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Bouillabaisse Shopping Tips
Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.
Bouillabaisse Cooking Tips
Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.
- 1 medium fennel bulb
- 2 cups baby carrots
- 4 cups vegetable broth
- 1 14.5 ounce can diced fire-roasted tomatoes, undrained
- 1 pound tiny red-skinned potatoes, cut into quarters
- 1 cup sliced celery (2 stalks)
- 1 cup finely chopped onion (1 large)
- 4 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon finely shredded lemon peel
- ¼ teaspoon cayenne pepper
- 1 pound fresh or frozen skinless cod, orange roughy, or haddock fillets
- 12 ounces fresh or frozen shrimp in shells or fresh or frozen scallops
- ¼ teaspoon saffron threads
- 1 recipe Cracked Black Pepper Croutons
Core and finely chop fennel, reserving leaves If desired. Snip leaves wrap and chill until needed. Cut baby carrots in half lengthwise, then in half crosswise.
In a 5- to 6-quart slow cooker combine fennel, carrots, broth, tomatoes, potatoes, celery, onion, garlic, salt, lemon peel, and cayenne pepper. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours or until carrots and potatoes are tender.
Meanwhile, thaw fish and shrimp or scallops, if frozen. Peel and devein shrimp, leaving tails intact. Rinse fish and shrimp or scallops pat dry with paper towels. Cut fish into 1-inch pieces. Cover and chill until needed.
If using low-heat setting, turn to high-heat setting. Stir in fish, shrimp or scallops, and saffron. Cover and cook for 20 to 30 minutes more or until fish flakes easily when tested with a fork and shrimp or scallops are opaque.
Ladle soup into bowls. Top each serving with Cracked Black Pepper Croutons and, if desired, the reserved fennel leaves.
Nutrition Facts (Slow Cooker Bouillabaisse)
- ½ cup olive oil
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 3 leeks, sliced
- 1 teaspoon dried thyme leaves
- 1 bay leaf (Optional)
- 1 (14.5 ounce) can diced tomatoes
- 2 (8 ounce) bottles clam juice
- 2 ¾ cups dry white wine
- 2 teaspoons fennel seeds, crushed
- salt and ground black pepper to taste
- 3 tablespoons chopped fresh parsley
- 1 pound red snapper fillets, cut into 2 inch pieces
- 1 pinch saffron
- 24 sea scallops
- 30 small mussels, scrubbed and debearded
- 1 pound cooked lobster meat, cut into bite-size pieces
Heat the olive oil in a large skillet over medium heat. Stir in the celery, garlic, leeks, thyme, and bay leaf cook and stir until the vegetables have softened, about 5 minutes.
Stir in the diced tomatoes, clam juice, white wine, fennel seed, salt and pepper, and parsley. Simmer for 15 minutes. Add the snapper and cook for an additional 10 minutes.
Gently mix in the saffron, scallops, and mussels. Cook until the scallops are no longer translucent and the mussels have opened their shells, about five minutes. Add the lobster pieces and cook until heated through, about one minute.
Ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster.
How do you pronounce bouillabaisse?
For non-French speakers, figuring out how to pronounce bouillabaisse can be a total mystery!
First, know you aren’t alone if you’re unsure. Second, there are a lot of different pronunciation guides available online to help. However, phonetically, it’s roughly pronounced: bool-yah-base. This might not impress native French speakers, but it will be impressive enough when ordering in a restaurant or presenting the dish on your table at home.
Heat oil in a large heavy pot over medium-high heat. Add onions season with salt and pepper. Cook, stirring occasionally, until onions are soft and light golden brown, about 10 minutes. Add leeks, next 5 ingredients, and 1 tsp. salt. Cook, stirring often, for 5 minutes. Add wine cook until reduced by half, about 2 minutes. Add stock. Bring to a boil, reduce heat, and gently simmer for 15 minutes.
Season broth to taste with salt and pepper. Remove from heat discard thyme sprigs and bay leaves.
DO AHEAD: Broth can be made 1 day ahead. Let cool slightly chill, uncovered, until cold. Cover keep chilled.
If chilled, rewarm bouillabaisse broth cover and set aside.
Meanwhile, place oil in a pot large enough to hold all mussels heat over medium-high heat. Add garlic and red pepper flakes cook, stirring constantly, until sizzling but not brown, 10–15 seconds. Add mussels, increase heat to high, and stir until evenly coated. Add Pernod cover pot. Steam mussels, stirring once or twice, until they open, 7–10 minutes (depending on size of pot discard any mussels that do not open). Stir in parsley and hot bouillabaisse broth. Ladle mussels and broth into bowls. Serve with rouille and garlic toast (rouille can be added to broth and spread on toast).
How would you rate Bouillabaisse with Rouille and Garlic Toasts?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
For the mash
- 1kg/2lb floury potatoes, such as King Edward or Maris Piper, peeled and cut into even chunks
- 150ml pint full-fat milk or cream
- 50g butter
- 2 tsp salt
For the bouillabaisse
- 5 tbsp olive oil
- 2 shallots or 1 onion, roughly chopped, skin and all
- 3 garlic cloves, roughly chopped, skin and all
- 1 small fennel bulb, chopped
- 2 whole gurnards (about 600g total weight), filleted (ask for the head and bones if done by a fishmonger)
- 100ml/3½fl oz dry white wine
- 600ml/21fl oz water or fish stock
- 2 large tomatoes, roughly chopped
- 1 tbsp tomato paste
- 2 strips of orange peel
- Pinch of saffron
- Pinch cayenne pepper
- 250g prawns, shell on, or 6 or so cooked langoustines, cut in half lengthways
- 12 live mussels in the shell, scrubbed and debearded
- Salt and freshly ground black pepper
The best food to eat with Cabernet Sauvignon wine
This seafood dish looks complicated but anyone with even the most basic cooking skills can actually make it at home.
My husband melts for seafood so this quick prep dish is perfect for date night. It also pairs well with the 2018 Knotty Vines Cabernet Sauvignon.
I was excited to get in touch with my naughty side and try their seductive wine varieties.
I love the clever name and the look of their bottles, and especially the indulging taste. Having that alongside the Bouillabaisse made our night!
We&rsquove had more date nights at home these months, and the modern new Knotty Vines is the perfect way to jazz things up.
A Bouillabaisse is one of the more popular seafood dishes served around the world due to its flexibility and delicious components. It's so versatile and can be prepared in a number of ways, but always has that wow-factor.
I do love enjoying seafood with great wine and don&rsquot always follow what the experts recommend for wine pairings.
- 1 24" baguette, cut into 1⁄2"-thick slices
- 7 cloves garlic, peeled 2 left whole, 5 crushed
- 1 ⁄2 cup extra-virgin olive oil
- 2 medium yellow onions, peeled and sliced
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 ⁄4 cup fennel tops or coarsely chopped fennel bulbs
- 2 lb. new potatoes, peeled and sliced
- 1 1 ⁄2 lb. tomatoes, peeled, seeded, and chopped (or left whole if small)
- 5-6 lb. cleaned assorted fish, whole if small (rascasse, congre, baudroie, saint-pierre, galinette, chapon—or red snapper, sea bass, tilefish, grouper, striped bass, monkfish, halibut, cuttlefish, squid)
- 16 favouilles (small Mediterranean crabs), optional
- 16 mussels, scrubbed and debearded
- 2 1 ⁄2 qt. <a href="https://www.saveur.com/article/Recipes/Fish-Stock">Fish Stock</a>, warm
- 1 tsp. crumbled saffron threads
- 1 ⁄2 cup Pernod
- Salt and freshly ground black pepper
- <a href="https://www.saveur.com/article/Recipes/Rouille">Rouille</a>
- Preheat oven to 350°. Place bread on a cookie sheet and toast until golden, about 10 minutes. Rub with whole garlic while warm. Set aside.
- Pour 1⁄4 cup of the oil into a 10–12 quart pot. Add onions, crushed garlic, parsley, thyme, bay leaf, and fennel. Add potatoes, then tomatoes. Add large, whole, and firm fish then smaller, more delicate fish then favouilles, if using, and mussels.
- Pour in stock and remaining 1⁄4 cup oil. Add saffron and Pernod, season with salt and pepper, and place over high heat: Ingredients will cook as bouillabaisse comes to a boil. Start checking after about 5 minutes and transfer seafood as it cooks, then potatoes, to a platter. (Discard any mussels that do not open.) This can take up to 25 minutes, depending on age of potatoes. Strain soup, and, for the first course, spread rouille on toast, place 3 pieces in each warm soup bowl, and add soup. For the second course, serve a platter of fish and potatoes at room temperature. Moisten with additional soup and add a dollop of rouille, if desired.
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Bitter greens are an elegant foil to the sweetness of onions and green peas.
1. Heat the oil in a large deep saucepan. Add the onions and fennel and sauté over a medium heat for 5 minutes until starting to soften. Add the garlic and tomato purée and stir for 30 seconds. Pour in the wine and stock and add the tomatoes. Bring to the boil, then add the saffron, basil stalks and orange zest, cover with a lid and simmer for 10 minutes.
2. Add the mussels and stir them into the pan. Cover again with the lid, bring back up to the boil and cook for about 4 minutes until all of the mussels have opened. Take the pan off the heat and use a slotted spoon to carefully scoop the cooked mussels in their shells into a bowl, making sure you haven’t left any in the pan. Leave to cool for a few minutes while you blend the soup.
3. Discard the basil stalks and blend the soup until completely smooth – this is easiest with a hand blender. Simmer the soup, uncovered, for 10 minutes to reduce (you should have about 2 litres/2 pints 2fl oz in total at this point).
4. Meanwhile, make the rouille. Mix all the ingredients together in a small bowl, season with salt and pepper and set aside.
5. When the mussels are cool enough to handle, reserve 18 mussels in their shells, then remove the remaining mussels from their shells and place in another small bowl.
6. Season the soup with salt and pepper and add the orange juice. Add the seabass and cod, cover again and gently simmer for 3–4 minutes, then add the cooked mussels, the reserved mussels in their shells and the crayfish tails and simmer for another 2–3 minutes until heated through and all of the fish is cooked.
7. Divide the bouillabaisse between bowls, spoon some of the rouille into each bowl, sprinkle with the shredded basil leaves and serve.
Mary's Classic Tip: Give the mussels a good scrub and a couple of rinses before cooking as the shells are an integral part of the sauce and you want as little grit in there as possible. Discard any shells that remain open when tapped and, once cooked, discard any that remained closed and didn't open in the stew.
A Traditional Marseille Bouillabaisse Recipe
There are many websites and people out there offering a traditional Marseille bouillabaisse recipe. and yet every single one of them is different. It&aposs not surprising or problematic for that matter: there are as many bouillabaisse recipes as there are cooks in Marseille, and each one has its merits and its traditional touches.
That being said, any cook inexperienced with the traditional fish stew of southern France needs a place to start. Bouillabaisse is a specialty of Marseille, though you&aposll find it on menus throughout the south of France. It traditionally contains a variety of fish including rascasse, sea robin and hake, as well as different seafood. The stew is served with rouille, French for rust, on the side -- the traditional sauce is reminiscent of mayonnaise, though the orange color that comes from the addition of saffron and pepper is what makes it stand out and gives it its name.
Once you&aposve learned one version of the traditional dish, feel free to adapt is however you like!
Ingredients for the bouillabaisse:
1/4 cup olive oil
2 onions, thinly sliced
1 fennel bulb, thinly sliced
4 shallots, thinly sliced
2 cloves garlic, minced
1/4 cup Pernod
1/4 cup dry white wine
1 small can whole tomatoes
1 bay leaf
1 pinch saffron
1 cup store bought or homemade fish stock
1/2 pound potatoes, quartered
4 pounds of a variety of fish and seafood, like mussels, scallops, shrimp, squid or cod (be sure to choose sustainable fish!)
Ingredients for the rouille:
1 pinch saffron
2 cloves garlic
1 roasted red pepper
1 piece white bread
1 egg yolk
1 tsp. salt
1/2 cup olive oil
Heat the olive oil over low heat in a large, heavy-bottomed stockpot. Add the onions and fennel, and cook until translucent and tender. Add the shallots and garlic and cook until just fragrant, about 2 minutes.
Add the Pernod and wine. Bring to a simmer, then add the tomatoes, crushing them with your hands as you add them to the pot, and the juice from the can.
Add the bay leaf, saffron and potatoes to the pot. Cover with the fish stock and cook for 10 minutes at a simmer.
Add the prepared seafood to the pot, except for shrimp and scallops, if using, and add water to cover. Bring to a boil and cook for an additional 10 minutes. Remove the pot from the heat. Add scallops and shrimp at this point and cover.
Remove 2 tablespoons of the broth from the pot and add it to a blender. Add the saffron, the garlic cloves and the pepper. Tear the bread into the blender and pulse to combine. Drizzle in half of the olive oil, pulsing to blend. Add the egg yolk and drizzle in the remaining olive oil, pulsing all the while. Season to taste with salt.
Place a toasted baguette slice in the bottom of each soup bowl. Stir the bouillabaisse and serve over the top of the baguette slices. Serve with rouille and additional toasted bread slices on the side.
- ¼ cup extra-virgin olive oil
- 1 leek, white parts only, chopped
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- Platter of Marinated Fish
- 3 large, ripe red tomatoes, peeled and chopped, or 6 good-quality canned Roma tomatoes
- 4 cups Fish Stock
- 1 cup white wine
- 1 bay leaf
- 3 sprigs thyme
- ¼ teaspoon pepper
- 1 teaspoon fine sea salt
- ½ pound spot prawns or other West Coast shrimp, heads and tails intact, live if possible
- 3 cooked Alaskan snow crab legs, thawed if frozen and cut into 2-in. pieces or 1/2 lb. cooked Dungeness crab, cracked
- 1 pound California mussels
- 1 pound California squid (calamari), tubes and tentacles separated, tubes cut into 1/2-in. rings
Heat oil in a large, wide pot over medium-high heat. Sauté leek and onion until translucent, 2 minutes. Add garlic, then fennel slices from under fish on platter. Sauté 2 minutes, then add tomatoes, stock, wine, bay leaf, thyme, pepper, and salt.
Remove fish from platter set aside. Lift off fennel stalks and fronds and discard. Scrape marinade into broth. Bring to a boil, covered then simmer, covered, until fennel slices are meltingly soft, 30 minutes. Meanwhile, bring 1 qt. water to a boil.
Bring broth to a rolling boil. Lay in the halibut and add enough boiling water to just cover fish. Cook until just opaque, 5 to 7 minutes transfer to a platter and cover.
Add thinner fish fillets and spot prawns and cook just until opaque, 2 minutes transfer to platter as done. Add crab and mussels and cook just until mussels open, 5 minutes. Transfer both to platter. Add squid and cook just until opaque, about 1 minute transfer to platter. Bathe platter with a ladle of broth. Remove bay leaf and thyme.
Ladle about 1 cup broth each into big soup bowls (keep broth hot for a second serving, covered). Bring bowls, platter, rouille, and toasts to the table. Put a little of each seafood in every bowl and top with a dollop of rouille. Serves 8 to
Make ahead: Add fish to remaining broth and keep, chilled, up to 5 days.
When choosing your seafood, try to vary the textures and flavors. Some should be firm, others soft some mild, others briny. Find them at a good seafood shop or your farmers' market.
Alaskan snow crab legs: Very firm, lobsterlike texture sweet and mild. Usually only available cooked.
California mussels: Briny flavor soft, melting texture with a bit of chew.
California squid (calamari): Firm but tender sweet yet meaty. It's neither fish nor shellfish, really, but it gives great texture and flavor to the soup.
Dungeness crab: Flaky sweet and moist.
Pacific cod (true cod, gray cod): Delicate mild flavor.
Pacific halibut: Firm, with mild flavor.
Petrale sole: Delicate texture mild, sweet flavor.
Rockfish (black bass, sea bass, black snapper): Medium-firm clean sea flavor.
Sablefish (black cod): Silky, medium-firm rich, buttery flavor.
Spiny lobsters: Succulent and firm. Can use, cooked, instead of crab. Available from fall to spring.
Spot prawns: Incredibly sweet taste and tender-crisp keep head and tail on for the most flavor. Can be hard to find.