Best Bouillabaisse Recipe
No one can eat just one is my claim for this recipe of Bouillabaisse. The Bouillabaisse is one of the most popular creations of the French Cuisine. I have a weakness for Seafood, thus I prepare this recipe often. Trust me! I am saying that you must try this Bouillabaisse.
Ingredients
3 lb. fish to include:
Mackerel
Plaice
Whiting
Rock salmon
1 cooked crab
1 small, split lobster tail or crawfish tail
1/2 pint cooked prawns
Few cooked mussels
4 tablespoons olive oil
2 onions, chopped
1 leek, sliced
2 pints fish liquor
4 tomatoes, skinned, (5T) seeded and chopped
1/4 teaspoon dried fennel
1/8 teaspoon powdered saffron
1 bay leaf
3 sprigs parsley
Salt, Pepper
6-8 slices French bread
Directions
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 and shells from the fish and shellfish in a pan with 2 pints (6 cups) water.
Bring to the boil and simmer for 20 minutes, then strain off the fish liquor.
Heat the oil in a large pan, add the onion and leek and fry slowly until soft but not coloured.
Add the mackerel and plaice, cut in chunks, to the pan and cook gently for 10 minutes, then add the remaining fish, in chunks, fish liquor and all other ingredients except the French bread.
Simmer for about 10 minutes until the fish is cooked.
Check the seasoning, discard the bay leaf and parsley.
Put the bread in a tureen and pour in the fish mixture.
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 and shells from the fish and shellfish in a pan with 2 pints (6 cups) water.
Bring to the boil and simmer for 20 minutes, then strain off the fish liquor.
Heat the oil in a large pan, add the onion and leek and fry slowly until soft but not coloured.
Add the mackerel and plaice, cut in chunks, to the pan and cook gently for 10 minutes, then add the remaining fish, in chunks, fish liquor and all other ingredients except the French bread.
Simmer for about 10 minutes until the fish is cooked.
Check the seasoning, discard the bay leaf and parsley.
Put the bread in a tureen and pour in the fish mixture.
