Best 3 Bouillabaisse Simplified Recipes

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

SIMPLE BOUILLABAISSE

Simple Bouillabaisse image

This appeared in a Times article called "Bouillabaisse and Chowders: An Eel-Soup Digression - Who Now Get the Best Vegetables and Fruits - A Dear Fish Market." The author is unknown. You may halve the amount of oil if you find it alarming.

Provided by Amanda Hesser

Categories lunch, one pot, soups and stews

Time 20m

Yield Serves 6

Number Of Ingredients 16

Ingredients

1 cup olive oil
2 medium tomatoes, peeled, seeded and sliced
1 small onion, thinly sliced
1 carrot, peeled and very thinly sliced
2 pinches saffron
1 bay leaf
4 sprigs parsley
2 cloves garlic
1 pound each boned and skinned cod and halibut (fluke or sea bass may be substituted for either), cut into 2-inch pieces
2 cups peeled and deveined medium shrimp
Juice of 1/2 lemon
Salt
Freshly ground black pepper
1 cup rich fish broth
1/2 cup white wine
6 slices toasted country bread

Steps:

In a large saucepan, heat the oil over medium-high heat. Add the tomatoes, onion, carrot, saffron, bay leaf and parsley. Peel and crush 1 garlic clove and add it to the pan. Add the fish, shrimp and lemon juice, season with salt and pepper and boil for 10 minutes. Add the fish broth and wine, bring to a rapid simmer and cook until the fish is just cooked through. Adjust the seasoning, adding more saffron, lemon juice, salt and pepper as desired.
Rub the toasts with the remaining peeled garlic clove. Set a toast in the bottom of each of 6 bowls and ladle the soup on top.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 32 grams, Carbohydrate 20 grams, Fat 39 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 728 milligrams, Sugar 4 grams, TransFat 0 grams

BOUILLABAISSE, SIMPLIFIED

Bouillabaisse, Simplified image

Provided by Victoria Granof

Categories Soup/Stew Fish Shellfish Tomato Quick & Easy Saffron Fennel Simmer Cookie

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 cloves garlic, peeled and smashed
1 large onion, peeled and sliced
1 small fennel bulb, thinly sliced
1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)
1 strip orange zest
1 (14-ounce) can whole peeled tomatoes, in juice
6 cups seafood stock (sold at most fish markets) or clam juice
Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels
1 bunch Italian parsley, chopped

Steps:

1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.
2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.
3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
5. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.
6. Add any crabmeat.
7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.
8. Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.