Traditional Bouillabaisse Recipe
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 can be served over rice.
Ingredients
| Olive oil | 1/2 Cup (16 tbs) | |
| Onions | 2 Medium, chopped | |
| Leeks | 2 , chopped | |
| Carrots | 2 , chopped | |
| 1 or 2 cloves garlic, crushed | ||
| Haddock fish | 2 Pound, mixed | |
| 4 ripe tomatoes (or 1/2 cup canned tomatoes), peeled, chopped | ||
| Bay Leaf | 1 | |
| Fennel | 1 Tablespoon, chopped | |
| Pinch of saffron soaked in boiling water | ||
| Thyme Sprig | 1 Small | |
| 4 or 5 parsley stalks, chopped | ||
| 2 or 3 thinly peeled pieces orange zest | ||
| 2 to 3 cups fish stock or water | ||
| 3/4 to 1 cup shrimp, clams, and lobster meat | ||
| Lemon juice | 1 Teaspoon | |
| White wine | 1 Cup (16 tbs) | |
| French bread slice | 8 | |
| Butter | 2 Tablespoon, softened (Garnish) | |
| Garlic | 1 Clove (5gm), crushed (Garnish) | |
| Parsley | 2 Tablespoon, chopped (Garnish) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat oil in large pan.
Add onions, leeks, carrots, and garlic; cook slowly until golden brown, stirring frequently to prevent burning.
Add fish, boneless, cut into chunks.
Add tomatoes, bay leaf, fennel, saffron, thyme, parsley, orange zest, fish stock, salt, and pepper; cover.
Cook 15 to 20 minutes.
Add shellfish; leave shrimp whole; cut clam or lobster meat into chunks (canned minced clams and canned lobster meat can be used).
Bring to boil; cook 6 to 8 minutes.
Add lemon juice and wine; reheat a few minutes.
Adjust seasoning.
While soup is cooking, cut bread into 1/2 inch slices; put into warm oven to bake hard.
Mix butter with garlic.
Add pepper and salt; spread paste on bread slices.
Put slice of bread in bottom of each soup cup or plate.
Carefully spoon pieces of fish and shellfish into soup cups; divide equally.
Spoon over broth; sprinkle with chopped parsley.
Add onions, leeks, carrots, and garlic; cook slowly until golden brown, stirring frequently to prevent burning.
Add fish, boneless, cut into chunks.
Add tomatoes, bay leaf, fennel, saffron, thyme, parsley, orange zest, fish stock, salt, and pepper; cover.
Cook 15 to 20 minutes.
Add shellfish; leave shrimp whole; cut clam or lobster meat into chunks (canned minced clams and canned lobster meat can be used).
Bring to boil; cook 6 to 8 minutes.
Add lemon juice and wine; reheat a few minutes.
Adjust seasoning.
While soup is cooking, cut bread into 1/2 inch slices; put into warm oven to bake hard.
Mix butter with garlic.
Add pepper and salt; spread paste on bread slices.
Put slice of bread in bottom of each soup cup or plate.
Carefully spoon pieces of fish and shellfish into soup cups; divide equally.
Spoon over broth; sprinkle with chopped parsley.
Chef
