LAUREN'S BOUILLABAISSE
This golden-colored soup is brimming with an assortment of seafood and is paired with savory, colorful sourdough toast with spread.- Lauren Covas, New Brunswick, New Jersey
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (5 quarts).
Number Of Ingredients 21
Steps:
- Place red pepper and mayonnaise in a food processor; cover and process until smooth. Refrigerate until serving., For toasts, rub 1 side of each bread slice with garlic; discard garlic. Cut bread slices in half. Place on an ungreased baking sheet. Bake at 400 for 4-5 minutes on each side or until lightly browned., In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in tomatoes and saffron. Add the potatoes, fennel, broth, clam juice and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until potatoes are almost tender., Add the clams, mussels, snapper and shrimp. Cook, stirring occasionally, for 10-15 minutes or until clams and mussels open and fish flakes easily with a fork. Discard any unopened clams or mussels. Spoon into bowls; sprinkle with parsley. Spread pepper mayo over toasts; serve with bouillabaisse.
Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 684mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
BOUILLABAISSE
This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.
Provided by Mary Young
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 6 g, Cholesterol 124.5 mg, Fat 18 g, Fiber 1 g, Protein 42.9 g, SaturatedFat 3 g, Sodium 202.9 mg, Sugar 2.3 g
MARK BITTMAN'S BOUILLABAISSE
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base. This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it. There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally. Another is to use shrimp shells. A third is to accumulate lobster bodies, which make fantastic stock. In any case, you combine whatever you have with some aromatics (thyme branches, onion, celery, carrot, garlic, peppercorns) add water and simmer for 15 to 30 minutes. Cool, strain and freeze if you like. When you're ready to make the soup, procure your seafood - pretty much any combination of fish and shellfish will do, but avoid dark-fleshed fish - and go forth. From there, it's no more difficult than making a pot of vegetable soup.
Provided by Mark Bittman
Categories dinner, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1002 milligrams, Sugar 6 grams, TransFat 0 grams
BOUILLABAISSE NEW ORLEANS
Steps:
- MARINATE SEA BASS FOR 2 HOURS: Cut sea bass into serving pieces...not too small...and place in a flat glass dish. Brush fish with olive oil. Add salt, pepper, and "sprinkle" with dried thyme and crushed bay leaves. Turn fish over and repeat. Cover with plastic wrap and marinate 2 hours or longer in refrigerator. DIRECTIONS: To start making the stock, place red snapper, 8 cups water, and 1 bottle of clam juice in a GIANT pot. Boil 45 minutes. Drain and place liquid back into pot. (Snapper can be deboned and added back into stock, if you wish...but there's more than enough seafood without it.) Add 1/2 cup olive oil to stock. Add lemon juice, minced onions, parsley, cilantro, minced garlic, tomatoes, and green pepper. Add salt to taste and simmer (partially covered) for 45 minutes. Stir occasionally to prevent any sticking. This part can be made earlier in the day and let stand. BEFORE SERVING: (Allow 35 or so minutes before sitting down...) Reheat broth, if necessary. Add sea bass, removing some of the bay leaves. Add clams, scallops, crabmeat, shrimp, lobster tails, and pimiento. (Add the 4th bottle of clam juice if more broth is needed.) Let simmer-not boil-until seafood is done and clam shells are open...15-20 minutes. DISSOLVE 1/8+ rounded teaspoon saffron in 1/4 cup white wine. Add to pot of seafood. Stir gently to distribute seasonings. Right before serving, stir in remaining 1/2 cup white wine. Can let "stand" under extremely low heat (set pot half-off heat source), partially covered. Place in large bowl with ladle and tongs or let guests help themselves directly from the pot. I freeze any leftover Bouillabaisse broth after removing all shells and discarding any leftover clams. Then all I have to do is buy more shellfish (clams, shrimp, lobster) to add to the defrosted broth when I want an effortless gourmet dinner.
SEATTLE STYLE "BOUILLABAISSE"
Steps:
- Preheat oven to 350 degrees F.
- Grill the fillets to obtain marks to sear in juices and set aside. In a hot saute pan with light oil, sear the scallops to seal in the juices and set aside as well. Do not cook fish and scallops through, cooking will be completed later on.
- In a saute pan with olive oil, caramelize the onions and fennel. Add garlic, prawns, and shellfish and continue to saute. Add the oysters and Lemon Verbena Broth. Cook until the shellfish are open.
- Add fingerling potatoes, teardrop tomatoes, beets, and carrots. Stir in the 3 tablespoons of compound butter. Add rock crab and continue to simmer for 3 minutes. Place fish and scallops in the oven for 2 to 3 minutes to finish cooking. Spoon bouillabaisse into a bowl, and then add grilled fish and scallops.
- Garnish with chopped herbs and sprigs of verbena.
- In a saucepot heat olive oil and sweat the onions. Then add fennel tops and fumet. Bring to simmer, reduce heat, and continue to cook for 15 minutes.
- Take off heat and add verbena. Let sit for 15 minutes. Then cool in ice bath as soon as possible. Strain when cool and refrigerate until needed.
- Mix all ingredients in a stainless steel bowl when the butter is soft. Store refrigerated.
- In a small bowl, mix all herbs together. Use for garnish.
THE LADY'S BOUILLABAISSE
This dish is a specialty of the South of France, but living or visiting on the coast of Georgia you are quite likely to see it offered on menus. I hope you enjoy The Lady & Sons' version of this wonderful French dish. Feel free to add any of your favorite shellfish to the pot.
Yield serves 8
Number Of Ingredients 17
Steps:
- Wash and scrub the mussels in cold water. Bring 2 cups of water to a boil in a large, heavy pot. Add the mussels and cover the pot. Steam for 6 to 8 minutes, or until the mussels open. Discard any mussels that didn't open. Remove from the heat and set aside. Cut the fish into 1-inch thick slices. Heat the oil in a large pot. Add the garlic, onions, tomatoes, fennel, saffron, salt, and pepper. Add the boiling water and clam juice. Bring to a rolling boil, add the crabs and fish, and continue to boil for 6 to 8 minutes. Add the mussels and their broth to the pot along with the shrimp, and boil for an additional 5 minutes.
- Slice the French bread, butter it, and toast lightly. Serve the bouillabaisse in large individual bowls lined with toasted French bread; pile in the seafood and ladle the broth over it. Top each bowl with 1 tablespoon of butter. Pass the remaining bread at the table. If you like a spicier soup you may add a couple of whole hot peppers to the pot at the start of cooking.
COMMANDER'S PALACE CREOLE BOUILLABAISSE
The dish known today as bouillabaisse was created by Marseille fishermen who wanted to make a meal when they returned to port. Rather than using the more expensive fish, they cooked the common rockfish and shellfish that they pulled up with their nets and lines, usually fish that were too bony to serve in restaurants, cooking them in a cauldron of sea water on a wood fire and seasoning them with garlic and fennel. Tomatoes were added to the recipe in the 17th century, after their introduction from America. This zesty version is courtesy of Chef Jamie Shannon of Commander's Palace in New Orleans, as featured in the Louisiana New Garde television show. The broth can be made up to two days ahead, covered and stored in the refrigerator.
Provided by Molly53
Categories Creole
Time 2h
Yield 8 serving(s)
Number Of Ingredients 31
Steps:
- To make the broth base: Heat olive oil in a large pot; saute the garlic until golden.
- Add the crab and shrimp shells; saute for ten minutes.
- Add the rest of the vegetables and cook until tender, about 20 mintues.
- Add stock or water and wine, herbs and saffron; simmer for an hour.
- Puree in batches and strain.
- To make the bouillabaisse: In a large pan, heat 1/4 cup of olive oil over medium heat and saute garlic until golden.
- Add mussels, shrimp, seafood sausage and fish; cook for about five minutes.
- Pour in the whie wine and cook, scraping the bottom of the pan to remove any browned bits.
- Add 8 cups of the broth and bring to a boil.
- In a medium pan, heat 1/4 cup olive oil and saute the vegetables until tender.
- Add oysters and crab meat to the broth and seafood mixture.
- Add sauteed vegetables to the mixture and season to taste with salt and pepper.
Nutrition Facts : Calories 865.4, Fat 35.9, SaturatedFat 5.6, Cholesterol 244.2, Sodium 1729.5, Carbohydrate 68.9, Fiber 9.9, Sugar 14.2, Protein 63
CRAIG CLAIBORNE'S BOUILLABAISSE
Provided by Craig Claiborne
Categories dinner, soups and stews, main course
Time 1h
Yield 8 or more servings
Number Of Ingredients 25
Steps:
- Heat one-third cup of the olive oil in a large saucepan and add the onions, leeks, fennel, garlic and celery. Cook, stirring without browning, about five minutes.
- Add the hot red pepper flakes, saffron, tomatoes, salt, pepper, bay leaf, thyme and wine. Bring to a boil and cook 30 minutes. Pour the sauce into a wide casserole and allow it to cool to room temperature.
- Leave the sea robin and sculpin fillets whole. Cut the conger and monkfish into 1 1/2-inch squares. Add all the fish to the tomato sauce. Stir to coat all the pieces. At this point it is best to refrigerate the mixture for two or three hours, but if you do not have the time, the soup can be cooked immediately. When ready, add the fish broth to the tomato mixture and bring to a boil. Let simmer about two minutes.
- Add the mussels and stir gently so they are covered with liquid. Cover closely and let simmer until the mussels open, about five minutes.
- Stir in the shrimp and let cook about one minute. Sprinkle with parsley and dribble the remaining one- quarter cup of oil over all. Baste the top of the solids briefly with the liquid. Gently stir in the Pernod or Ricard until blended.
- Serve in hot soup bowls with a crouton or two on top. Add the sauce to the top of the toast. Serve the remaining croutons on the side.
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