French Bouillabaisse Recipe
This traditional seafood bouillabaisse recipe is one of the great French recipes. The list of ingredients may look long, but it is quite simple to make and tastes absolutely fabulous.
Ingredients
- 1/4 cup onions, finely chopped
- 4 leeks, white portions only, finely cut into julienned strips
- 4 tomatoes, medium size, skinned and diced
- 5 cloves garlic, minced
- 1 tablespoon fresh fennel, finely chopped
- 1/2 - 3/4 teaspoon saffron
- 2 bay leaves, pulverized
- 1 teaspoon orange rind, grated
- 2 tablespoons tomato paste
- 1/8 teaspoon celery seed
- 3 tablespoons parsley, chopped
- 1 teaspoon pepper, freshly ground
- 2 tablespoons salt
- 1/4 - 1/2 cup olive oil
- 4 pounds in total of very fresh fish and seafood, diced in 1 inch pieces, in combination: red snapper, halibut, pompano, sea perch, scallops; also 1 inch pieces of well-scrubbed lobster, whole shrimp, clams and mussels - all in the shell
- 2 1/2 cups fish stock, or water
- 8 - 3/4 inch thick slices of French bread
- garlic butter
Instructions
- Heat the oil in a large casserole. Combine onions, leeks, tomatoes, garlic, fennel, saffron, bay leaves, orange rind, celery seed, parsley and pepper and cook in the heated oil until the vegetables are transparent.
- Add the fish and cover with the stock or water. Keep the heat high and boil for 15 to 20 minutes. Adjust the seasoning to your taste.
- Dry the bread in the oven and brush it with garlic butter.
Nutrition
Calories: 314kcalProtein: 45.1gFat: 8.7gSaturated Fat: 1.5gCholesterol: 203mgSodium: 2289mgFiber: 2gVitamin A: 33IUVitamin C: 29mgCalcium: 15mgIron: 11mg
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