Bouillabaisse

Name: Bouillabaisse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bouquet garni with 1 celery stalk; 8 slices thin slices day-old French bread; 8 servings to a bowl, cover with plastic wrap, and refrigerate until needed; 1 large Heat the oil in a saucepan over a medium heat. Add the onion, leeks, fennel, and garlic; 8 servings Originally nothing more than a humble fishermans soup using the remains; 8 servings Ladle in the soup, including a good selection of fish and shellfish; 1 liters hot fish or chicken stock; 237 milliliters dry white wine; 1 small fennel bulb, thinly sliced; 1 kgs 3lb mixed fish fillets and shellfish, such; 2 2–3 garlic cloves, finely chopped; 4 garlic cloves, roughly chopped; 2 leeks, thinly sliced; 8 servings and add the shellfish. Reduce the heat to low and simmer for 3 minutes. Add the fish fillets and; 118 milliliters mayonnaise; 59 milliliters olive oil; 1 onion, thinly sliced; 1 strip orange zest; 8 servings Add the stock, bouquet garni, saffron, orange zest, and salt and pepper to taste. Bring to a boil; 8 servings Cut the fish into bite-sized chunks. Remove the orange zest and bouquet garni from the stock; 1 Tbsp chopped parsley; 2 Tbsps Pernod (optional); 8 servings as a spread on a sandwich or as a dip; 1 To serve, spread each of toast with rouille and put 2 slices in the bottom of each bowl; 1 small fresh hot red chili; 1 pinch pinch of saffron threads; 1 teaspoons salt; 8 servings salt and freshly ground black pepper; 8 servings salt and freshly ground pepper; 8 servings and shrimp, prepared as necessary

Bouillabaisse is a pescatarian main course. This recipe serves 8. One portion of this dish contains roughly 85g of protein, 37g of fat, and a total of 979 calories. If you have to a bowl, as snapper, fish fillets and shellfish, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.