Le poisson, le poisson, how I LOVE le poisson!: Bouillabaisse

Le poisson, le poisson, how I LOVE le poisson!:  Bouillabaisse

About four years ago, Tomato and her parents spent about a month floating around Europe before she met up with me and Lettuce at Oktoberfest, Take One.  Recounting her adventures, she mentioned more than twice how wonderful the Bouillabaisse in Marsailles was and even sent me a postcard with the recipe printed on it.

Tomato’s Bouillabaisse from Marsailles

Since the postcard is completely in French, it was no use to me today, but it’s the thought that counts.  Anyway, even though it originated as a simple Mediterranean fisherman’s soup, it is apparently a huge process and, when done right, takes hours to make. The time comes from first boiling up whole fish parts to make a rich fish stock, straining it, and then using that to make the rest of the soup. According to Tomato, the broth and seafood are served separately and then the eater puts them together.  I didn’t do, nor did I strain out the vegetables so mine is chunkier than the traditional.  There’s also a lot of flexibility in what kind of fish you use- I just bought what was on sale at the store- and also threw in shrimp, mussels and squid.  I was hesitant to use the fennel since I’m not a fan of licorice, but I was happy to find that it mellowed out in the cooking process, so don’t fear the fennel since I think it’s that flavor that really makes this recipe stand out from any other tomato-based soup broth.  With all the heavy foods that I’m gearing up to eat in the next few months, my body welcomed the lightness of tonight’s dinner.

My Bouillabaisse from Chicago

This recipe taken from Epicurious simplifies the process by using store bought stock if you don’t want to make your own. Another alternative to using seafood stock is to use clam juice- just beware the extra salt.

Serves 4
Classic French seafood stew
Write a review
  1. 2 TB olive oil
  2. 2 heaping tsp chopped garlic
  3. 1 yellow onion, sliced
  4. 1 small fennel bulb, thinly sliced
  5. 1 large pinch saffron
  6. 1 strip orange zest
  7. 1 (14-ounce) can whole tomatoes
  8. 6 cups seafood stock
  9. Enough seafood for 4-6 people. A combination of cod, halibut, snapper, mussels, shrimp- take your pick.
  10. 1 bunch parsley, chopped
  11. juice of one lemon
  12. 1- 1 1/2 tsp crushed red pepper flakes, optional
  1. Heat the olive oil in a large stock pot. Add the garlic, onion and fennel and saute until soft 5-10 minutes.
  2. Add the saffron, orange zest, tomatoes, lemon juice and stock.
  3. Bring to a boil and cook the vegetables until tender, about 20 minutes and the liquid is reduced a bit.
  4. Reduce heat to medium. Add the fish (not shellfish) and cook about 4 minutes.
  5. Add any shellfish and cook about 4 minutes more.
  6. Cook until any shells are opened and shrimp are pink and curled.
  7. Serve from the pot with crusty bread and fresh parsley.
Adapted from Epicurious
Adapted from Epicurious
The Hungary Buddha Eats the World http://thehungarybuddha.com/

Related Posts

Coconut Cashew Brittle Ice Cream

Coconut Cashew Brittle Ice Cream

Coconut Cashew Brittle Ice Cream :no-churn coconut ice cream with salted cashew brittle I’ve made more ice cream! Ahhhh! I’m sorry. Should I just start calling this Chrissy’s Ice Cream blog?  Gah. I really do try to control myself. It happened accidentally on a whim, […]

Just Because: Ricotta Crepes with Orange Curd and Blueberries

Just Because: Ricotta Crepes with Orange Curd and Blueberries

So I made these crepes. As far as I know, they are not Central American. I’d like to be able to tell you that the citrus was inspired by that area because citrus is a big deal there (which, I guess it is, kind of). […]

0 thoughts on “Le poisson, le poisson, how I LOVE le poisson!: Bouillabaisse”

Leave a Reply

Optimization WordPress Plugins & Solutions by W3 EDGE