bouillabaisse

This bouillabaisse recipe will allow you to make a fish stew that's much closer to the classic Provençal version, no matter where you live.

Real Bouillabaisse (Bouillabaisse Marseillaise) Recipe

For the Broth:

(120 milliliters) extra-virgin olive oil

yellow onion (12 ounces; 340 grams), diced

leek

fennel

garlic,

fennel seeds

saffron threads

orange

cayenne pepper

thyme

tomato paste

plum tomatoes (1 1/4 pounds; 565 grams), cored, seeded, and diced

(900 grams) whole fish

(475 milliliters) dry white wine

(60 milliliters) Pernod or pastis (optional)

water,

parsley

bay leaf

Kosher or sea salt and black pepper

For the Rouille:

garlic

bread

Kosher or sea salt

To Finish:

(450 grams) mussels and/or crabs (optional; see note)

Baguette toasts,

To Make the Broth: In a large Dutch oven, heat olive oil over medium heat until shimmering. Add onion, leek, fennel, garlic, fennel seeds, saffron, orange zest, cayenne pepper, and thyme sprigs. Cook, stirring, until vegetables have softened, about 10 minutes; lower heat if necessary to prevent browning.

Stir in tomato paste and cook, stirring, for 2 minutes. Add diced tomatoes and cook, stirring, for 3 minutes longer. Layer in whole fish and/or fish bones and heads, stirring to mix.

Add white wine and Pernod or pastis (if using), stirring to scrape up any bits from the bottom of the pot. Bring to a boil over medium-high heat, then boil until raw alcohol smell has cooked off, about 3 minutes.

Add enough boiling water to fully cover all ingredients in the pot. Add parsley and bay leaf, increase heat to high, and bring broth to a vigorous boil. Allow to boil rapidly for 5 minutes. Lower heat to a simmer and continue to cook for 45 minutes. Season with salt and pepper.

Meanwhile, Make the Rouille: Using a mortar and pestle, a blender, or a food processor, process garlic, bread, cayenne pepper, saffron, and egg yolk to a paste. Work in 2 tablespoons (30ml) liquid from fish broth pot to thin paste slightly. (This can also help a blender or food processor work the mixture more effectively.) Season with salt.

While pounding with the pestle, or with the blender or processor running at its lowest speed, drizzle in the olive oil. If the mixture seems too thick at any point, add fish broth, 1 tablespoon (15ml) at a time, until a thick, mayonnaise-like consistency is reached. Refrigerate the rouille until ready to use, up to 3 days.

To Finish: Working in batches, transfer broth and all ingredients, including fish bones, to a blender. Remove top vent from blender lid, cover with a folded clean kitchen towel, and turn blender on at lowest speed. (Keeping the blender fully sealed and turning it on at high speed immediately can be dangerous with hot liquids, so please don't do that.) Gradually increase speed to high, then blend until as smooth as possible. (This may take some time and will depend on your blender, but feel free to let it run for a minute or longer.)

Transfer blended soup to a fine-mesh strainer set over a clean pot and, using a wooden spoon, work the broth through the strainer, scraping and pressing, until only bones and very dry fibrous material are left. Repeat with remaining broth and bones. Season strained broth with salt and pepper. Alternatively, you can work the broth and all the bones and solids through the fine disk of a food mill, but this will only work with a high-quality, commercial-grade food mill (see the "Special Equipment" section for a link).

Return broth to heat and bring to a very gentle simmer. Working in batches if necessary, season the whole and filleted fish and fully submerge in broth. Poach until just cooked through, starting with the larger whole fish that will take the longest to cook and finishing with the fillets; feel free to check doneness by cutting into the thickest part of each fish or fillet. As each is done, transfer it to a serving platter and keep warm.

If using mussels or crabs, add to gently simmering broth and cook until mussels have just opened or crabs are cooked through. (This will depend on the size of your crabs; ask your fishmonger for advice if you need it.) Transfer to the serving platter.

Bring the platter of fish to the table along with the broth in the soup pot or a tureen. Guests can eat the soup and fish separately, or together in the same bowl. The soup is best served with baguette toasts smeared with the rouille.

Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course

Bouillabaisse

leek, green top left whole, white finely sliced

bay leaves

parsley, stalks whole, leaves

orange peel

red chilli

olive oil

onions, chopped

fennel, fronds picked and reserved, fennel chopped

garlic cloves,

tomato purée

star anise

tbsp Pernod, optional, if you have it

large, ripe tomatoes, chopped

(⅓ tsp) saffron strands

fish stock

potato,

1kg of filleted mixed Mediterranean fish, each

mussels, optional

small chunk of red chilli (optional)

saffron

lemon juice

½ baguette, thinly sliced

To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside – can be made a day ahead and kept in an airtight container.

Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.

Heat the oil in a very large <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.

While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle</a>. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.

Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.

Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

Infused with saffron, orange, thyme and chilli, this French fish soup is ready in 25 minutes.

leek, pale section only, thinly sliced

garlic cloves, crushed

milliliters (1/2 cup) white wine

chicken stock

milliliters (1 cup) passata (tomato pasta sauce)

lemon thyme

orange rind

tsp chilli powder

French bread stick (baguette), thinly sliced

white fish fillets,

green prawns

The traditional Marseillaise bouillabaisse recipe adapted for the Instant Pot.

Bouillabaisse Recipe for Instant Pot 

red chillies

dijon mustard

shellfish (eg. clams, scallops, blue crabs, lobster, large shrimp, or mussels)

5-6 medium sized potatoes

tomatoes

onion

2 bay leaves

salt and pepper

Cut the leek with the green top left...

Cut the leek with the green top left whole and the white part finely sliced.

Peel and chop the potatoes into large quarters.

Chop tomatoes and onions into small pieces (any...

Chop tomatoes and onions into small pieces (any way you like).

Heat olive oil in Instant pot set to...

Heat olive oil in Instant pot set to Sauté on Normal.

Add onion, leeks, potatoes, tomatoes, the fish stock...

Add onion, leeks, potatoes, tomatoes, the fish stock and the rest of the spices and sauté about 10 minutes until soft, stirring occasionally.

While waiting, clean the fish. (Leave the shells...

While waiting, clean the fish. (Leave the shells on the shellfish.)

Place the fish and shell fish in the...

Place the fish and shell fish in the instant pot and lock the lid in place.  Select Pressure Cook (Manual) and cook for 4 minutes on High Pressure.

Quick release as soon as the the cooking...

Quick release as soon as the the cooking cycle finishes and stir.

Remove bay leaves and let bouillabaisse cool for...

Remove bay leaves and let bouillabaisse cool for a couple of minutes before serving.

While waiting for the instant pot, crush the...

While waiting for the instant pot, crush the garlic, chilli, and saffron together in a mortar with a pestle.

In a bowl, whisk in the egg yolks...

In a bowl, whisk in the egg yolks and gradually add the olive oil until you make a mayonnaise-like sauce.

Add in the crushed garlic, chilli, saffron, cayenne...

Add in the crushed garlic, chilli, saffron, cayenne pepper and dijon mustard, as you mix and whisk.

Set aside once the rouille is smooth.

Serve with bouillabaisse when ready.

This bouillabaisse is French seafood stew with fresh fish, shrimp, clams and mussels, all simmered together in a flavorful broth. An easy and elegant meal that&#039;s super impressive and always gets rave reviews.

Bouillabaisse Recipe

shrimp shells, fish

carrot

celery

salt

orange zest (2-3 inches)

water

clam juice

yellow onion (finely diced)

leeks (light green and white parts, sliced)

fennel bulb (diced)

garlic (minced)

can crushed tomatoes (preferably San Marzano brand)

black pepper

mussels (scrubbed and debearded)

clams (scrubbed)

fish

shrimp (medium to large size)

parsley (chopped)

parsley sprigs and lemon wedges

seafood stock (recipe above)

garlic (chopped)

breadcrumbs

red pepper (jarred is fine)

mayonnaise

Place all of the stock ingredients in a large pot. Bring to a simmer. Cook for 30-45 minutes. Strain and reserve for later use. You will need 8 cups of the stew and 1 tablespoon for the rouille.

For the seafood stock

Wipe out the pot with a paper towel. Heat the olive oil in the pot over medium heat.

Add the onion, leeks and fennel and cook for 4-5 minutes or until softened.

Add the garlic and cook for 30 seconds, stirring constantly.

Add the crushed tomatoes, reserved 8 cups of seafood stock, salt and pepper to the pot, then bring to a simmer.

Cook for 5-7 minutes, stirring occasionally.

Add the mussels and clams to the pot and cook for 4 minutes.

Add the fish and shrimp, then cook for another 4 minutes or until seafood is opaque and cooked through, and mussels and clams have opened.

Discard any mussels and clams that do not open during the cooking process.

Sprinkle with parsley, then serve with toasted bread and rouille. Garnish with parsley and lemon if desired.

For the bouillabaisse

Place all the ingredients in a food processor or blender. Blend until a smooth sauce forms.

For the rouille

https://content.jwplatform.com/videos/n7rcX6ZY.mp4

This bouillabaisse is French seafood stew with fresh fish, shrimp, clams and mussels, all simmered together in a flavorful broth. An easy and elegant meal that's super impressive and always gets rave reviews.

Made from fresh local fish, Bouillabaisse is a French fish stew that&#39;s known for its delicious flavors and aromatic perfumes, requires only a few ingredients for you to prepare it and enjoy this delicious stew.

Bouillabaisse - French Fish Stew Recipe

4-5 lbs. fish; (we used sea bass)

tbsp Extra Virgin Olive Oil

plum tomatoes

fennel chopped

star-anise

thyme twigs

lemon

oz Romana Sambuca

oz vegetable stock

Salt and pepper

Prepare the ingredients

Finely slice leeks, onion, and celery. In a large stock pan, heat olive oil. Add leeks, onion, and celery.Cook on medium heat for 10 minutes until soften. Add garlic, tomatoes, and all remaining ingredients with the exception of the lemon juice and continue to cook for 10-15 more minutes on medium heat.

Cook the stew

Add fish and sauteed the fish with the ingredients before adding the stock. Add the vegetable stock, the lemon juice and salt and pepper to taste. Increase heat to boil and cover.Once it reaches the boiling point, lower heat and cook on medium to medium-low heat for 15 minutes. Once the fish is tender and the broth thickens a bit, remove from heat, and allow it to rest before serving.

An Easy Bouillabaisse recipe that you can make at home. This French fish stew is loaded with fresh seafood and flavorful broth. The perfect soup to make on any weeknight dinner or special occasion!

Easy Bouillabaisse

carrots

red potatoes

tomatoes ((peeled))

stock

lobster tails ((about 4 oz each, halved))

shrimp

clams

mussels

sea scallops

In a large dutch oven, heat oil over medium-high heat. Cook onion, celery, carrot, potato, fennel for 8 minutes.

Add garlic, chopped tomatoes, bay leaf, thyme, and saffron. Cook and keep stirring for 8 minutes. Add the broth and bring to a moderate boil until it is thickened a bit and until the potatoes are almost tender.

Add the fish then lower the heat and simmer for 2 minutes. Add shellfish, simmer gently, uncovered, for about 5 minutes or longer until they are fully cooked. Adjust seasoning with salt and black pepper if needed. Serve and enjoy with a glass of 2018 Knotty Vines Cabernet Sauvignon.

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