RecipesMagazine

Bouillabaisse

Bouillabaisse
Bouillabaisse might be a good recipe to expand your main course repertoire. This recipe serves 8. One portion of this dish contains roughly 22g of protein, 9g of fat, and a total of 233 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have california mussels, olive oil, garlic cloves, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes about 1 hour.

Instructions

1
Heat oil in a large, wide pot over medium-high heat. Saut leek and onion until translucent, 2 minutes.
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2
Add garlic, then fennel slices from under fish on platter. Saut 2 minutes, then add tomatoes, stock, wine, bay leaf, thyme, pepper, and salt.
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FennelFennel
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3
Remove fish from platter; set aside. Lift off fennel stalks and fronds and discard. Scrape marinade into broth. Bring to a boil, covered; then simmer, covered, until fennel slices are meltingly soft, 30 minutes. Meanwhile, bring 1 qt. water to a boil.
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4
Bring broth to a rolling boil.
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5
Lay in the halibut and add enough boiling water to just cover fish. Cook until just opaque, 5 to 7 minutes; transfer to a platter and cover.
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6
Add thinner fish fillets and spot prawns and cook just until opaque, 2 minutes; transfer to platter as done.
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7
Add crab and mussels and cook just until mussels open, 5 minutes.
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8
Transfer both to platter.
9
Add squid and cook just until opaque, about 1 minute; transfer to platter. Bathe platter with a ladle of broth.
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10
Remove bay leaf and thyme.
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11
Ladle about 1 cup broth each into big soup bowls (keep broth hot for a second serving, covered). Bring bowls, platter, rouille, and toasts to the table. Put a little of each seafood in every bowl and top with a dollop of rouille.
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12
Serves 8 to
1
Add fish to remaining broth and keep, chilled, up to 5 days.
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2
Buying Guide
3
When choosing your seafood, try to vary the textures and flavors. Some should be firm, others soft; some mild, others briny. Find them at a good seafood shop or your farmers' market.
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SeafoodSeafood
4
Alaskan snow crab legs: Very firm, lobsterlike texture; sweet and mild. Usually only available cooked.
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5
California mussels: Briny flavor; soft, melting texture with a bit of chew.
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6
California squid (calamari): Firm but tender; sweet yet meaty. It's neither fish nor shellfish, really, but it gives great texture and flavor to the soup.
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7
Dungeness crab: Flaky; sweet and moist.
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Dungeness CrabDungeness Crab
8
Pacific cod (true cod, gray cod): Delicate; mild flavor.
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9
Pacific halibut: Firm, with mild flavor.
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10
Petrale sole: Delicate texture; mild, sweet flavor.
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SoleSole
11
Rockfish (black bass, sea bass, black snapper): Medium-firm; clean sea flavor.
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SeabassSeabass
RockfishRockfish
SnapperSnapper
12
Sablefish (black cod): Silky, medium-firm; rich, buttery flavor.
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13
Spiny lobsters: Succulent and firm. Can use, cooked, instead of crab. Available from fall to spring.
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LobsterLobster
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14
Spot prawns: Incredibly sweet taste and tender-crisp; keep head and tail on for the most flavor. Can be hard to find.
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Equipment

DifficultyExpert
Ready In1 h
Servings8
Health Score30
Dairy FreeGluten Free
DietsGluten FreeDairy FreePaleolithicPrimalPescatarian
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