Bouillabaisse
Bouillabaisse takes about 1 hour and 15 minutes from beginning to end. This recipe serves 6 and costs $6.63 per serving. One serving contains 727 calories, 65g of protein, and 40g of fat. If you have olive oil, olive oil, white bread, and a few other ingredients on hand, you can make it. Plenty of people really liked this main course. It is brought to you by Simply Recipes. 295 people have made this recipe and would make it again. It is a good option if you're following a dairy free and pescatarian diet. With a spoonacular score of 95%, this dish is spectacular. Try My simplified Fish Bouillabaisse — Ma bouillabaisse version simplifiée, Bouillabaisse, and Bouillabaisse for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1 bay leaf
1/4 teaspoon freshly ground black pepper
1 Tbsp hot fish stock or clam broth
1/4 fennel bulb, thinly sliced, or 1 teaspoon of fennel seeds
3 pounds of at least 3 different kinds of fish fillets
3 sprigs fresh thyme
2 cloves garlic, crushed
2 cloves peeled garlic
2 leeks, white and light green parts only, thinly sliced
1-2 pounds mussels
1/4 cup olive oil
1/2 cup olive oil
1 cup thinly sliced onions
1 long, wide strip of orange zest
1 small red hot pepper
Sliced rustic French bread, plain or toasted
1/2 teaspoon saffron threads
1/2 teaspoon salt
2 teaspoons salt
1 pound squid or crab
2 large tomatoes, roughly chopped
1/4 cup soft white bread, pulled into bits
Equipment:
pot
bowl
ladle
Cooking instruction summary:
1 Heat 1/4 cupof olive oil in a large (6-8 quart) pot on medium high heat. When the oil is hot, add the onions, leeks, and fennel. Stir to coat the vegetables with the olive oil. Cook on medium heat until softened but not browned, about 10-15 minutes. Add the crushed garlic, chopped tomatoes, bay leaf, thyme, saffron, salt, and orange zest. Cook until the tomatoes are soft and broken down, about 10 more minutes.2 Cut fish fillets into 2-inch pieces. Bring 2 cups of water to a boil. Lay thefish pieces over the vegetable mixture and pour over with 2 cups of boiling water. Bring everything to a boil, and cook, uncovered, for about 5minutes. Add the mussels, squid, and/or crab, pushing aside the fish so that the shellfish is now covered in liquid, and boil for 10 minutes more, uncovered.3 Remove the bay leaves, sprigs of thyme, and orange zest. Add freshly ground black pepper, and more salt to taste.4 To serve,remove the fish and shellfish to a platter to keep warm. Place a thick slice of crusty French bread (plain or lightly toasted) in each bowl and put a dollop of the rouille sauce on top of the bread. Ladle the soup broth over the bread, and then portion out fish and shellfish onto the bowls.
Step by step:
1. 1
2. Heat 1/4 cupof olive oil in a large (6-8 quart) pot on medium high heat. When the oil is hot, add the onions, leeks, and fennel. Stir to coat the vegetables with the olive oil. Cook on medium heat until softened but not browned, about 10-15 minutes.
3. Add the crushed garlic, chopped tomatoes, bay leaf, thyme, saffron, salt, and orange zest. Cook until the tomatoes are soft and broken down, about 10 more minutes.2
4. Cut fish fillets into 2-inch pieces. Bring 2 cups of water to a boil. Lay thefish pieces over the vegetable mixture and pour over with 2 cups of boiling water. Bring everything to a boil, and cook, uncovered, for about 5minutes.
5. Add the mussels, squid, and/or crab, pushing aside the fish so that the shellfish is now covered in liquid, and boil for 10 minutes more, uncovered.3
6. Remove the bay leaves, sprigs of thyme, and orange zest.
7. Add freshly ground black pepper, and more salt to taste.4 To serve,remove the fish and shellfish to a platter to keep warm.
8. Place a thick slice of crusty French bread (plain or lightly toasted) in each bowl and put a dollop of the rouille sauce on top of the bread. Ladle the soup broth over the bread, and then portion out fish and shellfish onto the bowls.
Nutrition Information:
covered percent of daily need
