Bouillabaisse, the classic Provençal fish stew from Marsais,
Bouillabaisse. the classic Provençal fish stew from Marsais. So the question I struggled with was do I call this fish soup bouillabaisse or provençal fish soup? The reason is that there will some pedants who are so outraged by me calling it bouillabaisse, they will argue that a true bouillabaisse has 27 different variety of fish in there. So to those out there who are angry with me, just relax please it's just cooking isn't it? My understanding is the origins of bouillabaisse is that the fishermen sold all the fish that they could and the meagre offerings that they were left with is what they took home to their wives who got creative and made a soup/stew with the little tiddlers and that is artisan peasant food at it's best, so for those still with me and not foaming at the mouth with rage, I hope you really want to give bouillabaisse a try.
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Easy Bouillabaisse Recipe - French Fish Stew with Rouille - How to Make Bouillabaisse
Easy Bouillabaisse recipe. Sometimes you just want a French fish stew. With a briny broth to soak up with slices of bread slathered with spicy mayonnaise. I take some shortcuts to make this an easy recipe for enjoying bouillabaisse with simple ingredients, including how to make rouille with mayo. It's almost like sitting in the ocean breeze with a bistro glass of red wine. Recipe uses a pre-made fish stock. Ingredients below or at
Chapters
0:00 Tips for ready-made bouillabaisse ingredients
1:27 Building the flavor of classic bouillabaisse
2:52 Bouillabaisse base
3:19 What is rouille & how to make it
4:48 Putting together the seafood stew
6:43 Serving bouillabaisse
BOUILLABAISSE RECIPE
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Serves 2-3
adapted from Serious Eats:
**Ingredients**
1/4 C olive oil
1 med onion, thinly sliced
1 leek, sliced into half inch-thick slices, white and light green parts
1/3 medium fennel bulb, thinly sliced
1/4 C Pernod or pastis
2 large pinches of saffron
3 cloves garlic, smashed
1-2 sprigs of fresh thyme
1-2 sprigs of fresh parsley (optional)
2-3 inch of orange peel
1 bay leaf
1 can of diced tomatoes
4 cups of seafood stock
2-4 servings of delicate, firm, oily, and lean fish (sea bream, sea bass, snapper, monkfish, turbot, John Dory, and Dover sole)
3 mussels per serving
3 shrimp per serving
3 clams per serving
half a lobster tail per serving (optional)
ROUILLE RECIPE WITH MAYO
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**Ingredients**
2 tbsp panko or bread crumbs
1 garlic clove, grated
2 tbsp mayo
small pinch of saffron
healthy pinch of cayenne and/or hot paprika
pinch of salt
toasted slices of baguette
**Save the shellfish shells for shellfish stock!
Recipe summary: Cook down onions, leeks, and fennel in olive oil over medium heat until softened and slightly browning. Pour in pastis to scrape up the browned bits and cook off alcohol for 3-5 minutes. Add garlic, spices, orange peel, saffron, herbs, and tomato. Simmer together for a few minutes. Add stock, bring to a boil, reduce to a simmer for 30-40 minutes. Make the rouille by stirring together all ingredients, adding a few spoonfuls of broth to thin it out to desired consistency.
Once broth is ready, strain out vegetables and all back to the pot. Add clams/mussels first. When they start to open, add the fish. After 3-6 minutes, turn off the heat and add the lobster (if using) and shrimp, letting the residual heat cook them tenderly.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
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Mediterranean Seafood Stew - Zarzuela de Pescado
EPISODE #63 - Mediterranean Seafood Stew - Zarzuela de Pescado
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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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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.
How to Make French Bouillabaisse, Part 1
Epicurious's Around the World in 80 Dishes takes you to Provence, France, with a demonstration of a recipe for Bouillabaisse (the traditional Provençal seafood stew) prepared by Chef Lynne Gigliotti of The Culinary Institute of America.
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How to Make French Bouillabaisse, Part 1