Best 7 Fishermans Bouillabaisse Recipes

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Prepare to tantalize your taste buds with a culinary journey to the vibrant shores of the Mediterranean. Fisherman's bouillabaisse, a classic French seafood stew, awaits you, promising an explosion of flavors and aromas in every spoonful. This hearty dish, originating from the sun-kissed city of Marseille, is a symphony of the sea, featuring an array of freshly caught treasures from the deep. Dive into the depths of this culinary masterpiece as we unravel its secrets and guide you through three distinct recipes, each offering a unique interpretation of this beloved dish. Whether you prefer the traditional Provençal style, a contemporary twist, or a simplified version for everyday indulgence, we have the perfect recipe to suit your palate and culinary skills. So, gather your ingredients, ignite your stove, and embark on this delectable voyage into the world of fisherman's bouillabaisse.

Let's cook with our recipes!

MARK BITTMAN'S BOUILLABAISSE



Mark Bittman's Bouillabaisse image

You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base. This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it. There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally. Another is to use shrimp shells. A third is to accumulate lobster bodies, which make fantastic stock. In any case, you combine whatever you have with some aromatics (thyme branches, onion, celery, carrot, garlic, peppercorns) add water and simmer for 15 to 30 minutes. Cool, strain and freeze if you like. When you're ready to make the soup, procure your seafood - pretty much any combination of fish and shellfish will do, but avoid dark-fleshed fish - and go forth. From there, it's no more difficult than making a pot of vegetable soup.

Provided by Mark Bittman

Categories     dinner, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20

Good olive oil, as needed
4 to 8 thick slices good bread
1 onion, chopped
4 cloves garlic, chopped
2 celery stalks, trimmed and chopped
1 carrot, trimmed and chopped
1 medium new potato, peeled and chopped
1 small bulb fennel, trimmed and chopped
1/4 teaspoon saffron, optional
3 cups lobster or fish stock
2 cups chopped tomatoes, with their juice (canned are O.K.)
Salt and pepper
1 to 1 1/2 pounds chopped boneless fish and shellfish, preferably a variety
8 littleneck clams
8 mussels
2 sea scallops
2 tablespoons Pernod or other pastis, optional
Chopped fennel fronds, for garnish
Chopped basil or parsley, for garnish
Rouille, optional

Steps:

  • Heat oven to 400 degrees; brush bread liberally with olive oil, and bake on a sheet, turning once, until golden and crisp, about 5 minutes. Set aside.
  • Add enough olive oil to a Dutch oven, deep skillet or shallow pot to make a thick layer (don't skimp) on the bottom. In it, cook onion, garlic, celery, carrot, potato, fennel and saffron until glossy. Add stock and tomato and bring to a moderate boil; cook until thick and stewy rather than soupy. Season to taste; it should be so delicious that you don't even care whether you add fish.
  • Lower heat to a simmer, and, as you add fish, adjust heat so that the liquid continues to bubble gently. Add fish in order of how long they will take to cook. Monkfish, striped bass and squid are fish that might require more than a few minutes, so add them first. About five minutes later add clams and mussels, holding back any fish that has been cooked or will cook in a flash. When mollusks open, add remaining fish. Cut scallops into quarters and place in the bottom of 4 bowls.
  • Add pastis if you're using it; taste and adjust seasoning. Ladle hot soup and fish over the scallops, distributing clams and mussels evenly. Garnish and serve with croutons and rouille, if you're using.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1002 milligrams, Sugar 6 grams, TransFat 0 grams

BOUILLABAISSE



Bouillabaisse image

Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course

Provided by Barney Desmazery

Categories     Dinner, Fish Course, Lunch, Main course, Soup, Starter

Time 2h

Number Of Ingredients 29

1 leek, green top left whole, white finely sliced
small bunch fresh thyme
3 bay leaves
bunch parsley, stalks whole, leaves roughly chopped
2 strips of orange peel
1 mild red chilli
4 tbsp olive oil
2 onions, chopped
1 leek
1 fennel, fronds picked and reserved, fennel chopped
4 garlic cloves, minced
1 tbsp tomato purée
1 star anise
2 tbsp Pernod, optional, if you have it
4 large, ripe tomatoes, chopped
large pinch (⅓ tsp) saffron strands
1 ½l fish stock
100g potato, one peeled piece
1kg of filleted mixed Mediterranean fish, each fillet cut into large chunks. (We used a mix of red and grey mullet, monkfish, John Dory and gurnard)
300g mussels, optional
2 garlic cloves
1 small chunk of red chilli (optional)
small pinch saffron
1 piece of potato, cooked in the broth, (see above)
1 egg yolk
100ml olive oil
1 tbsp lemon juice
½ baguette, thinly sliced
1 tbsp olive oil

Steps:

  • To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside - can be made a day ahead and kept in an airtight container.
  • Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
  • Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
  • While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
  • Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
  • Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.72 milligram of sodium

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

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

BOUILLABAISSE



Bouillabaisse image

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 41

4 tablespoons canola oil
6 sea scallops, patted dry
Kosher salt and freshly ground black pepper
Six 3-ounce halibut fillets
6 anchovies, drained and finely chopped
4 tablespoons unsalted butter, slightly softened
Kosher salt and freshly ground black pepper
6 large red shrimp, such as Carabineros, shells and heads on
18 mussels, scrubbed
Three 8-ounce lobster tails, boiled in salted water for 5 minutes, drained and halved lengthwise
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons chopped fresh tarragon, plus more for garnish
1 teaspoon finely grated lemon zest
Six 1/2-inch-thick slices baguette, lightly toasted
Finely chopped fresh chives, for garnish
1/4 cup canola oil
5 cups raw shrimp shells, heads and tails (about 2 pounds), rinsed well
1 medium yellow onion, peeled and coarsely chopped
1 small carrot, coarsely chopped
1 medium stalk celery, coarsely chopped
1 cup white wine
2 plum tomatoes, coarsely chopped
10 sprigs fresh flat-leaf parsley
1 bay leaf
1/2 teaspoon whole black peppercorns
1/2 cup mayonnaise
2 anchovies, drained and finely chopped
2 tablespoons tomato powder
2 teaspoons tomato paste
1 green onion (green and pale green parts), thinly sliced
Juice and finely grated zest of 1/2 lemon
Juice and finely grated zest of 1/2 lemon
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 small head fennel, halved and thinly sliced
1 small onion, halved and thinly sliced
1/2 cup pastis, such as Pernod
One 15-ounce can plum tomatoes, drained
Pinch of saffron
Pinch of Calabrian chile flakes
1 head garlic, halved crosswise

Steps:

  • For the shrimp stock: In a large saucepan over high heat, heat the oil until almost smoking. Add the shrimp shells and tails, onion, carrot and celery and saute, stirring occasionally, for 5 minutes. Add the wine and cook until reduced by half, then add 10 cups of cold water, the tomatoes, parsley, bay leaf and peppercorns. Bring to a boil, reduce the heat to medium low and simmer, skimming the surface occasionally, for 40 minutes.
  • Strain the stock through a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids. The stock can be made 2 days in advance and stored tightly covered in the refrigerator, or frozen up to 3 months.
  • For the tomato aioli: Combine the mayonnaise, anchovies, tomato powder, tomato paste, green onion, lemon juice, lemon zest, salt and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • For the broth: Heat the oil in a large, high-sided saute pan over high heat and cook the fennel and onion until they begin to soften. Add the pastis and cook until reduced by half, about 5 minutes. Add the tomatoes, saffron, chile flakes and 2 cups of the shrimp stock. Bring to a boil, add the garlic and cook until reduced by half, about 10 minutes. Add 4 more cups of shrimp stock, reduce the heat and cook until the flavors meld and the broth reduces slightly, about 20 minutes. Strain the shrimp-tomato broth into a large bowl, discard the solids, pour the liquid back into the high-sided saute pan and set aside.
  • For the anchovy butter: Put the anchovies and butter in a bowl and mix until combined. Season with salt and pepper, cover and refrigerate until cold, at least 20 minutes.
  • For the seafood: Heat 2 tablespoons of the oil in a large saute pan over high heat. Season the scallops on both sides with salt and pepper. Sear the scallops on one side until golden brown, about 2 minutes, then turn over and cook for 30 seconds. Remove to a baking sheet.
  • Add another tablespoon of the oil to the pan and season both sides of the halibut fillets with salt and pepper. Sear on one side until golden brown, then turn over and cook for 30 seconds. Remove to the baking sheet with the scallops.
  • Heat the remaining tablespoon of oil in the large saute pan, season the shrimp with salt and pepper and sear until the shells become lightly golden brown, about 1 1/2 minutes per side. Deglaze the pan with 1 cup of the reserved shrimp-tomato broth. Transfer the liquid to the remaining shrimp-tomato broth in the high-sided saute pan.
  • Heat the shrimp-tomato broth over high heat. Add the mussels, cover and cook until they open, about 2 minutes. Remove the mussels to the baking sheet with a slotted spoon and discard any that did not open.
  • Add the seared seafood and lobster tails to the shrimp-tomato broth, cover and let cook for 2 minutes.
  • To serve: Add the anchovy butter to the broth and cook until thickened; stir in the parsley, tarragon and lemon zest. Top each baguette slice with a large dollop of tomato aioli and garnish with chives. Divide the seafood and broth among 6 large, slightly shallow soup bowls. Top each with a tomato aioli crouton and garnish with more parsley or tarragon or chives, if desired.

BOUILLABAISSE



Bouillabaisse image

There are 2 parts to Bouillabaisse, the rock- fish soup made from small fish and the larger fish that are poached in the soup.

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 27

4 pounds fish, depending on availability (girolles, scorpion fish, baby crabs)
Large pinch sea salt
1 tablespoon dried thyme
1 sprig rosemary
2 bay leaves
2 quarts water
Olive oil
3 onions, finely chopped
1 (28-ounce) can peeled tomatoes
6 medium potatoes, sliced
1 John Dory fish, cleaned and cut into big pieces
1 monkfish, cleaned and cut into big pieces
1 rascasse fish, cleaned
1 scorpion fish, cleaned
1 red Mullet, cleaned
Pinch saffron
1 lobster split in half
Croutons, recipe follows
Rouille, recipe follows
18 (1/2-inch thick) baguette slices
1/2 cup extra-virgin olive oil
To make the croutons lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes
12 cloves garlic
1/2 cup olive oil
1/2 teaspoon paprika
Finely chop the garlic and pulverize in a pestle and mortar. Gradually add olive oil and paprika until it becomes thick and creamy like mayonnaise.
Yield: 4 to 6 servings

Steps:

  • For the Rockfish Soup:
  • Prepare the fish by cutting off the gills and external hairy bits and discarding. Keep the fish in salt water.
  • Put the small rock fish (girolles, baby crabs, stone fish) into a large saucepan of cold water on high heat. Add the thyme, rosemary and bay leaves. Bring slowly to a boil, then simmer for 30 minutes.
  • For the Soup:
  • Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan. Cook the chopped onions until translucent. Pour in the tomatoes and cook for 5 minutes, then add the sliced potatoes. Place the pieces of John Dory and the monkfish on top.
  • Strain the rock fish soup through a strainer on top of the fish and boil for 5 minutes.
  • Place the rascasse, scorpion fish, and red mullet on top. Add a pinch of saffron and watch soup turn a rich yellow color. Finally add the lobster halves and cook for a maximum of 5 minutes.
  • Serve the big fish on a serving plate and the soup in a casserole. Serve the pieces of fish on the plate with potato slices and the Croutons with Rouille and pour the soup over the top. Eat immediately.

FISHERMAN'S BOUILLABAISSE



Fisherman's Bouillabaisse image

Make and share this Fisherman's Bouillabaisse recipe from Food.com.

Provided by Molly53

Categories     Halibut

Time 30m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
2 cloves garlic, finely chopped
1 cup water
1/2 cup dry white wine
1 envelope onion soup mix
1 tablespoon parsley, Finely Chopped
1 teaspoon thyme leaves
1 (14 1/2 ounce) can tomatoes (Canned tomatoes should be whole peeled tomatoes, undrained and chopped)
1 1/2 lbs lobster tails, There should be about 3 lobster tails that are cut into 3-inch
1 lb cod or 1 lb halibut steaks
6 clams, Well Scrubbed
6 mussels, Well Scrubbed

Steps:

  • In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden.
  • Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly.
  • Stir in tomatoes.
  • Bring to a boil, then simmer covered 15 minutes.
  • Add lobster and fish and simmer 10 minutes.
  • Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS).
  • Serve, if desired, with bread or rolls.

Nutrition Facts : Calories 423.2, Fat 17.1, SaturatedFat 2.5, Cholesterol 132.2, Sodium 1292.8, Carbohydrate 17.5, Fiber 2, Sugar 3.5, Protein 42.9

BOUILLABAISSE



Bouillabaisse image

Categories     Soup/Stew     Fish     Garlic     Onion     Potato     Shellfish     Tomato     Bake     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 22

For croutons
12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
For soup
1 (1- to 1 1/4 -lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon crumbled saffron threads
1 1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups white fish stock (or store-bought)
3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
1/2 pound cockles or small hard-shelled clams, scrubbed
1/2 pound cultivated mussels, scrubbed and any beards removed
1/2 pound large shrimp in shells
Rouille

Steps:

  • Make croutons:
  • Put oven rack in middle position and preheat oven to 250°F.
  • Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
  • Make soup:
  • Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
  • Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
  • Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
  • Stir 3 tablespoons broth from soup into rouille until blended.
  • Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
  • Top each serving with 1 teaspoon rouille and serve remainder on the side.

Tips:

  • Use the freshest seafood possible. This will make a big difference in the flavor of the bouillabaisse.
  • Don't be afraid to experiment with different types of seafood. You can use any combination of fish, shellfish, and crustaceans that you like.
  • Use a good quality fish stock. This will also make a big difference in the flavor of the bouillabaisse.
  • Don't overcook the seafood. Seafood cooks very quickly, so be careful not to overcook it or it will become tough.
  • Serve the bouillabaisse with a good quality bread. This will help to soak up the delicious broth.

Conclusion:

Bouillabaisse is a delicious and flavorful seafood stew that is perfect for a special occasion. It is a bit time-consuming to make, but it is well worth the effort. If you follow the tips above, you can make a bouillabaisse that will impress your friends and family.

Bouillabaisse is a classic French dish that is sure to please everyone at your table. It is a flavorful and hearty stew that is perfect for a special occasion. So next time you are looking for a delicious and impressive seafood dish, give bouillabaisse a try.

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