BOUILLABAISSE FISH BROTH
Steps:
- Wash the fish bones well in cold, clean water to remove impurities. Split the lobster shells and clean by removing the light green tomalley (liver) in the body cavity and the feathery gills at the head section. Save the peeling from fresh cooked or raw shrimp. Discard the digestive tract, but save the heads if any. In a large stock pot heat olive oil and fish bones, lobster shells and shrimp shells. Cook over medium heat for 20 minutes to give broth a rich flavor. Meanwhile, put the vegetables in a food processor fitted with a steel blade and pulse to finely chop. Add the vegetables to the stock pot and saute them along with the fish bones for 15 minutes to sweat and caramelize the vegetables. Add the tomato, saffron and other herbs and seasonings and continue to saute for 10 minutes. Stir to ensure that nothing burns or sticks to the bottom of the pan. Add the white wine and reduce by half. Add the fish stock and water and bring to a boil. Reduce to a simmer, and cook 1 1/2 hours. Skim a foamy particles that rise to the surface during cooking. Drain through cheesecloth lined sieve and cool in an ice bath.
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Ahmed Mustak
[email protected]I highly recommend this recipe.
Remedi Jones
[email protected]This was the best bouillabaisse I've ever had!
Tristan Keightley
[email protected]Wow! This bouillabaisse was incredible.
Pretty Pretty
[email protected]This bouillabaisse was amazing! The broth was rich and flavorful, and the fish and seafood were cooked perfectly. I will definitely be making this again.
Boom Ali
[email protected]I've been making this bouillabaisse recipe for years and it's always a hit. The broth is so flavorful and the fish is always cooked perfectly. I highly recommend this recipe.
Abdullah Ashraf
[email protected]This was my first time making bouillabaisse and it turned out great! The recipe was easy to follow and the dish was absolutely delicious. I will definitely be making this again.
Rayna Layswn
[email protected]This recipe was a disaster! The broth never thickened and the fish was completely raw. I had to throw the whole thing away.
Rose Chirume
[email protected]I was disappointed with this recipe. The broth was too fishy and the fish was mushy. I won't be making this again.
jonathan chapman
[email protected]This bouillabaisse was good, but not great. The broth was a bit bland and the fish was slightly overcooked. I think I'll try a different recipe next time.
Sheri
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I've made it several times and it's always a hit with my family and friends.
Orjiukwu Juliet
[email protected]Wow! This bouillabaisse was incredible. The saffron and orange zest really made the dish. I highly recommend this recipe.
Justin Hawkins
[email protected]This was the best bouillabaisse I've ever had! The broth was so flavorful and the fish was cooked perfectly. I will definitely be making this again.
Anthony Anayo
[email protected]I've never made bouillabaisse before, but this recipe was easy to follow and the results were amazing. The broth was rich and flavorful, and the fish and seafood were cooked to perfection. My family loved it!
M Aliyan
[email protected]This bouillabaisse was divine! The broth was incredibly flavorful and the fish was cooked perfectly. I especially loved the addition of the saffron and orange zest, which gave the dish a beautiful color and a subtle citrus flavor.