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Bouillabaisse Recipe

  • 10servings
  • 1minutes

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Source: frenchfood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large onions, chopped

  2. 1/2 cup olive oil, divided

  3. 4 tomatoes, chopped

  4. 1 large bouquet garni

  5. 4 cloves garlic, crushed

  6. 1 large strip orange zest (optional, not in original recipe)

  7. 1 teaspoon saffron threads (optional, not in original recipe)

  8. 1 1/2 pound potatoes, cubed

  9. 12 pounds assorted fresh fish, cleaned and prepared

  10. Salt, to taste

  11. Ground black pepper, to taste

  12. Baguette, sliced and toasted

  13. Sauce rouille or aioli , for garnish

Instructions Jump to Ingredients ↑

  1. How to make bouillabaisse:

  2. In a large stockpot set over medium-low heat, cook the onions in 1/4 cup of the olive oil until they turn translucent and tender. Add the chopped tomatoes, bouquet garni, garlic, orange zest, saffron, and potatoes to the pot. Generously season the vegetables with salt and pepper.

  3. Layer the prepared seafood over the vegetables. Drizzle the seafood with the remaining olive oil and allow it to rest for 10 minutes. Pour just enough hot water over the vegetables and seafood to cover all the ingredients. Bring the stew to a full boil for 15 minutes.

  4. Place the toasted baguette slices in the bottom of soup bowls and ladle the bouillabaisse over the bread. Serve the sauce rouille or aioli on the side.

  5. This traditional bouillabaisse recipe makes 10 servings.

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