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
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
CANADIAN BOUILLABAISSE
Found this recipe many years ago in a local charity cookbook. It is very easy to put together and can be adapted to taste. Has always been well received by guests and family. We do omit the fennel because of our tastes.
Provided by waynejohn1234
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 271.5, Fat 3.1, SaturatedFat 0.6, Cholesterol 127.2, Sodium 590, Carbohydrate 18.2, Fiber 3.4, Sugar 8, Protein 35.4
BRITISH COLUMBIA BOUILLABAISSE
Provided by Food Network
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the garlic oil and confit puree: Place the garlic and oil in a small heavy-bottomed saucepot. Place over medium-high heat and bring it up to a simmer, stirring occasionally. Reduce the heat to low and poach slowly until garlic cloves are very soft, about 1 hour.
- Strain the garlic out of the oil, reserving the garlic and oil separately.
- Place the strained garlic into a food processor and puree until silky smooth, about 1 minute. For a richer, smoother puree, add some garlic oil back in and process to emulsify. Adjust seasoning to taste.
- For the soup base: Preheat a large soup pot over medium-high heat. Add the onions and 1/2 cup of the reserved garlic oil and sweat, stirring frequently, until translucent, about 2 minutes. Add the fennel and cook, 1 minute more. Add the garlic, red and yellow peppers, bay leaves and saffron, stirring. Cover and cook for 2 minutes. Remove the cover and add the diced tomatoes and additional stock if using (if you desire a lighter soup). Bring back to a boil, turn the heat down to medium-low and simmer, stirring occasionally, 10 to 15 minutes, then season to taste.
- For the bouillabaisse: Bring the soup base to a boil, then stir in 3 tablespoons of the reserved garlic confit puree and add the clams. Cover and cook until the first clamshell opens, 20 to 30 seconds. Add mussels, then stir the pot, cover and cook 20 more seconds.
- When the soup is boiling again and more shellfish are beginning to open, add the remaining cubed fin fish. Stir, cover and cook for 30 seconds, then turn off the heat and let sit for about a minute with out opening the lid.
- Adjust the seasoning and warm some soup bowls. Divide the fish evenly among the bowls, then pour over the remaining liquid. Finish with a 1 tablespoon of the garlic confit puree and sprinkle with the freshly chopped parsley. This is great with crusty bread.
More about "canadian bouillabaisse recipes"
QUICK BOUILLABAISSE | RICARDO
From ricardocuisine.com
EASY BOUILLABAISSE IN A SLOW-COOKER | METRO
From metro.ca
BEST BOUILLABAISSE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3/5 (62)Total Time 35 minsServings 4
BEST BOUILLABAISSE WITH SAUCE ROUILLE RECIPES - FOOD NETWORK …
From foodnetwork.ca
EASY BOUILLABAISSE | CANADIAN LIVING
From canadianliving.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CLASSIC FRENCH BOUILLABAISSE RECIPE BY CANADIAN.RECIPES | IFOOD.TV
From ifood.tv
LOBSTER MONKFISH BOUILLABAISSE | CANADIAN LIVING
From canadianliving.com
BEST BOUILLABAISSE WITH SAFFRON MAYONNAISE RECIPES - FOOD …
From foodnetwork.ca
BOUILLABAISSE | RICARDO
From ricardocuisine.com
BEST QUICK BOUILLABAISSE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BOUILLABAISSE | HEALTHY RECIPES | WW CANADA - WEIGHT …
From weightwatchers.com
BEST BOBBY FLAY'S BOUILLABAISSE RECIPES | FOOD NETWORK …
From foodnetwork.ca
BEST BOULEVARD'S BOUILLABAISSE RECIPES - FOOD NETWORK …
From foodnetwork.ca
You'll also love