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RECIPE:
Bouillabaisse- French Provencal Seafood Stew
CATEGORY:
Soup
COUNTRY:
France
SERVES:
6 - 8
Note:
Wikipedia
defines the
Bouillabaisse is
a traditional Provençal fish stew originating from the port city of
Marseille. The French and English form bouillabaisse comes from the
Provençal Occitan word bolhabaissa [ˌbujaˈbajsɔ], a compound that
consists of the two verbs bolhir ( to boil ) and abaissar (to lower
( heat ) ).
We do not
try to reproduce any original Bouillabaisse recipe here as most of you
do not live along the Mediterranean Coast in France and probably have
little chance to get the right ingredients, so we try to do a simplified
version that you can try at home, for the original recipe try the link
above. Its worth to cook this dish if you have a larger party with at
least 6 to 8 guest.
INGREDIENTS:
1 kg of a variety of fresh fish (4 or 5 different species), (Optional
some octopus), 4 cloves of garlic, 4 onions, 4 potatoes, Thyme, 1 bay
leaf, parsley and dried fennel, 2 leek (the white part only) 1 cup of
good olive oil, 3 soup spoons of tomato paste, salt and pepper to taste,
saffron, some croutons made of white bread (like baguettes).
For the red sauce: 1 clove of garlic, 1 red bell pepper, 1 cup of bread
crumbs soaked in bouillabaisse liquid and pressed out,
1/2 cup of olive oil and 1 soup spoon of tomato paste.
DIRECTION:
Clean the fresh fish well without cutting of their heads and cut them in
big pieces, peel the garlic , onions and potatoes, crush the garlic
cloves and cut the onions and potatoes in slices. In a large pot place
layer by layer fish then potatoes, onions, garlic and herbs, then again
fish and so on, salt and pepper and pour the olive oil over this mix and
let it marinate for 2 - 3 hours in the refrigerator, Bring 3 liters of
water to a boil and add the tomato paste and pour over the
marinated
fish in their pot and let it cook on high heat for about 30 minutes, the
sieve the liquid and serve the fish consommé separate from the
fish with some bread croutons, serve the red sauce separate to that.
For the
red sauce: Crush the garlic with the cleaned red bell pepper and
some olive oil into a fine paste in a mortar and add the well pressed
out bread crumbs add little by little the rest of the olive oil and the
tomato paste, put paste in a sauce pan and add some Bouillabaisse liquid
to it and heat up as mentioned serve this red sauce separate on the
side.
Recommended Wine: A white Cassis.
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