My simplified Fish Bouillabaisse — Ma bouillabaisse version simplifiée
You can never have too many main course recipes, so give My simplified Fish Bouillabaisse — Ma bouillabaisse version simplifiée a try. This recipe makes 250 servings with 165 calories, 14g of protein, and 8g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of chop the garlic thinly, by hand, add the wine and fish broth, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
1
Preheat your oven at 400 F.Slice the onion thinly.Chop the garlic thinly.Boil the tomatoes in order to peel them (1 mn). Once done, cut them in quarters and remove the seeds. Chop them thinly.Peel the cerely root and cut in big chunks.Wash the potatoes and cut them in big chunks.
Ingredients you will need
Potato
Tomato
Garlic
Onion
Seeds
Equipment you will use
Oven
2
Heat up the fish broth until boiling point and reduce.In a separate bowl add warm water to the saffron and let it soak for about 30mns.In your braise pot, heat 1 large tblsp of olive oil. When hot, add the onion and garlic, and cook on low to medium heat until softer (about 4 mns).
Ingredients you will need
Olive Oil
Saffron
Garlic
Broth
Onion
Water
Fish
Equipment you will use
Bowl
Pot
3
Add the tomatoes and cook for a few more mns before adding the celery and potato pieces. Cook for a few mns.
Ingredients you will need
Tomato
Celery
Potato
4
Add the white wine and fish broth with the chopped herbs, season with salt and pepper and cover before placing in the oven for about 15 mns.After this time, start by adding the bigger pieces of the white and red fish. Cover again and place in the oven for about 15 mns.Take out again and now add the shrimps, (squids, mussels if you have them) and scallops.
Ingredients you will need
Salt And Pepper
White Wine
Scallops
Mussels
Shrimp
Broth
Herbs
Fish
Equipment you will use
Oven
5
Place again in the oven for 5 more mns.In a food processor or by hand (which I prefer), place the chopped garlic, the egg yolk and mix well.
Ingredients you will need
Egg Yolk
Garlic
Equipment you will use
Food Processor
Oven
6
Add then the tomato paste and harissa.
Ingredients you will need
Tomato Paste
Harissa
7
Mix well.You will then progressively add the oil. Work quickly. When the rouille is thicker, it is ready (it can also keep a more liquidy appearance, depending on your liking)Toast a few pieces of nice bread.Grate the parmesan.Take large soup bowls in which you pour 1 or 2 large ladlefuls in each bowl.
Ingredients you will need
Parmesan
Bread
Toast
Soup
Cooking Oil
Equipment you will use
Bowl
8
Spread rouille on the toasted bread and place in the soup (2 small pieces per person, or more if you need).
Ingredients you will need
Soup
Bread
9
Sprinkle with the parmesan cheese, decorate with fresh flat parsley leaves and serve without waiting!
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.