This recipe is private

Bouillabaisse

1
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.

Rating:
★★★★★ 1 vote
Serves:
Group
Prep:
20 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

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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

How to Make Bouillabaisse

Step-by-Step

  • 1Cut 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.
  • 2Note: If Whiting fish are used, they must be added after the other ingredients have boiled 15 minutes.
  • 3Remove the fish; drain carefully, and take off any particles that may adhere to them from the soup.
  • 4Strain 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.

Printable Recipe Card

About Bouillabaisse

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




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