Bouillabaisse

Bouillabaisse
Photo by Vang Mikkel

Ingredients

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

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 (14.5-ounce) can no-salt-added whole tomatoes, drained
    • 1/2 cup dry white wine
    • 2 lemon slices
    • 2 garlic cloves, minced
    • +13 other ingredients
  • Bouillabaisse
    • Salt (use sea salt if possible)
    • 2 Tbs. chopped fresh flat-leaf parsley
    • Freshly ground black pepper
    • 2 large potatoes, peeled and chopped
    • +13 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
    • 1 cup water
    • 2 (8-ounce) bottles clam juice
    • Minced fresh parsley (optional)
    • 3 cups thinly sliced fennel bulb (about 1 large bulb)
    • +16 other ingredients
  • Bouillabaisse
    • 1/2 teaspoon pepper, divided
    • 1 teaspoon salt, divided
    • 2 tablespoons olive oil
    • Toast points
    • 3/4 pound red snapper fillets
    • +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
    • 2 bay leaves
    • 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
    • +59 other ingredients


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