Catalan Bouillabaisse Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Servings4Cuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Red snapper3 1⁄2 Pound
 Water1 Cup (16 tbs)
 Olive oil1⁄4 Cup (4 tbs)
 Butter2 Tablespoon
 Onions2 Medium, minced
 Ripe tomatoes2 Large, peeled, seeded and chopped
 Minced parsley2 Tablespoon
 Bay leaf1
 Thyme1 Pinch
 Dry white wine2 Cup (32 tbs)
 Blanched toasted almonds18
 Garlic2 Clove (10 gm)
 Salt To Taste
 Freshly ground black pepper To Taste

Directions

1. Have the flesh of the red snapper cut into slices two inches thick and reserve. Add the bones and trimmings of the fish to four cups boiling salted water and boil slowly thirty minutes. Strain and reserve two cups of the stock.
2. In a heavy saucepan or Dutch oven heat the oil and butter, add the onions and cook until transparent. Add the tomatoes and simmer until very tender, about five minutes.
3. Add the reserved fish stock, parsley, bay leaf and thyme. Bring the mixture to a boil, add the wine, salt and pepper and simmer fifteen minutes.
4. Meanwhile, preheat the oven to hot (400° F.). Chop the almonds and garlic fine, then grind them together to a paste, using a mortar and pestle or electric blender. Add the paste to the simmering wine sauce and stir until well blended.
5. Place the red snapper slices in the bottom of a well-buttered two-and-one-half- to three-quart earthenware casserole. Pour the sauce over the fish, cover and bake in the oven until the broth begins to simmer. Bake twenty minutes longer and serve from the casserole.
Quantcast