Best 4 Creole Bouillabaisse Recipes
Creole bouillabaisse is a hearty and flavorful seafood stew that originated in the vibrant city of New Orleans. This unique dish seamlessly blends the culinary traditions of France and Louisiana, resulting in a tantalizing fusion of flavors. Unlike its French counterpart, Creole bouillabaisse is characterized by its bold use of spices, such as cayenne pepper and paprika, which impart a distinct smoky and piquant flavor. This rich stew is typically prepared with an assortment of seafood, including shrimp, crab, fish, and mussels, all simmered in a fragrant broth infused with aromatic vegetables, herbs, and white wine. Creole bouillabaisse is often served with crusty bread or rice, allowing diners to soak up every drop of the delectable broth.
In this article, you'll find a collection of delectable Creole bouillabaisse recipes that capture the essence of this classic dish. Whether you prefer a traditional approach or a more contemporary twist, these recipes offer something for every palate. From the classic Creole bouillabaisse with its aromatic broth and medley of seafood to a modern version featuring a creamy tomato-based sauce and succulent shrimp, each recipe promises a unique culinary experience. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey to the heart of New Orleans with these tantalizing Creole bouillabaisse recipes.
CAJUN BOUILLABAISSE
This is my version of Bouillabaisse. It was passed down to me from my grandfather and I adapted it to my tastes. Hope you enjoy it!
Provided by NW Cajun Foodie
Categories Chowders
Time 1h15m
Yield 8-9 Cups, 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a Dutch oven. Add chopped vegetables with.
- garlic, thyme and bay leaves. Cook 5 minutes.
- Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer15 minutes.
- Add the scrubbed mussels (make sure beard is removed), shelled shrimp, scallops (cut in half) and the fish (cut in chunks). Cook 15 minutes longer and be careful when you stir it that you don't break up fish. Serve up Bouillabaisse in soup plates with hot French bread.
Nutrition Facts : Calories 500, Fat 14.4, SaturatedFat 2.3, Cholesterol 233.3, Sodium 1149.6, Carbohydrate 24.2, Fiber 3.9, Sugar 9.3, Protein 60
CREOLE BOUILLABAISSE
Thackeray wrote The Ballad of Bouillabaisse: This bouillabaisse a noble dish is- a sort of soup, or broth, or stew, or hotchpotch of all sorts of fishes.....
Provided by Molly53
Categories Creole
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 16
Steps:
- Cut mushrooms into thin slices and allow to stand until needed.
- Melt butter; saute onions, garlic and flour until golden brown.
- Add tomato pulp and 2 cups of water, 4 cloves, bay leaves, curry, 1/4 cup of sherry and Tabasco sauce.
- Simmer for 30 minutes.
- Season with salt.
- While sauce is simmering, cook fish fillets in simmering water with 4 cloves and remainder of sherry for 15 minutes.
- Combine mushrooms and sauce with fish and cook for five minutes.
- Remove pieces of fish from sauce, place on buttered toast on a large platter; pour sauce over fish and serve.
Nutrition Facts : Calories 217.5, Fat 3.4, SaturatedFat 1.5, Cholesterol 88.2, Sodium 347.5, Carbohydrate 7.7, Fiber 1.4, Sugar 3.3, Protein 36.2
COMMANDER'S PALACE CREOLE BOUILLABAISSE
The dish known today as bouillabaisse was created by Marseille fishermen who wanted to make a meal when they returned to port. Rather than using the more expensive fish, they cooked the common rockfish and shellfish that they pulled up with their nets and lines, usually fish that were too bony to serve in restaurants, cooking them in a cauldron of sea water on a wood fire and seasoning them with garlic and fennel. Tomatoes were added to the recipe in the 17th century, after their introduction from America. This zesty version is courtesy of Chef Jamie Shannon of Commander's Palace in New Orleans, as featured in the Louisiana New Garde television show. The broth can be made up to two days ahead, covered and stored in the refrigerator.
Provided by Molly53
Categories Creole
Time 2h
Yield 8 serving(s)
Number Of Ingredients 31
Steps:
- To make the broth base: Heat olive oil in a large pot; saute the garlic until golden.
- Add the crab and shrimp shells; saute for ten minutes.
- Add the rest of the vegetables and cook until tender, about 20 mintues.
- Add stock or water and wine, herbs and saffron; simmer for an hour.
- Puree in batches and strain.
- To make the bouillabaisse: In a large pan, heat 1/4 cup of olive oil over medium heat and saute garlic until golden.
- Add mussels, shrimp, seafood sausage and fish; cook for about five minutes.
- Pour in the whie wine and cook, scraping the bottom of the pan to remove any browned bits.
- Add 8 cups of the broth and bring to a boil.
- In a medium pan, heat 1/4 cup olive oil and saute the vegetables until tender.
- Add oysters and crab meat to the broth and seafood mixture.
- Add sauteed vegetables to the mixture and season to taste with salt and pepper.
Nutrition Facts : Calories 865.4, Fat 35.9, SaturatedFat 5.6, Cholesterol 244.2, Sodium 1729.5, Carbohydrate 68.9, Fiber 9.9, Sugar 14.2, Protein 63
NEW ORLEANS-STYLE BOUILLABAISSE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the broth: Heat the oil in a medium pot over medium-high heat. Add the shrimp heads and shells and saute a few minutes until starting to brown. Add the celery, bay leaf, leeks, onions and peppercorns; stir for a couple of minutes. Add the herb bundle and cover with the stock, then add the saffron and bring to a simmer. Let bubble gently for about 30 minutes. Strain and reserve.
- For the spicy garlic aioli: Whisk together the egg yolk, garlic, Dijon and lemon juice in a small bowl. Whisking constantly, slowly stream in the oil to emulsify. Season with salt, pepper and hot sauce.
- For the bouillabaisse: Heat 1 tablespoon of the oil in a medium to large Dutch oven over medium-high heat. Add the andouille and cook until browned and crisp. Remove from the pan and set aside.
- Reduce the heat to medium and add the remaining tablespoon olive oil to the Dutch oven. Add the garlic, celery, onions, fennel and bell peppers. Let sweat for 8 to 10 minutes, adding the tomatoes during the last few minutes of cooking. Raise the heat to medium-high, add the beer and bring to a simmer. Let reduce for a few minutes, then add 2 to 3 cups of the shrimp stock and bring to a simmer. Add the redfish and shrimp and let cook through, 3 to 4 minutes. Remove from the heat and stir in the crabmeat to heat through. Season with Old Bay and hot sauce and add the andouille back to the pot.
- To serve: Spread the aioli on the toasted baguette slices and divide among four shallow bowls. To each bowl, add three pieces of fish, three pieces of shrimp, some crab and some Andouille. Pour in some of the broth, making sure to include the vegetables in the broth. Garnish with the reserved fennel fronds.
Tips:
- Use fresh seafood: The quality of your seafood will make a big difference in the final dish. Look for fish and shellfish that are fresh and have a mild, briny smell.
- Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Fish should be cooked until it is just opaque in the center, and shellfish should be cooked until it is just tender.
- Use a variety of vegetables: Bouillabaisse is a great way to use up a variety of vegetables. Some good choices include tomatoes, onions, leeks, fennel, and potatoes.
- Use a flavorful broth: The broth is the foundation of a good bouillabaisse. Use a combination of fish stock, white wine, and saffron to create a flavorful and aromatic broth.
- Serve with crusty bread or rice: Bouillabaisse is traditionally served with crusty bread or rice. The bread or rice can be used to soak up the flavorful broth.
Conclusion:
Creole bouillabaisse is a delicious and flavorful seafood stew that is perfect for a special occasion. With its combination of fresh seafood, vegetables, and a flavorful broth, bouillabaisse is a dish that is sure to impress your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
