Bouillabaisse Recipe
Do check out this palate-soothing Bouillabaisse recipe. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. I am sure this super delicious Chinese Bouillabaisse is gonna bowl you over with its addictive flavor! Stop looking and try this Bouillabaisse recipe immediately.
Summary
Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientSeafood
Ingredients
Olive or salad oil - 1/4 cup
Onion - 1 cup, chopped
Garlic - 3 cloves, crushed
Clam juice - 4 bottles (8-oz size)
Whole peeled tomatoes - 2 cans (1-lb, 12-oz size),undrained
Orange peel - 1 teaspoon, grated
Salt - 3/4 teaspoon
Crumbled saffron - 1/4 teaspoon
Fennel seed - 1/4 teaspoon
Dried thyme leaves - 1/8 teaspoon
Pepper - 1/8 teaspoon
Bay leaves - 2
Frozen rock-lobster tails - 2 pkg (8-oz size)
Cod steaks - 1 lb
Halibut steaks - 1 lb
Sea scallops - 1/2 lb
Loaf french bread - 1, thinly sliced and toasted or fried
Directions
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, pepper and bay leaves and bring to boiling.
4. Reduce heat and simmer mixture, covered, 30 minutes.
5. Remove from heat let mixture cool and then refrigerate covered overnight.
6. Next day, cut the lobster tails (shell and all) in half crosswise.
7. Wipe the cod and halibut steaks with damp paper towels and cut into 1-1/2-inch pieces.
8. Rinse the sea scallops in running cold water and drain.
9. About 20 minutes before serving, bring tomato mixture just to boiling.
10. Add the lobster and simmer, covered, 4 minutes.
11. Add the cod and halibut pieces and simmer, covered 10 minutes.
12. Add the sea scallops and cook over low heat for 5 minutes just until the scallops are tender.
13. Spoon seafood and broth into soup tureen.
SERVING
14. Serve bouillabaisse with thin slices of toasted French bread.
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, pepper and bay leaves and bring to boiling.
4. Reduce heat and simmer mixture, covered, 30 minutes.
5. Remove from heat let mixture cool and then refrigerate covered overnight.
6. Next day, cut the lobster tails (shell and all) in half crosswise.
7. Wipe the cod and halibut steaks with damp paper towels and cut into 1-1/2-inch pieces.
8. Rinse the sea scallops in running cold water and drain.
9. About 20 minutes before serving, bring tomato mixture just to boiling.
10. Add the lobster and simmer, covered, 4 minutes.
11. Add the cod and halibut pieces and simmer, covered 10 minutes.
12. Add the sea scallops and cook over low heat for 5 minutes just until the scallops are tender.
13. Spoon seafood and broth into soup tureen.
SERVING
14. Serve bouillabaisse with thin slices of toasted French bread.
