How To make Bouillabaise
- G. Granaroli XbrG76A - MM:MK VMXV03A 1 lb Fin fish (red snapper,
-flounder, trout) 1/2 To 1 lb shrimp, lobster,
-scallops,crab meat-any or -all 18 sm Clams, mussels, or lobster
-claws-any or all 1/4 c Olive oil
1 lg Onion finely chopped
2 Shallots minced
4 Cloves garlic finely chopped
28 oz Can tomatoes (coarsely
-chopped) with liquid 2 c Fish stock, clam juice or
-chicken broth 1/2 c Dry sherry
2 ts Salt
1/2 ts Each thyme, basil, saffron
Pepper to taste Fresh chopped parsley for -garnish Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp, lobster, crab. Scrub clams and mussels. Saute onions, garlic and shallots in oil on low heat until lightly golden. In a large pot, put in all liquids and seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes. Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.
How To make Bouillabaise's Videos
Easy Traditional Bouillabaisse Recipe
Easy Traditional Bouillabaisse
Fine dining red mullet with bouillabaisse and carrot
Hey guys! We're going to clean and prepare a beautiful red mullet. After cleaning I'm cooking it sous-vide and from the bones we're going to make a delicious bouillabaisse. Later on I serve it with a carrot cream, some carrot garnish and a hollandaise that's based on the bouillabaisse. It maybe sounds like a lot, but it's definitely worth it!
Enjoy guys!
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Bouillabaisse | Everyday Gourmet S6 E35
As seen on Everyday Gourmet.
Meet Brittany's Bouillabaisse
You can make this delicious dish with fish or seafood, it taste as good as a bouillabaisse and take a fraction of the time.
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Bouillabaisse French Fish Soup | Chef Jean-Pierre
Hello There Friends, Bouillabaisse is a Traditional dish from my hometown in France. I am not making it Traditional as it is very difficult to get those ingredients in South Florida. Although! I made it as tasty as I could, and as easy as I could for all of you! Remember, if you don't have an ingredient. JUST DON'T PUT IT IN! Cooking is meant to be fun and inventive, so have fun with this Bouillabaisse and let me know what you think in the comments below!
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How to Make Authentic Bouillabaisse
I call this Kimbo’s Bouillabaisse because there are so many different ways to make this dish. Basically a fish stew that has been around for hundreds of years in many countries. So obviously there have been many different iterations of this dish. Below is a basic method for making a good base for a fish stew using some of the best methods I have come across over the years. You can change the fish ingredients as you like and what is available in the market at the time. Personally I like at least 2 white fish and a couple of shellfish to add depth.