1/2 orange
5 to 6 pounds of fresh seafood, some from each of the following categories:
CRUSTACEANS:
Crab, shrimp, crayfish, langoustes, lobster
FIRM:
Sea bass, flounder, grunt, haddock, perch, scrod, red snapper, gray snapper, sea trout, rockfish, halibut
DELICATE:
Whiting, red mullet, sablefish, sole
1/2 to 3/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch saffron threads
12 cups fish stock, or 8 cups fish stock and 4 cups dry white wine
10 to 12 stale French bread slices
Aioli Sauce optional
Directions
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 cooking is essential to the consistency.
Boil 7 minutes, add delicate fish of choice and cook 6 more minutes.
Do not cook more than 15 minutes in all.
Place a slice of bread in each bowl.
Arrange crustaceans and fish on a platter to be served separately.
Adjust flavor of broth and moisten each piece of bread.
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 cooking is essential to the consistency.
Boil 7 minutes, add delicate fish of choice and cook 6 more minutes.
Do not cook more than 15 minutes in all.
Place a slice of bread in each bowl.
Arrange crustaceans and fish on a platter to be served separately.
Adjust flavor of broth and moisten each piece of bread.
