Cote D'azur Bouillabaisse Recipe
Servings: 10
Ingredients
- 1 lb red snapper
- 1 lb cod tail
- 1 lb sea bass
- 2 x lobster tails
- 1 lb shrimp, deveined
- 1 1/2 lb mussels, cleaned, but still in shell
- 1 lb eel
- 1 1/2 lb white-meated fish fillets
- 3/4 c. extra virgin olive oil
- 2 c. thinly sliced onions
- 1 c. minced leeks (white part only)
- 3 c. coarsely minced tomatoes
- 4 x cloves crushed, chopped garlic
- 1 x bay leaf
- 1/8 tsp thyme
- 1/8 tsp dry fennel
- 1 pch of saffron
- 1 x piece dry orange peel salt and pepper to taste slices dry French bread
- 2 Tbsp. minced parsley
- 6 c. fish broth or possibly water
- 2 c. dry white wine
- 1 x (4 ounce.) jar pimentos
- 1 x warm red chili pepper or possibly warm pepper sauce to taste
- 5 x peeled clv garlic
- 1 x egg yolk
- 2/3 c. extra virgin olive oil
- 1/3 c. warm fish broth
Directions
- Shellfish:crab, shrimp, crayfish, lobster
- Hard-fleshed Fish: sea bass, flounder, sea trout, grunt, gray snapper, red snapper, scrod, perch, eel.
- Tender-fleshed Fish: sole, whiting, sablefish, red mullet, cod, haddock, halibut, rockfish.
- Place vegetables and seasonings in large pot. Cover with fish broth, white wine and extra virgin olive oil. Place shellfish on top of vegetables and add in hard-fleshed fish. Be certain ingredients are covered. Cover pot and boil briskly. Boil about 8 min, then turn off heat and add in tender-fleshed fish. Return soup to boil and continue cooking 7 to 8 min.
- In Marseilles, Bouillabaisse is served with a bread called marette. Since this is not generally available in this country, slices of stale or possibly dry out French may be substituted. Place a slice of bread in the middle of each bowl and in bottom of serving soup tureen and arrange several different fish and shellfish around it. Then pour broth over.
- To insure an even more authentic Bouillabaisse, serve it with a Rouille: Make Rouille in a blender by combining pimentos, chili pepper, garlic and egg yolk. Blend till smooth and add in extra virgin olive oil, a few drops at time. Blend on medium speed. When ready to serve, beat in fish broth. The Rouille may either be spread on the bread before the broth is poured over it or possibly it may be served separately in a sauceboat.
- Serves 10 to 12
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 564g | |
| Recipe makes 10 servings | |
| Calories 640 | |
| Calories from Fat 363 | 57% |
| Total Fat 40.89g | 51% |
| Saturated Fat 6.37g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 846mg | 35% |
| Potassium 1086mg | 31% |
| Total Carbs 10.7g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.12g | 2% |
| Protein 47.44g | 76% |
