Bouillabaisse

Bouillabaisse
Photo by Vang Mikkel

Ingredients

  • 9 cups white fish stock
  • 12 1/2-inch-thick baguette slices
  • 3 tablespoons extra-virgin olive oil
  • 1 1- to 1 1/4 -lb live lobster
  • 1 large onion
  • 4 garlic cloves
  • 1/3 cup fennel fronds (sometimes called anise)
  • + 13 more ingredients
    • ½ pound cultivated mussels
    • ½ teaspoon black pepper
    • Rouille
    • 1 pound boiling potatoes
    • 1 garlic clove
    • 3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod)
    • 2 large tomatoes
    • 1 ½ tablespoons coarse sea salt
    • ½ cup extra-virgin olive oil
    • 1 Turkish or 1/2 California bay leaf
    • ½ pound cockles or small hard-shelled clams
    • ½ pound large shrimp in shells
    • ¼ teaspoon saffron threads

Put oven rack in middle position and preheat oven to 250°F. Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic. Plunge lobster headfirst into a 6- to 8-quart pot of boiling w...

View full recipe at Epicurious

Comments

Variations on Bouillabaisse

  • Bouillabaisse
    • 1 tablespoon olive oil
    • 2 lemon slices
    • 1/2 cup dry white wine
    • 2 garlic cloves, minced
    • 1 (14.5-ounce) can no-salt-added whole tomatoes, drained
    • +12 other ingredients
  • Bouillabaisse
    • 10 slices sourdough bread, toasted or grilled and rubbed with garlic
    • 1 large bulb fennel, chopped
    • Pinch saffron (about 20 threads)
    • +14 other ingredients
  • Bouillabaisse
    • 2 leeks
    • 0.25 teaspoon(s) cayenne pepper
    • 1 pound(s) monkfish
    • 1 onion
    • 3 tablespoon(s) extra-virgin olive oil
    • 2 dozen littleneck clams
    • +17 other ingredients
  • Bouillabaisse
    • 2 garlic cloves, crushed
    • 1 cup chopped onion
    • 1 pound skinned halibut fillets, cut into 2-inch pieces
    • 1 small garlic clove, crushed
    • +16 other ingredients
  • Bouillabaisse
    • 1 red snapper head
    • 1/2 cup chopped fresh parsley
    • 1 medium onion, sliced
    • 3 cloves garlic, minced
    • 4 sprigs fresh thyme, chopped
    • 1 1/2 quarts water
    • +16 other ingredients
  • Bouillabaisse
    • Rouille
    • 1/3 cup fennel fronds (sometimes called anise)
    • 1 pound boiling potatoes
    • 1/2 teaspoon freshly ground black pepper
    • +12 other ingredients
  • Bouillabaisse
    • 2 large egg yolks
    • Lemon wedges
    • 3 large tomatoes
    • 0.5 roasted red pepper
    • 1 medium fennel bulb
    • 8 thin slices of baguette
    • +61 other ingredients


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