The addition of mussels and lobster is modern and delicious. Traditionally, bouillabaisse is served in two courses: the soup first and then the fish, but feel free to serve it as one.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 28
Steps:
- Remove gills and any traces of blood from fish heads. Thoroughly wash fish bones; cut them into lengths that will fit inside 12-quart stockpot. Set aside.
- Cut leeks into quarters lengthwise; slice 1/4 inch thick. Place in a small bowl of cold water; let soak 5 to 10 minutes to remove dirt and sand. Drain; set aside.
- Make a bouquet garni: Cut dark-green leek leaves into two 5-inch lengths. Arrange tarragon and parsley sprigs in center of one leaf. Place other leaf on top to enclose tarragon; tie with kitchen string.
- Roast seeds: Heat a small skillet over medium heat until very warm. Add coriander, fennel, and cumin seeds to warm skillet. Cook, shaking pan or stirring frequently, until toasted and fragrant, 2 to 3 minutes. Let seeds cool in a bowl.
- Strain whole tomatoes over small bowl, reserving liquid. Remove seeds; place tomatoes in bowl with liquid. Set aside.
- Heat oil in a 12-quart stockpot over medium heat; add reserved sliced leeks, carrots, celery, onions, garlic, and paprika. Cook until onions become translucent, about 5 minutes. Add reserved whole tomatoes and their liquid, sun-dried tomatoes, saffron, turmeric, harissa, roasted coriander, fennel, and cumin seeds. Stir to combine.
- Raise heat to high, add reserved fish heads and bones, and cook, stirring frequently, until bones are opaque, about 5 minutes. Add fennel branches, orange peel, and bouquet garni. Add water to just cover bones, about 4 quarts. Bring to a boil; skim foam from the surface. Reduce heat; simmer, uncovered, 25 minutes. Pour stock through a sieve into a large bowl; discard solids. Return liquid to pot.
- Meanwhile, bring a large stockpot of cold water to a rolling boil. Quickly add lobsters; cook about 12 minutes. Remove pan from heat. Drain lobsters; submerge in cold water to stop cooking. Drain again.
- Place 1 cup reserved stock in a large saucepan. Add 1 cup water. Bring to a boil; add mussels. Cover; cook until mussels open, 5 to 7 minutes. Remove from heat. Discard any mussels that do not open.
- Meanwhile, place stockpot with stock over medium-high heat; bring to a boil. Reduce heat to simmer. Season with salt and pepper. Add potatoes; cook until just tender, about 20 minutes. Add fish fillets; cook until opaque and cooked through, 3 to 5 minutes more. Remove tails and claws from lobsters (discard bodies or reserve for other use). Crack open claws and tail; add with mussels to pot; cook just long enough to warm. Serve with rouille and toasted French bread rounds.
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Nurjamal Nurjamal
[email protected]This is the best bouillabaisse recipe I've ever tried. It's so easy to make and it always turns out perfect.
Grace Ntongama
[email protected]This bouillabaisse was a bit too spicy for my taste, but it was still very good.
MD Alif Khan
[email protected]This bouillabaisse is the perfect dish for a special occasion. It's elegant and delicious.
john cook
[email protected]I'm not a big fan of fish, but I really enjoyed this bouillabaisse. The broth was so flavorful and the fish was cooked perfectly.
tamashiro
[email protected]This bouillabaisse was a bit too salty for my taste.
MR Hossen YT
[email protected]I love the combination of flavors in this bouillabaisse. The saffron and fennel really shine through.
Majd Bassil
[email protected]This bouillabaisse is a bit time-consuming to make, but it's worth it. The end result is a truly special dish.
Danu Jayawardana
[email protected]I've never had bouillabaisse before, but this recipe made me a fan. It was so flavorful and satisfying.
Edomwonyi Saddam
[email protected]I'm allergic to shellfish, so I made this bouillabaisse with just fish. It was still delicious!
Aisha Baardman
[email protected]This is my go-to recipe for bouillabaisse. It's always a crowd-pleaser.
Salman Yousafzai
[email protected]I followed the recipe exactly, but my bouillabaisse didn't turn out as good as I hoped. It was still tasty, but the broth was a bit too thin.
Michelle Rickard
[email protected]This bouillabaisse was disappointing. The broth was bland and the fish was overcooked.
Mary Wollenweber
[email protected]I'm not a big fan of seafood, but I really enjoyed this bouillabaisse. The broth was light and flavorful, and the fish was cooked perfectly.
Neffisanurye Neffisa
[email protected]This is the best bouillabaisse I've ever had! The flavors are incredible.
Ferrell Scott
[email protected]I made this bouillabaisse for a dinner party and everyone loved it! The broth was rich and flavorful, and the fish and shellfish were perfectly cooked.
Sonu Malik
[email protected]The bouillabaisse was a bit too fishy for my taste, but the broth was delicious.
Erin gamer
[email protected]This was my first time making bouillabaisse, and it turned out great! The broth was flavorful and the fish was cooked just right. I would definitely recommend this recipe.
Siphamandla Nicholas
[email protected]This bouillabaisse was a hit at my party! The flavors were complex and delicious, and the fish and shellfish were cooked perfectly. I will definitely be making this again.