Bistro Bouillabaisse Recipes

Steps:

• In a large oven-proof dutch oven, melt the butter over medium heat.
• Add in the onion and garlic, stir/saute for 5 minutes or until tender.
• Add in flour, stir to blend.
• Add in curry, cloves, sugar, saffron, salt, and pepper; stir to combine.
• Add in tomato juice and Tabasco; stir constantly and bring to a boil.
• Lower the heat and add clams with their juice, wine, and parsley.
• Simmer for 10 minutes.
• Add in the remaining seafood and bake in a 375° oven, uncovered, for about 20 minutes or until the fish flakes.

Steps:

• Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
• Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
• Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
• Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and next 3 ingredients (through garlic); cook 5 minutes, stirring frequently.
• Add tomato, fennel seeds, thyme, tarragon, and saffron; cook 1 minute. Stir in wine and liqueur; bring to a boil. Reduce heat, and simmer 5 minutes.
• Add juices and pepper; bring to a simmer. Cook 10 minutes. Add clams and grouper; cook over medium heat 3 minutes or until clams begin to open.
• Add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. Discard any unopened clams or mussels. Garnish with parsley.

Steps:

• To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside - can be made a day ahead and kept in an airtight container.
• Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
• Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
• While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
• Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
• Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

Steps:

• Cut mushrooms into thin slices and allow to stand until needed.
• Melt butter; saute onions, garlic and flour until golden brown.
• Add tomato pulp and 2 cups of water, 4 cloves, bay leaves, curry, 1/4 cup of sherry and Tabasco sauce.
• Simmer for 30 minutes.
• Season with salt.
• While sauce is simmering, cook fish fillets in simmering water with 4 cloves and remainder of sherry for 15 minutes.
• Combine mushrooms and sauce with fish and cook for five minutes.
• Remove pieces of fish from sauce, place on buttered toast on a large platter; pour sauce over fish and serve.

Steps:

• In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden.
• Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly.
• Stir in tomatoes.
• Bring to a boil, then simmer covered 15 minutes.
• Add lobster and fish and simmer 10 minutes.
• Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS).
• Serve, if desired, with bread or rolls.

Steps:

• Heat oil over medium heat in a stainless steel saucepan.
• Add celery, onion, green onions and garlic.
• Cook five minutes until soft.
• Stir in thyme, fennel, orange peel, tomatoes, wine, chicken stock, bay leaf and cayenne.
• Simmer, covered, about 25 minutes Stir occasionally, breaking up tomatoes.
• About 20 minutes before serving, add haddock, cut in pieces, scallops and shrimp.
• Simmer about 15 minutes.
• Remove peel and bay leaf. Serve.

Steps:

• Heat a heavy bottom stockpot over high heat. Add the oil and garlic. Saute the garlic for 5 minutes and then add the vegetables, stirring well to prevent burning, and allow to cook for an additional 3 to 4 minutes or until translucent. Next add the bases, dried herbs, white wine and pernod, bring to a simmer, and allow to reduce for 5 minutes. Add canned ingredients and bring to a boil then reduce heat and simmer for 10 minutes. Remove from heat and season to taste.

Steps:

• Heat oven to 400 degrees; brush bread liberally with olive oil, and bake on a sheet, turning once, until golden and crisp, about 5 minutes. Set aside.
• Add enough olive oil to a Dutch oven, deep skillet or shallow pot to make a thick layer (don't skimp) on the bottom. In it, cook onion, garlic, celery, carrot, potato, fennel and saffron until glossy. Add stock and tomato and bring to a moderate boil; cook until thick and stewy rather than soupy. Season to taste; it should be so delicious that you don't even care whether you add fish.
• Lower heat to a simmer, and, as you add fish, adjust heat so that the liquid continues to bubble gently. Add fish in order of how long they will take to cook. Monkfish, striped bass and squid are fish that might require more than a few minutes, so add them first. About five minutes later add clams and mussels, holding back any fish that has been cooked or will cook in a flash. When mollusks open, add remaining fish. Cut scallops into quarters and place in the bottom of 4 bowls.
• Add pastis if you're using it; taste and adjust seasoning. Ladle hot soup and fish over the scallops, distributing clams and mussels evenly. Garnish and serve with croutons and rouille, if you're using.