NEW ORLEANS-STYLE BOUILLABAISSE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the broth: Heat the oil in a medium pot over medium-high heat. Add the shrimp heads and shells and saute a few minutes until starting to brown. Add the celery, bay leaf, leeks, onions and peppercorns; stir for a couple of minutes. Add the herb bundle and cover with the stock, then add the saffron and bring to a simmer. Let bubble gently for about 30 minutes. Strain and reserve.
- For the spicy garlic aioli: Whisk together the egg yolk, garlic, Dijon and lemon juice in a small bowl. Whisking constantly, slowly stream in the oil to emulsify. Season with salt, pepper and hot sauce.
- For the bouillabaisse: Heat 1 tablespoon of the oil in a medium to large Dutch oven over medium-high heat. Add the andouille and cook until browned and crisp. Remove from the pan and set aside.
- Reduce the heat to medium and add the remaining tablespoon olive oil to the Dutch oven. Add the garlic, celery, onions, fennel and bell peppers. Let sweat for 8 to 10 minutes, adding the tomatoes during the last few minutes of cooking. Raise the heat to medium-high, add the beer and bring to a simmer. Let reduce for a few minutes, then add 2 to 3 cups of the shrimp stock and bring to a simmer. Add the redfish and shrimp and let cook through, 3 to 4 minutes. Remove from the heat and stir in the crabmeat to heat through. Season with Old Bay and hot sauce and add the andouille back to the pot.
- To serve: Spread the aioli on the toasted baguette slices and divide among four shallow bowls. To each bowl, add three pieces of fish, three pieces of shrimp, some crab and some Andouille. Pour in some of the broth, making sure to include the vegetables in the broth. Garnish with the reserved fennel fronds.
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aira sanchez
[email protected]This bouillabaisse was delicious! The broth was rich and flavorful, and the seafood was cooked perfectly. I especially loved the addition of the Pernod, which gave the dish a nice anise flavor.
Gregory Wrigt
[email protected]I'm not a big fan of bouillabaisse, but I thought this recipe was pretty good. The broth was flavorful and the seafood was cooked perfectly. I would definitely recommend this recipe to anyone who likes bouillabaisse.
Official Äbdul Khalid
[email protected]This bouillabaisse was just okay. The broth was a bit bland for my taste and the seafood was a little overcooked. I think I would have liked it better if I had used a different recipe.
Aiden Plummer
[email protected]I was really disappointed with this bouillabaisse. The broth was bland and the seafood was overcooked. I would not recommend this recipe to anyone.
Binod Bindasha (Bनोद Bन्दाश)
[email protected]This was the best bouillabaisse I've ever had! The broth was rich and flavorful, and the seafood was cooked perfectly. I especially loved the addition of the saffron and fennel, which gave the dish a unique and delicious flavor.
Nouman Abbasi
[email protected]This bouillabaisse was a bit too spicy for my taste, but I still enjoyed it. The broth was flavorful and the seafood was cooked perfectly. I would definitely recommend this recipe to anyone who likes spicy food.
Salik Khawaja
[email protected]I'm not a big fan of seafood, but I really enjoyed this bouillabaisse. The broth was so flavorful and the seafood was cooked perfectly. I would definitely recommend this recipe to anyone, even if they're not a big fan of seafood.
Honaija Akter
[email protected]This bouillabaisse was delicious! The broth was rich and flavorful, and the seafood was cooked perfectly. I especially loved the addition of the Pernod, which gave the dish a nice anise flavor.
WOLDE AMANUEL
[email protected]This bouillabaisse was a disaster! The broth was way too salty and the seafood was rubbery. I had to throw the whole thing out. I would not recommend this recipe to anyone.
Daniel Vinette
[email protected]I thought this bouillabaisse was just okay. The broth was a bit bland for my taste and the seafood was a little overcooked. I think I would have liked it better if I had used a different recipe.
JohnG
[email protected]This was my first time making bouillabaisse, and I was really happy with the results. The recipe was easy to follow and the dish turned out great. The broth was flavorful and the seafood was cooked perfectly. I will definitely be making this again.
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[email protected]I'm a big fan of bouillabaisse, and this recipe did not disappoint. The broth was flavorful and the seafood was cooked to perfection. I would definitely recommend this recipe to anyone looking for a delicious and authentic bouillabaisse.
Ghafar Sab
[email protected]This bouillabaisse was a hit with my family! The flavors were rich and complex, and the seafood was cooked perfectly. I especially loved the addition of the saffron and fennel, which gave the dish a unique and delicious flavor.