NEW ORLEANS-STYLE BOUILLABAISSE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the broth: Heat the oil in a medium pot over medium-high heat. Add the shrimp heads and shells and saute a few minutes until starting to brown. Add the celery, bay leaf, leeks, onions and peppercorns; stir for a couple of minutes. Add the herb bundle and cover with the stock, then add the saffron and bring to a simmer. Let bubble gently for about 30 minutes. Strain and reserve.
- For the spicy garlic aioli: Whisk together the egg yolk, garlic, Dijon and lemon juice in a small bowl. Whisking constantly, slowly stream in the oil to emulsify. Season with salt, pepper and hot sauce.
- For the bouillabaisse: Heat 1 tablespoon of the oil in a medium to large Dutch oven over medium-high heat. Add the andouille and cook until browned and crisp. Remove from the pan and set aside.
- Reduce the heat to medium and add the remaining tablespoon olive oil to the Dutch oven. Add the garlic, celery, onions, fennel and bell peppers. Let sweat for 8 to 10 minutes, adding the tomatoes during the last few minutes of cooking. Raise the heat to medium-high, add the beer and bring to a simmer. Let reduce for a few minutes, then add 2 to 3 cups of the shrimp stock and bring to a simmer. Add the redfish and shrimp and let cook through, 3 to 4 minutes. Remove from the heat and stir in the crabmeat to heat through. Season with Old Bay and hot sauce and add the andouille back to the pot.
- To serve: Spread the aioli on the toasted baguette slices and divide among four shallow bowls. To each bowl, add three pieces of fish, three pieces of shrimp, some crab and some Andouille. Pour in some of the broth, making sure to include the vegetables in the broth. Garnish with the reserved fennel fronds.
CAJUN BOUILLABAISSE
This is my version of Bouillabaisse. It was passed down to me from my grandfather and I adapted it to my tastes. Hope you enjoy it!
Provided by NW Cajun Foodie
Categories Chowders
Time 1h15m
Yield 8-9 Cups, 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a Dutch oven. Add chopped vegetables with.
- garlic, thyme and bay leaves. Cook 5 minutes.
- Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer15 minutes.
- Add the scrubbed mussels (make sure beard is removed), shelled shrimp, scallops (cut in half) and the fish (cut in chunks). Cook 15 minutes longer and be careful when you stir it that you don't break up fish. Serve up Bouillabaisse in soup plates with hot French bread.
Nutrition Facts : Calories 500, Fat 14.4, SaturatedFat 2.3, Cholesterol 233.3, Sodium 1149.6, Carbohydrate 24.2, Fiber 3.9, Sugar 9.3, Protein 60
CAJUN BOUILLABAISSE RECIPE - (4.8/5)
Provided by JimMac
Number Of Ingredients 18
Steps:
- Heat oil in a Dutch oven. Add chopped vegetables with garlic, thyme and bay leaves. Cook 5 minutes. Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer 15 minutes. Add the scrubbed mussels (make sure beard is removed), shelled shrimp, scallops (cut in half) and the fish (cut in chunks). Cook 15 minutes longer. Serve up Bouillabaisse in soup plates with hot French bread.
CREOLE BOUILLABAISSE
Thackeray wrote The Ballad of Bouillabaisse: This bouillabaisse a noble dish is- a sort of soup, or broth, or stew, or hotchpotch of all sorts of fishes.....
Provided by Molly53
Categories Creole
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 217.5, Fat 3.4, SaturatedFat 1.5, Cholesterol 88.2, Sodium 347.5, Carbohydrate 7.7, Fiber 1.4, Sugar 3.3, Protein 36.2
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
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