Best 3 Laurens Bouillabaisse Recipes

**Unveiling the Delights of Bouillabaisse: A Culinary Journey through the Heart of Provence**

Originating from the sun-kissed shores of Provence, bouillabaisse is a sumptuous fish stew that embodies the essence of French culinary artistry. This cherished dish holds a special place in the hearts of seafood enthusiasts, celebrated for its vibrant flavors and aromatic broth. Immerse yourself in the rich tapestry of bouillabaisse, where the freshest catches of the day, an orchestra of Mediterranean herbs, and a symphony of spices come together to create a masterpiece.

Our culinary expedition into the realm of bouillabaisse unveils a treasure trove of delectable recipes, each with its unique interpretation of this Provencal gem. From the classic "Bouillabaisse Marseillaise," hailing from the bustling port city of Marseille, to the rustic charm of "Bouillabaisse Sétoise," representing the vibrant spirit of Sète, these recipes showcase the diverse culinary heritage of the region.

For those seeking a taste of tradition, "Lauren's Bouillabaisse" offers an authentic rendition, capturing the essence of this iconic stew with an array of fresh fish, shellfish, and a flavorful saffron-infused broth. If time is of the essence, "Simplified Bouillabaisse" provides a streamlined approach, delivering the exquisite flavors of bouillabaisse with a simplified ingredient list and reduced cooking time.

Vegetarians and seafood lovers alike can indulge in the vibrant "Vegetarian Bouillabaisse," a delightful symphony of vegetables, aromatic herbs, and a rich tomato-based broth. And for a taste of innovation, "Bouillabaisse Risotto" presents a creative fusion of classic French and Italian flavors, combining the sumptuousness of bouillabaisse with the creamy decadence of risotto.

Embark on this culinary voyage and discover the captivating world of bouillabaisse, where each recipe promises a unique gustatory adventure. Let the enticing aromas and exquisite flavors transport you to the sun-drenched shores of Provence, where the essence of this timeless dish awaits your exploration.

Check out the recipes below so you can choose the best recipe for yourself!

LAUREN'S BOUILLABAISSE

Lauren's Bouillabaisse image

This golden-colored soup is brimming with an assortment of seafood and is paired with savory, colorful sourdough toast with spread.- Lauren Covas, New Brunswick, New Jersey

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 12 servings (5 quarts).

Number Of Ingredients 21

Ingredients

2/3 cup chopped roasted sweet red pepper, drained
1/4 cup reduced-fat mayonnaise
TOASTS:
6 slices sourdough bread
1 garlic clove, halved
BOUILLABAISSE:
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 plum tomatoes, chopped
1/2 teaspoon saffron threads or 2 teaspoons ground turmeric
3-1/2 cups cubed red potatoes
2-1/2 cups thinly sliced fennel bulb
1 carton (32 ounces) reduced-sodium chicken broth
3 cups clam juice
2 teaspoons dried tarragon
24 fresh littleneck clams
24 fresh mussels, scrubbed and beards removed
1 pound red snapper fillet, cut into 2-inch pieces
3/4 pound uncooked large shrimp, peeled and deveined
1/4 cup minced fresh parsley

Steps:

Place red pepper and mayonnaise in a food processor; cover and process until smooth. Refrigerate until serving., For toasts, rub 1 side of each bread slice with garlic; discard garlic. Cut bread slices in half. Place on an ungreased baking sheet. Bake at 400 for 4-5 minutes on each side or until lightly browned., In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in tomatoes and saffron. Add the potatoes, fennel, broth, clam juice and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until potatoes are almost tender., Add the clams, mussels, snapper and shrimp. Cook, stirring occasionally, for 10-15 minutes or until clams and mussels open and fish flakes easily with a fork. Discard any unopened clams or mussels. Spoon into bowls; sprinkle with parsley. Spread pepper mayo over toasts; serve with bouillabaisse.

Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 684mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

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

Ingredients

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

Provided by Food Network Kitchen

Categories main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 23

Ingredients

1/2 cup mayonnaise
1/4 cup chopped jarred roasted red peppers, drained and patted dry
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 clove garlic, roughly chopped
Kosher salt
4 plum tomatoes, halved lengthwise
1 pound large shell-on shrimp
1 pound mussels
6 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
2 8-ounce bottles clam juice
1 wide strip orange zest
1 bulb fennel, quartered, cored and thinly sliced
1 large shallot, thinly sliced
2 cloves garlic, finely chopped
Kosher salt
Small pinch of saffron threads
1/2 cup dry white wine
1 1/2 pounds firm white fish (such as cod, monkfish or black sea bass), cut into 3-inch pieces
Freshly ground pepper
1 baguette, sliced and toasted
2 tablespoons finely chopped fresh parsley

Steps:

Make the rouille: Puree the mayonnaise, roasted red peppers, olive oil, lemon juice, garlic and a pinch of salt in a blender until smooth. Transfer to a small bowl; refrigerate until ready to serve.
Prepare the bouillabaisse: Grate the tomato flesh on the large holes of a box grater down to the skins; reserve the skins separately. Peel and devein the shrimp, reserving the shells and tails for the broth; clean and debeard the mussels. Refrigerate the seafood until ready to use.
Make the broth: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the shrimp shells and tails and cook, stirring, until bright red, about 3 minutes. Stir in the tomato paste until incorporated, about 30 seconds. Add the clam juice, 4 cups water, the reserved tomato skins, the orange zest and 1/4 cup of the sliced fennel. Bring to a boil, then reduce the heat to medium; simmer until the liquid is reduced to about 4 cups, 12 to 15 minutes. Strain the broth through a fine-mesh sieve set over a bowl, pressing on the solids to extract the liquid; reserve the broth.
Wipe out the pot and heat the remaining 3 tablespoons olive oil over medium heat. Add the remaining fennel, the shallot, garlic and a pinch of salt; partially cover and cook, stirring occasionally, until the fennel begins to soften, about 5 minutes. Add the reserved grated tomato flesh and cook, stirring, until slightly thickened, about 2 minutes. Stir in the saffron, then add the wine and simmer until the liquid is reduced by about two-thirds, about 4 minutes. Add the reserved broth and return to a simmer.
Add the mussels to the pot; cover and cook 4 minutes. Add any thick pieces of fish and cook, covered, 2 minutes. Add the remaining fish and the shrimp and cook, covered, until the mussels open and the fish and shrimp are just cooked through, 3 to 4 more minutes. (Discard any mussels that do not open.) Season with salt and pepper.
Spread the baguette with the rouille and serve with the bouillabaisse. Sprinkle with parsley.

Tips:

Use the freshest seafood possible. This will make a big difference in the flavor of your bouillabaisse.
Don't overcrowd the pot. Give the seafood plenty of room to cook through.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough.
Use a variety of seafood. This will add more flavor and depth to your bouillabaisse.
Use a good quality fish stock. This will also add flavor to your bouillabaisse.
Season the bouillabaisse well. Use salt, pepper, and other spices to taste.
Serve the bouillabaisse with a variety of accompaniments. This could include croutons, rouille, and/or aioli.

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. With a little planning and preparation, you can make a bouillabaisse that will impress your friends and family.