Bouillabaisse

Bouillabaisse
Photo by Vang Mikkel

Ingredients

  • 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
  • + 13 more ingredients
    • 12 1/2-inch-thick baguette slices
    • 9 cups white fish stock
    • 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
    • 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

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
    • 4 medium red potatoes (about 1 1/2 pounds)
    • 3/4 pound medium peeled shrimp
    • 1 tablespoon olive oil
    • +14 other ingredients
  • Bouillabaisse
    • Freshly ground black pepper
    • 2 large potatoes, peeled and chopped
    • +15 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
    • 2 pound(s) non-oily white fish bones and heads
    • 0.75 cup(s) extra-virgin olive oil
    • 16 mussels
    • 0.5 medium fennel bulb
    • +63 other ingredients


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