BOUILLABAISSE

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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

3 pounds fish heads and bone from nonoily fish, such as sole, flounder, snapper, or bass
2 leeks, white and light-green parts, plus dark-green leaves for bouquet garni
8 sprigs fresh tarragon
8 fresh sprigs flat-leaf parsley
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 can whole plum tomatoes (28 ounces)
2 tablespoons olive oil
4 small carrots, peeled, cut into 1/4-inch dice
4 stalks celery, cut into 1/4-inch dice
2 small onions, peeled, cut into 1/4-inch dice
4 cloves garlic, peeled, minced
1 teaspoon sweet paprika
8 sun-dried tomato halves (dry, not packed in oil)
1 teaspoon saffron strands
1/2 teaspoon turmeric
2 teaspoons harisssa (hot chili paste)
6 dried fennel branches
Peel from 3 oranges
3 lobsters (1 1/2 pounds each)
3 pounds mussels, scrubbed and beards trimmed
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
8 medium baking potatoes (about 2 pounds), peeled
4 pounds total fish fillets, such as halibut, red snapper, and monkfish, cut into 1 1/2-inch pieces
2/3 cup Rouille
1 loaf French bread, sliced into rounds and toasted

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.

Nurjamal Nurjamal
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This is the best bouillabaisse recipe I've ever tried. It's so easy to make and it always turns out perfect.


Grace Ntongama
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This bouillabaisse was a bit too spicy for my taste, but it was still very good.


MD Alif Khan
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This bouillabaisse is the perfect dish for a special occasion. It's elegant and delicious.


john cook
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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
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This bouillabaisse was a bit too salty for my taste.


MR Hossen YT
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I love the combination of flavors in this bouillabaisse. The saffron and fennel really shine through.


Majd Bassil
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This bouillabaisse is a bit time-consuming to make, but it's worth it. The end result is a truly special dish.


Danu Jayawardana
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I've never had bouillabaisse before, but this recipe made me a fan. It was so flavorful and satisfying.


Edomwonyi Saddam
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I'm allergic to shellfish, so I made this bouillabaisse with just fish. It was still delicious!


Aisha Baardman
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This is my go-to recipe for bouillabaisse. It's always a crowd-pleaser.


Salman Yousafzai
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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
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This bouillabaisse was disappointing. The broth was bland and the fish was overcooked.


Mary Wollenweber
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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
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This is the best bouillabaisse I've ever had! The flavors are incredible.


Ferrell Scott
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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
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The bouillabaisse was a bit too fishy for my taste, but the broth was delicious.


Erin gamer
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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
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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.


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