Bouillabaisse

Russ Myers

By
@Beegee1947

Bouillabaisse can be made using fresh water fish, but is not so delicious as when made with sea fish.
This recipe is of Southern origin (Grandma's) and should be a highly seasoned dish.


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Serves:

Group

Prep:

20 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

12 oz
onions
1 oz
parsley
1 sprig(s)
thyme
1 oz
shallots
6 lb
fish such as: soles, whiting, etc.
1 pinch
black pepper
3 1/2 pt
water
2 clove
garlic
2
laurel leaves
2 oz
carrots, cut up
4 oz
cooking oil
3/4 oz
salt
3/4 oz
allspice, whole
1 tsp
powdered saffron

Directions Step-By-Step

1
Cut the fish into long pieces of filets, and place all the ingredients, except the saffron, in a large saucepan, or soup kettle, in order as arranged; cover the pan with tight fitting lid and boil about 25 minutes.
2
Note: If Whiting fish are used, they must be added after the other ingredients have boiled 15 minutes.
3
Remove the fish; drain carefully, and take off any particles that may adhere to them from the soup.
4
Strain the soup, add the saffron, pour into a soup tureen, or individual serving bowls

Serve the fish at the time as the soup, or mixed into the soup.

About this Recipe

Course/Dish: Fish, Fish Soups, Seafood
Main Ingredient: Fish
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom