Bouillabaisse

Bouillabaisse
Photo by Scott Phillips

Ingredients

  • Salt (use sea salt if possible)
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • 2 large potatoes, peeled and chopped
  • 8 large ripe tomatoes (or one 28-oz. can tomatoes), peeled, seeded, and chopped; juice strained and reserved
  • 4 quarts Fish Stock
  • Pinch saffron (about 20 threads)
  • + 11 more ingredients
    • 1 large bulb fennel, chopped
    • 1 tsp. dried thyme
    • 10 slices sourdough bread, toasted or grilled and rubbed with garlic
    • 3 bay leaves
    • ½ cup extra-virgin olive oil
    • 2 large leeks, chopped
    • 1 lb. small mussels, scrubbed and rinsed
    • 4 lb. mixed filleted, skinned fish, such as Pacific rockfish, monkfish, sea bass, or halibut
    • ¾ lb. thin-fleshed squid, cleaned and cut into ringlets
    • 1 lb. small clams, rinsed
    • 1 recipe Rouille

Locate the bones running vertically down the rockfish and other fish and make a cut on either side of the bones and take them out; use them for the stock, if you like. Cut all the fish fillets into 2- to 3-inch pieces, keeping the different varieties of fish separate. Sprinkle them with salt and ...

View full recipe at Fine Cooking

Comments

Variations on Bouillabaisse

  • Bouillabaisse
    • 4 medium red potatoes (about 1 1/2 pounds)
    • 3/4 pound medium peeled shrimp
    • 1 tablespoon olive oil
    • 1/4 teaspoon salt
    • 1/2 teaspoon dried thyme
    • +12 other ingredients
  • Bouillabaisse
    • 1/4 teaspoon saffron threads
    • 1/2 pound large shrimp in shells
    • 1/2 pound cockles or small hard-shelled clams
    • +16 other ingredients
  • Bouillabaisse
    • 4 clove(s) garlic
    • 2 bay leaves
    • 5 cup(s) store-bought fish stock
    • 1 pound(s) skinless halibut fillet
    • 1 3-inch piece of baguette
    • +18 other ingredients
  • Bouillabaisse
    • 2 teaspoons tomato paste
    • 1/4 cup nonfat mayonnaise
    • 1 tablespoon fresh or 1 teaspoon dried thyme
    • +17 other ingredients
  • Bouillabaisse
    • 1/2 teaspoon pepper, divided
    • 1 teaspoon salt, divided
    • 2 tablespoons olive oil
    • 3 sprigs fresh thyme, minced
    • 1/4 teaspoon ground allspice
    • +17 other ingredients
  • Bouillabaisse
    • 9 cups white fish stock
    • 1 clove garlic
    • 1 1- to 1 1/4-lb live lobster
    • 3 tablespoons extra-virgin olive oil
    • 1/2 cup extra-virgin olive oil
    • +11 other ingredients
  • Bouillabaisse
    • 12 littleneck clams
    • 3 large tomatoes
    • 2 large egg yolks
    • 16 mussels
    • 1 leek
    • 1 leek
    • 2 pound(s) non-oily white fish bones and heads
    • +60 other ingredients


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