The witch stew????♀️#healthyrecipes #recipe
Bouillabaisse — Frenchy fish stew with croutons and rouille
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I refuse to write an actual recipe for a stew that's better improvised. FWIW, here's how I would make bouillabaisse in broad steps:
1) If you want rouille for the croutons, start with that, because the flavor improves as it sits around for awhile. Rouille is spicy aioli and aioli is garlicy mayonnaise made with olive oil, with or without egg yolk as an emulsifier. Some possible additions would be roasted red pepper, nuts, breadcrumbs, fish stock (maybe just the juice from your stew), lemon juice or vinegar, saffron, chili powder, etc. There is no one traditional recipe, so work with what you have and what you like. Just make a spicy, garlicy mayonanaise.
2) To start the stew, I'd cut up some form of onion, thin slice a fennel bulb (reserving the fronds for garnish), peel and chop some garlic and get all of that softening in a pan with olive oil. In the video I diced up an artichoke heart as well, but that probably wasn't worth it. Once soft, cover with fish stock if you have it or plain water if you don't.
3) If you don't have fish stock, you can just buy a cheap, whole white fish, cut off whatever good chunks of meat you can and reserve, stuff the bones and skin and head and everything into some cheese cloth along with some bay leaves and any vegetable trimmings you have, tie off the cloth and submerge it in your simmering pot. In a half hour, you'll have amazing seafood flavor and body in your stew, and you can just pull the cloth out and discard before you eat.
4) I'd do all of the above before prepping fresh tomatoes, because I think it's good to preserve their freshness and put them in halfway though. If you want to take their skins off, you can put them in the simmering stew until their skins split, pull them out and then the skins should peel off easily. Chop them roughly and get them simmering with everything else. Cook until they're pretty much broken down.
5) The stew is often flavored with dried orange peel, but I liked the result from using a fresh orange toward the end of cooking. Grate the zest into the stew and then squeeze in the juice. You can also add any last minute seasonings to taste at this point — I just did saffron and salt. Saffron is expensive so consider using paprika instead if you want a redder color.
6) Put your reserved fish chunks and any other seafood in the stew a few minutes before you plan to eat — most fish cooks very fast. This dish is traditionally made with a massive array of different kinds of fish, but I think it's cheaper and more sustainable to focus on making a great broth and then maybe just throw in some mussels at the end — cook them until they open up.
7) Slice up a baguette or some similar bread, toast the pieces under the boiler, top with rouille, and serve with the stew. Garnish with the fennel fronds.
Moqueca (Brasilian Fish Stew) | Jamie & Santos
We've launched a new channel, Food Tube Brasil, whooooo!!! And to kick it all off, Jamie has invited one of his oldest friends, Santos, to show us the beautiful and classic Brasilian dish - Moqueca. A delicious light fish stew, packed with a medley of fish, layered onions, chillies and peppers and coconut milk. This is the perfect dish for an early evening party before the dancing begins
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Low Calorie Easy to Make Slimming Fish Soup Recipe
I have been experimenting with low carb high bulk evening meals as a means to cut body fat. I normally have salid but as the winter months roll on its nice to have something warm and filling. I love this soup as you can just throw all the ingredients and let it cook.
Spicy Coconut Seafood Stew - PCC Nourishing Recipe
Adding chili and coconut milk to your mussels will give this dish a different dimension. Low fat milk can be used in place of the coconut milk. Finally, this dish is also great when paired it with a side of fries, steamed rice or crusty bread.
Get more nutrition tips here:
SERVES 4
• 4 cod fillets (approximately 100g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons butter
• 2 garlic cloves, sliced
• 1 yellow onion, finely chopped
• 1 teaspoon turmeric powder
• 2 stalks lemongrass, bruised
• 2 tablespoons fish sauce
• 2 chilli padi, chopped
• 1 cup white wine
• 1kg live mussels, washed, and de-bearded (See the
Glossary, page 179, for instructions on how to do this.)
• 1 cup coconut milk, or low fat milk
• Juice of 1 large lime
• 2 sprigs coriander, roughly chopped
• 2 kaffir lime leaves, finely sliced
DIRECTIONS
• Heat the oven to 230 degrees Celsius. Season the fish fillets with olive oil, salt and pepper. Place the fillets on a tray and bake in the oven for 10 minutes or till cooked through. Place the fillets in a big bowl each. Keep warm.
• In the meantime, melt the butter in a pot, and cook the garlic and onion for 5 minutes. Add the turmeric, lemongrass, fish sauce and chilli padi. When the onion has turned translucent, add the white wine. Let it come to a boil and then, add the mussels. Cover the pot with the lid. Leave the mussels on high heat for 2 to 3 minutes, shaking the pot from time to time.
• Remove the lid. The mussels should all be open (discard any un-opened ones). And add the coconut milk. Once it starts to bubble, turn off the heat and add the lime juice.
Give it a good stir and pour into the bowls with the fish fillets. Garnish with chopped coriander and kaffir lime leaf. Serve immediately with some crusty bread or rice to soak up all that lovely sauce!
Fish Stew Recipe - With Mixed Fish & Prawns - Recipes by Warren Nash
For a simple stew recipe that’s packed full of fresh flavours, you must try my Fish Stew Recipe. It’s made with fresh mixed fish and prawns to really get your taste buds going.
If you’re looking how to make fish stew with Korean, Indian or Nigerian flavours, this is a great base to start with.
Get the directions for my Fish Stew Recipe on my website:
Remember to subscribe to my channel for more recipes, cooking guides and collaborations here:
Ingredients (Serves 4 | Prep time: 20m Cooking time: 40m | 327 calories & 9.6g fat p/serving):
- 2 Onions
- 2 Garlic Cloves
- Oil (to fry)
- 1 Fish Stock Cube
- 500g Potatoes
- 150g Pre-cooked Prawns
- 350g Fresh Mixed Fish
- 100g Broccoli
- 100g Sweetcorn