Bouillabaisse

Bouillabaisse
Bouillabaisse

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Broth

  • Olive oil -- 1/4 cup

  • Onion, chopped -- 1

  • Celery, chopped -- 2 ribs

  • Garlic, crushed -- 4 cloves

  • Fish heads and bones (see variations) -- 2 to 3 pounds

  • Tomatoes, chopped -- 1 pound

  • Fennel bulb, or dried fennel seed (optional) --1 chopped bulb or 1 teaspoon seed

  • Orange peel (no white pith) -- 1 piece, about 2 or 3 inches long

  • Parsley -- 6 to 8 sprigs

  • Fresh thyme -- 2 sprigs

  • Bay leaf -- 1

  • Saffron (optional) -- 1 pinch

  • Salt -- 2 teaspoons

  • Peppercorns -- 6 to 8

  • Water -- 2 quarts

  • White wine (optional) -- 1 cup

  • Rouille

  • Red bell pepper, roasted, peeled and seeded -- 1

  • Potato, cooked and peeled -- 1

  • Garlic, crushed -- 4 cloves

  • Hot chile pepper, minced -- 1

  • Fresh basil -- 2 tablespoons

  • Salt and pepper -- to taste

  • Olive oil -- 1/4 cup

  • To Finish

  • Fish and seafood (see variations) -- 5 to 6 pounds

  • French bread sliced and toasted -- 2 to 3 pieces per person

Directions

For the Broth: Heat the olive oil in a large pot or Dutch oven oil over a medium flame. Add the onions, celery and garlic and sauté slowly until the onions are wilted and translucent. Stir in all the remaining broth ingredients, bring to a boil, then reduce heat to low and simmer for 30 to 40 minutes. Strain the broth, discarding the solids, and adjust its seasoning with salt and pepper. (The recipe can be prepared up to this point and the broth kept in the fridge until needed.)

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