bouillabaisse

Name: Bouillabaisse
Prep time: 20 min
Cook time: 25 min
Cuisine: Southern
Ingredients: 12 ounce(s) onions; 1 ounce(s) parsley; 1 sprig(s) thyme; 1 ounce(s) shallots; 6 pound(s) fish such as: soles, whiting, etc.; 1 pinch(es) black pepper; 3 1/2 pint(s) water; 2 clove(s) garlic; 2 - laurel leaves; 2 ounce(s) carrots, cut up; 4 ounce(s) cooking oil; 3/4 ounce(s) salt; 3/4 ounce(s) allspice, whole; 1 teaspoon(s) powdered saffron

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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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(1 rating)

yield serving(s)

prep time 20 Min

cook time 25 Min

method Stove Top

Ingredients For bouillabaisse

12 oz

onions
1 oz

parsley
1 sprig

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

How To Make bouillabaisse

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.
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