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Bouillabaisse

  • 3servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 small onion sliced as thinly as possible

  2. 1 stick celery sliced thinly

  3. 1 leek sliced thinly

  4. 2 tablespoons tomato paste

  5. 2 l to

  6. 3 l fish stock

  7. Sea salt

  8. Seafood squid , scallops , mussels , prawns - whatever you have

  9. Toasted sourdough bread or crusty bread

  10. Gruyere cheese for melting over the bread

  11. Of chervil or parsley for garnish

  12. 3 whole rock fish like ocean perch small size, cut into large pieces

  13. 6 cloves garlic sliced

  14. leek sliced

  15. 3 bay leaves

  16. 6 tomatoes chopped roughly

  17. 3 pinches of saffron

  18. 1 sliced carrot

  19. 1 stick celery sliced

  20. 1 cup chopped fennel

  21. 1 1/2 tablespoons fennel seeds

  22. 1 cup extra virgin olive oil

  23. cup pernod

  24. Cracked pepper

  25. 2 zest oranges

  26. 1 stalk parsley bunch

Instructions Jump to Ingredients ↑

  1. Marinate all the ingredients for the base overnight or up to two days.

  2. Sauté all the base ingredients in a large pan with a touch of oil for a few minutes.

  3. Add the tomato paste and cook for two minutes.

  4. Add the fish stock bring to the boil and simmer for one to one-and-a-half hours.

  5. Blend, then pass through a strainer, add salt to taste.

  6. Pour into another pot with the celery, leek & onion and bring to the boil, then turn down to a simmer and add the seafood (mussels then prawns and fish). This should take about two minutes.

  7. Pour into an extra hot bowl that has some thinly sliced squid in it, a scallop and possibly an oyster or half a scampi.

  8. Top with some toasted sourdough topped with gruyere cheese and grilled.

  9. Garnish with chervil and cracked pepper.

  10. Note: Bouillabaisse is traditionally served with a rouille, which is a French mayonnaise made from a base of cooked potatoes, saffron, capsicum, garlic & onion.

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