Bouillabaisse Recipe

Bouillabaisse Recipe
Bouillabaisse, a classic French seafood stew recipe from Marseille, combines an array of fresh fish and shellfish in a rich, saffron-infused tomato broth. This celebrated dish is as much about the ritual of preparation and presentation as it is about bold, seaside flavors, making it a quintessential example of Provençal cuisine.

Preparation Time: 30 minutes


Cooking Time: 45 minutes


Resting Time: N/A


Total Time: 1 hour 15 minutes


Serving: 6

Ingredients:

- For the Broth:

- 1/4 cup olive oil


- 2 onions, chopped


- 4 cloves of garlic, minced


- 1 leek, white and light green parts only, chopped


- 2 tomatoes, peeled and diced


- 1 orange peel


- 1 pinch saffron threads


- 3 sprigs fresh thyme


- 2 bay leaves


- 1/2 cup white wine


- 6 cups fish stock

- Seafood:

- 2 pounds mixed fish fillets (such as seabass, red snapper, and grouper), cut into large pieces


- 1 pound shellfish (mussels and clams), cleaned


- 1/2 pound shrimp, peeled and deveined

- To Serve:

- Rouille sauce


- Crusty bread


- Fresh parsley, chopped

Method:

- Prepare the Broth:

- Heat olive oil in a large pot over medium heat. Add onions, garlic, and leek, sautéing until softened.


- Stir in tomatoes, orange peel, saffron, thyme, and bay leaves. Cook for a few minutes until tomatoes begin to break down.


- Add white wine and fish stock. Bring to a boil, then reduce heat and simmer for 20 minutes.

- Cook the Seafood:

- Add the firmest fish first to the simmering broth and cook for 5 minutes. Then add the shellfish and shrimp, cooking until all shellfish are open and the shrimp are pink and opaque.

- Serve:

- Discard any shellfish that have not opened. Ladle the bouillabaisse into bowls, ensuring that each serving includes a mix of fish and shellfish.


- Serve with a dollop of rouille sauce on top of a slice of crusty bread floated in the stew and garnished with chopped parsley.

Notes:

- Bouillabaisse varies depending on the types of fish and shellfish available; select the freshest options from your local fishmonger.


- The orange peel adds a subtle citrus note that complements the saffron beautifully.

Nutritional Information per Serving (Based on USDA Guidelines):

- Calories: 420 kcal


- Protein: 45g


- Carbohydrates: 15g


- Fat: 18g


- Fiber: 2g


- Sodium: 890mg


- Sugars: 4g

  . . . . Click to see recipe.
#Recipe #Chef #Foodie #ComfortFood #FrenchCuisine #MarseilleSpecial #SeafoodStew
https://ispychef.com/bouillabaisse-recipe/

Comments

Post a Comment

Popular posts from this blog

Breton Kouign-Amann

Image
Kouign-Amann, a lesser-known gem from Brittany, France, is a decadent pastry that celebrates the delightful trio of dough, butter, and sugar. This local recipe, whose name means "butter cake" in Breton, is characterized by its layered, flaky texture and caramelized sugar crust. It's a luxurious treat for those who cherish the art of French pastry making. Preparation Time: 2 hours (including resting) Cooking Time: 30 minutes Resting Time: 1 hour Total Time: 3 hours 30 minutes Serving: 8 Ingredients: - 1 cup (240ml) warm water - 2 tsp (10ml) active dry yeast - 2 3/4 cups (345g) all-purpose flour, plus extra for dusting - 1 tsp (5g) salt - 1 cup (225g) unsalted butter, cold, plus extra for greasing - 1 cup (200g) granulated sugar, plus extra for sprinkling Method: - Dough Preparation: - Dissolve the yeast in warm water and let it sit for 5 minutes until frothy. In a large bowl, combine flour and salt. Add the yeast mixture and stir unti...
Read more

Hot Chocolate

Image
Enjoy a cozy cup of homemade hot chocolate. This recipe combines melted chocolate with warm milk, spices, and a marshmallow on top. Preparation time: 5 min Cooking time: 10 min Resting time: N/A Total time: 15 min Serves: 2 Ingredients : - 1 cinnamon stick - 1/4 cup of sugar - 3 1/2 ounces of semi-sweet chocolate - 1/4 cup of cocoa powder - 4 cups of milk (whole milk, or oat, almond, soy milk) - 1/2 vanilla bean (scraped) or 2 teaspoons of vanilla extract - A pinch of salt Method : - In a medium saucepan over low heat, combine all the ingredients. - Heat until gently simmering, whisking until the chocolate melts and the mixture is smooth. - Remove the cinnamon stick and vanilla bean, and discard them. - Pour the hot chocolate into mugs and top with whipped cream, marshmallows, or chocolate shavings. Notes : For a richer flavor, consider using dark chocolate instead of semi-sweet chocolate in this hot chocolate recipe. Nutritional Info :...
Read more

Belgian Pasta with Creamy Endive and Ham Sauce

Image
Explore a unique twist on Belgian cuisine with this comforting pasta recipe, blending the country's love for endives and quality ham in a creamy sauce. This recipe offers a delightful fusion of flavors, showcasing Belgium's culinary tradition through a pasta lens. It's a less common but authentically local dish that brings a piece of Belgian comfort food to your table. Preparation Time: 15 minutes Cooking Time: 25 minutes Resting Time: N/A Total Time: 40 minutes Serving: 4 Ingredients: - 400g pasta (e.g., penne or fusilli) - 4 Belgian endives, thinly sliced - 200g cooked ham, cut into strips - 1 onion, finely chopped - 2 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Gruyère cheese - 2 tablespoons butter - Salt and pepper to taste - Nutmeg, a pinch Method: - Cook Pasta: - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside. - Prepare...
Read more