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Bouillabaisse (Mediterranean Fisheman's Soup)
Contributed By: Admin

Preparation time: 40 mins
Total cooking time: 1 hour 30 mins
Serves 4-6



 

Ingredients
Rouille
4 thick slices white bread, crusts removed
Water for soaking
4 cloves garlic, crushed
2 red chilies, finely chopped
2 egg yolks
Salt and freshly ground black pepper
3/4 cup olive oil
Bouillabaisse
1-2 fish heads
500g green king prawns, peeled and de-veined, shells and heads retained 1 lobster tail, chop meat and retain shell
cup white vinegar
2 cups water
1 small red onion, chopped
2 cloves garlic, chopped
1 bay leaf
cup olive oil
1 small leek, finely sliced
2 medium red onions, finely chopped, extra
4 cloves garlic, extra, crushed
4-6 tomatoes, skinned and chopped
cup tomato paste
teaspoon saffron powder or color
2 bay leaves, extra
1 teaspoon dried basil leaves
1 teaspoon fennel seeds
5 cm piece orange rind
Salt and black pepper
500g white fleshed fish, skinned and boned, cut into 3 cm pieces
12 mussels, beards removed and soaked
cup fresh parsley, finely chopped
 
 
 
 
Method:


1.   To make Rouille: In a small bowl, place bread and enough water to soak. Leave 5 mins; squeeze water from bread and place bread in food processor with garlic, chilies, yolks, salt and pepper. Process 20 seconds. With motor running, add oil in slow, steady stream. Transfer to a serving bowl, cover and refrigerate.

2.   To make Bouillabaisse: Place fish heads with prawn and lobster shells in a large pan. Add wine, water, onion, garlic and bay leaf. Bring to boil, simmer 20 mins. Strain, reserve liquid. 

3.   Heat oil in large pan. Add leek, extra onion, and garlic. Cover and cook, stirring occasionally, over low heat 20 mins, or until softened but not browned. Add tomato, tomato paste, saffron, bay leaves, basil, fennel seeds, rind, salt and pepper; stir well. Remove lid and continue to cook for another 10 mins, stirring frequently. Add reserved fish stock, bring to boil; boil 10 mins, stirring often.

4.   Lower heat, add fish, lobster meat and mussels. Cover and simmer 4-5 mins until mussels have opened (discard any unopened mussels). Add prawns and simmer, covered, 3-4 mins or until just cooked. Discard rind and bay leaves. Sprinkle with parsley. Serve with French bread and spoonfuls of Rouille.

Note:- This soup can be prepared to the end of step 3 and refrigerated. Continue with remaining steps-final cooking should take no more than 10-12 mins.


 

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