New Orleans Bouillabaisse Recipe

New orleans bouillabaisse is a mixed fish stew prepared with red fish and red snapper. Prepared along with a medley of vegetables herbed and spiced to taste with added saffron for flavor. This new orleans bouillabase is cooked with white wine and served over french bread slices.


Health IndexAverageCuisine
Main Ingredient


 Red snapper1
 Boiling water1 1⁄2 Quart
 Onion1 , sliced
 Red snapper slices6
 Redfish slice6
 Salt To Taste
 Pepper To Taste
 Cayenne1 Teaspoon
 Garlic3 Clove (15 gm), minced
 Thyme sprig/1 teaspoon dried thyme3 , chopped
 Parsley sprigs3 , chopped
 Bay leaves3 , crushed
 Allspice1 Teaspoon
 Olive oil2 Tablespoon
 Onions3 , chopped
 Dry white wine2 Cup (32 tbs)
 Ripe tomatoes6 Large (Canned / Fresh)
 Lemon1⁄2 , thinly sliced
 Saffron1⁄4 Teaspoon
 French bread slices12
 Butter1⁄2 Cup (8 tbs)


To make the court bouillon: Place the red snapper head in boiling water with the bunch of herbs and the sliced onion.
Cook over a low heat, uncovered, until liquid is reduced to about 1 pint.
Strain and set liquid aside.
To make the Bouillabaisse: Sprinkle the slices of red snapper and redfish with salt, pepper, and cayenne.
Combine garlic, thyme, parsley, bay leaves, allspice and sprinkle over fish slices.
Let stand about 30 minutes for flavor to permeate the fish.
Heat olive oil in a large heavy kettle, add chopped onions, and cook over a low heat until limp.
Lay fish slices on top (do not overlap), cover, and cook slowly for 5 minutes.
Turn the slices and cook another 5 minutes.
Carefully transfer fish to a platter.
Add wine to kettle, then add the tomatoes (sliced, if fresh ones are used), lemon slices, and court bouillon previously set aside.
Cook, uncovered, until liquid is reduced by half.
Return fish slices to the liquid and simmer gently for 5 minutes.
Meanwhile, dissolve the saffron in a little of the hot liquid from the kettle.
Set aside.
Saute slices of French bread in melted butter and place on a large deep serving dish.
Put a slice of fish on top of each piece of bread and spread the saffron mixture over the fish.
Pour the hot broth over all and serve immediately.