SIMPLE BOUILLABAISSE
This appeared in a Times article called "Bouillabaisse and Chowders: An Eel-Soup Digression - Who Now Get the Best Vegetables and Fruits - A Dear Fish Market." The author is unknown. You may halve the amount of oil if you find it alarming.
Provided by Amanda Hesser
Categories lunch, one pot, soups and stews
Time 20m
Yield Serves 6
Number Of Ingredients 16
Steps:
- In a large saucepan, heat the oil over medium-high heat. Add the tomatoes, onion, carrot, saffron, bay leaf and parsley. Peel and crush 1 garlic clove and add it to the pan. Add the fish, shrimp and lemon juice, season with salt and pepper and boil for 10 minutes. Add the fish broth and wine, bring to a rapid simmer and cook until the fish is just cooked through. Adjust the seasoning, adding more saffron, lemon juice, salt and pepper as desired.
- Rub the toasts with the remaining peeled garlic clove. Set a toast in the bottom of each of 6 bowls and ladle the soup on top.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 32 grams, Carbohydrate 20 grams, Fat 39 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 728 milligrams, Sugar 4 grams, TransFat 0 grams
ANN'S CHRISTMAS EVE BOUILLABAISSE
This is my mom's recipe, and it is a treat. Most everyone wants second helpings (and even thirds)! For this recipe, a little saffron goes a long way and one can never have too much fennel; the seafood is suggested but you can change this recipe according to your taste!
Provided by maziekate
Categories Fish Soup
Time 1h20m
Yield 10
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the celery, garlic, leeks, thyme, and bay leaf; cook and stir until the vegetables have softened, about 5 minutes.
- Stir in the diced tomatoes, clam juice, white wine, fennel seed, salt and pepper, and parsley. Simmer for 15 minutes. Add the snapper and cook for an additional 10 minutes.
- Gently mix in the saffron, scallops, and mussels. Cook until the scallops are no longer translucent and the mussels have opened their shells, about five minutes. Add the lobster pieces and cook until heated through, about one minute.
- Ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 10.1 g, Cholesterol 91.9 mg, Fat 13.7 g, Fiber 1.2 g, Protein 37.7 g, SaturatedFat 2 g, Sodium 641.3 mg, Sugar 2.8 g
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