American Bouillabaisse

recipe image

email

Advertisement – Continue Reading Below

  • 1 tbsp. olive oil
  • 1 c. sliced carrots
  • 1 1/2 c. sliced celery
  • 1 c. sliced onion
  • 1 large leek (white part only), thinly sliced
  • 1 lb. plum tomatoes, peeled, seeded and chopped
  • 1 large clove garlic, minced
  • 1/4 tsp. saffron threads
  • 2 qt. fish stock or defatted chicken broth
  • 2 bay leaves
  • 1 tsp. crushed fennel seeds
  • 1/2 tsp. dried thyme
  • 1/4 tsp. ground black pepper
  • 1 strip orange rind, 2″ long
  • 1 1/4 lb. ocean perch or red snapper
  • 3/4 lb. bay scallops
  • 12 medium-large shrimp, peeled, deveined and tails removed
  • 12 whole crawfish
  • 2 tbsp. minced fresh parsley

Directions

    1. Step 1In a large saucepan over medium-high heat, warm the oil for 30 seconds. Add the carrots, celery, onions and leeks and saute for 5 minutes. Add the tomatoes, garlic and saffron and saute for 5 minutes.
    2. Step 2Add the stock or broth, bay leaves, fennel seeds, thyme, pepper and orange rind. Bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes.
    3. Step 3Add the ocean perch or snapper, scallops, shrimp, crawfish and parsley. Cover and simmer for 5 to 7 minutes, or until the fish is opaque and flakes easily when tested with a fork. Discard the bay leaves and orange rind before serving.
    4. Step 4Serve with a loaf of hot crusty bread to dip in the broth.

email

Advertisement – Continue Reading Below

Advertisement – Continue Reading Below

Read More

About Author

Leave a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Alert: Content selection unauthorized by Mondial!!