Best 4 Baileys Bouillabaisse Fish Stew Recipes

Embark on a culinary journey to the vibrant shores of Marseille with this delectable Baileys Bouillabaisse Fish Stew, a harmonious blend of Provençal tradition and Irish charm. This exquisite seafood extravaganza showcases an orchestra of flavors, where the delicate sweetness of Baileys Irish Cream intertwines with the briny essence of an array of Mediterranean seafood, creating a symphony of tastes that will serenade your palate. Dive into the depths of this sumptuous stew, where succulent shrimp, tender mussels, and flaky white fish bask in a fragrant broth infused with saffron, fennel, and a hint of anise, paying homage to the classic French bouillabaisse. Accompanying this main event are three additional recipes that elevate the dining experience: a vibrant saffron rouille for an extra kick of flavor, garlicky croutons for textural contrast, and a refreshing fennel salad to cleanse the palate. Prepare to be swept away by the allure of this Baileys Bouillabaisse Fish Stew and its accompanying recipes, a testament to the boundless creativity of culinary exploration.

Let's cook with our recipes!

BAILEY'S BOUILLABAISSE (FISH STEW)

Bailey's Bouillabaisse (Fish Stew) image

Provided by Kitchen Crew

Categories Fish Soups

Number Of Ingredients 12

Ingredients

1 onion, chopped
2 c celery, chopped
3 potatoes, diced
3 c boiling water
2 c milk
1.5 lb cod
2 c broccoli, chopped
2 c cauliflower, diced
1.5 tsp salt
1/2 tsp pepper
1/2 tsp marjoram
1/2 tsp basil

Steps:

1. Cook the onion, celery, and potatoes in the water for 10 minutes.
2. Mix a little milk with the flour to form a soupy paste and set aside.
3. Add the remaining ingredients and bring to a boil.
4. Add the flour mixture, stirring constantly.
5. Simmer for 15 to 20 minutes.

BOUILLABAISSE WITH ROUILLE (FRENCH FISH STEW)

Bouillabaisse With Rouille (French Fish Stew) image

Bouillabaisse is a fish stew, originating from the south of France (Marseilles). I believe the story of the dish is much like that of Ciopinno. Years ago I worked at a restaurant in Zurich, called Bouillabaisse...which they were famous for. This brings back some memories, although I couldn't tell you if this recipe is truly authentic or not. I do know that traditionally the broth is served with toasted bread topped with rouille inside the bowl, and the fish and seafood are on the side. This recipe calls for topping the stew with the rouille and serving bread on the side. I think any combination of all three items would be delicious! Note that the combination of the fish and seafood doesn't really matter, basically 3 lbs of whatever your favourites are.

Provided by magpie diner

Categories < 4 Hours

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 29

Ingredients

2 leeks, washed and sliced thinly
1 Spanish onion, halved and sliced thinly
3 tablespoons olive oil
6 garlic cloves, peeled and finely chopped
2 bay leaves
2 carrots, peeled and roughly chopped
black pepper, freshly ground
4 medium potatoes, cut into large cubes
1/2 teaspoon ground fennel
2 slices orange peel, each about 3 inches long
1 teaspoon dried thyme (or use fresh if you have it)
2 teaspoons dried marjoram (or use fresh if you have it)
3 cups fish stock (or sub with 2 cups clam juice and 1 cup water)
2 tomatoes, diced
1 lemon
1 1/2 lbs cod fish fillets (or other white firm fish, or combination of different types of fish)
1/2 lb mussels (or any other shellfish you prefer such as clams, or a combination of different types of shellfish)
1 lb uncooked shrimp (or any other shellfish you prefer)
1 pinch saffron
1 cup fresh parsley, chopped fine
sea salt
2 cups breadcrumbs
1 cup parmesan cheese, freshly grated
1/8 teaspoon cayenne (to taste)
1/2 cup water
1/4 cup fresh basil, chopped fine (or 1 tbsp dried)
1/4 cup fresh parsley, chopped fine
3 tablespoons olive oil
1 loaf French bread

Steps:

Bouillabaisse: Pull out a large soup pot, heat the olive oil in it over medium heat. Add in the leeks and onions and saute for about 10 minutes, until they are soft. Once soft, add in the garlic, bay leaves, carrots and quite a few rounds of freshly ground black pepper. Leave that to saute for about another 5-10 minutes.
Stir the potatoes into the pot along with the fennel seed, orange peel, thyme and marjoram. Saute for about 10 minutes, stirring frequently.
Add in the stock or clam juice and water. Add in the tomatoes and squeeze in the juice from the lemon (watch no lemon pits fall in). Simmer for about 15 minutes, at which time the carrots should be tender and the potatoes cooked, but still firm.
This is a good point to make the Rouille (and toasted bread if you are using), while the broth simmers, so skip ahead to that step if you haven't already.
Add in the fish (not the shellfish yet), as well as the saffron and parsley and simmer for about 5 minutes. Then add the shellfish and cook until shells open up (ie with mussels and clams), and the prawns are pink and firm. Adjust the seasoning with sea salt and get ready to serve ASAP.
Rouille: Mix together the bread crumbs, parmesan and cayenne. Add the water and blend into a paste. Stir in the basil, parsley and olive oil. Rouille should be hot and flavourful so add more hot spice if you like.
As soon as the seafood is done, remove the bay leaves and orange peel, then ladle into warm bowls and serve with a spoonful of rouille on top and bread on the side. Alternatively, top each bowl with slices of toasted french bread topped with rouille.

BOUILLABAISSE

Bouillabaisse image

This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

Provided by Mary Young

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 40m

Yield 12

Number Of Ingredients 15

Ingredients

¾ cup olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel leaf
1 sprig fresh thyme
1 bay leaf
1 teaspoon orange zest
¾ pound mussels, cleaned and debearded
9 cups boiling water
salt and pepper to taste
5 pounds sea bass
1 pinch saffron threads
¾ pound fresh shrimp, peeled and deveined

Steps:

Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 6 g, Cholesterol 124.5 mg, Fat 18 g, Fiber 1 g, Protein 42.9 g, SaturatedFat 3 g, Sodium 202.9 mg, Sugar 2.3 g

BAILEY'S BOUILLABAISSE (FISH STEW)

Bailey's Bouillabaisse (Fish Stew) image

I just 'adopted' this recipe from the 'orphan recipes' list - will be trying and editting (if necessary) it. Sounds like a great comfort food.

Provided by WaterMelon

Categories Stew

Time 40m

Yield 9 serving(s)

Number Of Ingredients 12

Ingredients

1 large onion, diced
2 cups celery, diced
3 potatoes, diced
3 cups boiling water
2 cups skim milk
1 1/2 lbs cod or 1 1/2 lbs flounder fillets
2 cups broccoli, diced
2 cups cauliflower, diced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon basil

Steps:

Cook the onion, celery, and potatoes in the water for 10 minutes.
Mix a little milk with the flour to form a soupy paste and set aside.
Add the remaining ingredients and bring to a boil.
Add the flour mixture, stirring constantly.
Simmer for 15 to 20 minutes.

Nutrition Facts : Calories 162.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 33.6, Sodium 499.7, Carbohydrate 20.3, Fiber 3.2, Sugar 2.5, Protein 18.4

Tips:

Use high-quality ingredients for the best flavour.
Be sure to use a variety of seafood for a more complex flavour.
Don't overcook the seafood, or it will become tough.
Serve the bouillabaisse immediately after it is cooked, while it is still hot.
Garnish the bouillabaisse with fresh herbs or aioli for an extra touch of flavour.

Conclusion:

Baileys bouillabaisse is a rich and flavourful seafood stew. It is a classic French dish that is perfect for a special occasion or a casual meal. With its variety of seafood, vegetables, and herbs, bouillabaisse is a hearty and satisfying dish that is sure to please everyone at the table.