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French Fish Bouillabaisse (Stew)

2015-07-04
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Saturday July 4, 2015
  • Comments : 4 Comments
  • Languages :  English  |   Français

   La version Française se trouve ICI
Bouillabaisse is a spicy Fish stew, originally from Provence. This recipe is an excellent French gourmet dish. 








Fish with French Bouillabaisse Sauce


Ingredients

Fish with French Bouillabaisse Sauce
 

 SAUCE

1 Fennel Bulb

1 Onion

1 Garlic Bulb

2 teaspoons Fennel Seeds (10 grams)

½ Cup White Wine (125 grams)

⅔ Cup Ricard or Pernod Wine (150 grams)

3 ½ Cups Clam Juice (800 grams). or water with Fish Sauce like Asian 'nuoc mam'

A small quantity of Saffron

3 Cups Tomatoes (600 grams). canned OK

⅓ lbs (5.3 oz) Potatoes (150 grams)

A small quantity of Thyme

1 Orange

4 ½ Cups White Fish (500 grams). Fish filets, deboned

A small quantity of Paprika

 Poisson

18 ¼ Cups White Fish (2 kilograms)

A few: Shrimp, Clams, Mussels...

Double

 

 SAUCE

2 Fennel Bulbs

2 Onions

2 Garlic Bulbs

2 Tablespoons Fennel Seeds (20 grams)

1 Cup White Wine (250 grams)

1 ⅓ Cup Ricard or Pernod Wine (300 grams)

7 Cups Clam Juice (1.6 kilograms). or water with Fish Sauce like Asian 'nuoc mam'

A small quantity of Saffron

6 Cups Tomatoes (1.2 kilograms). canned OK

⅔ lbs (10.6 oz) Potatoes (300 grams)

A small quantity of Thyme

2 Oranges

9 Cups White Fish (1 kilogram). Fish filets, deboned

A small quantity of Paprika

 Poisson

36 ⅓ Cups White Fish (4 kilograms)

A few: Shrimp, Clams, Mussels...

Steps


Bouillabaisse Sauce

Cut the

Fennel Bulb

(1) and set aside. We are not going to use the green stems

Fish with French Bouillabaisse Sauce

Slice the

Fennel Bulb

using a knife or a mandoline

Fish with French Bouillabaisse Sauce

Fish with French Bouillabaisse Sauce

Peel and chop the

Onion

(1)

Fish with French Bouillabaisse Sauce

You don't need to peel the

Garlic Bulb

(1). Simply cut in half ! That will save you time (we will strain in the end)

Fish with French Bouillabaisse Sauce

For this recipe we are also going to use

Fennel Seeds

(2 teaspoons or 10 g)

Fish with French Bouillabaisse Sauce

Place all these ingredients in a large pot
  • The

    Fennel Bulb

    (1)
  • The

    Onion

    (1)
  • The

    Garlic Bulb

    (1)
  • The

    Fennel Seeds

    (2 teaspoons or 10 g)

Fish with French Bouillabaisse Sauce

Cook over medium heat, and stir occasionally

Fish with French Bouillabaisse Sauce

Cook

15/20 minutes



Fish with French Bouillabaisse Sauce

Deuxième Cuisson

French cooks use a liquor known as «Pastis». Typical brands are Ricard, or Pernod.

In the states, this alcohol can be found in many stores, like BevMo

Fish with French Bouillabaisse Sauce

Pour in the

Ricard or Pernod Wine

(⅔ Cup or 150 g)

Fish with French Bouillabaisse Sauce

Pour in the

White Wine

(½ Cup or 125 g)

Fish with French Bouillabaisse Sauce

Reduce, over medium hear.

10 minutes



Fish with French Bouillabaisse Sauce

Troisième Cuisson

Add the

Clam Juice

(3 ½ Cups or 800 g), (or the Fish sauce like Nuoc Mam)

Fish with French Bouillabaisse Sauce

Fish with French Bouillabaisse Sauce

Add the pinch of

Saffron

(A small quantity)

Fish with French Bouillabaisse Sauce

Fish with French Bouillabaisse Sauce

You may use fresh tomatoes or canned tomatoes

Fish with French Bouillabaisse Sauce

Add the

Tomatoes

(3 Cups or 600 g)

Fish with French Bouillabaisse Sauce

Peel an

Orange



Fish with French Bouillabaisse Sauce

Take the orange peel and cut it in quarters, then add in

Fish with French Bouillabaisse Sauce

Add the

Potatoes

(⅓ lbs (5.3 oz) or 150 g), peeled and cut in quarters

Fish with French Bouillabaisse Sauce

Add the

Thyme

(A small quantity)

Fish with French Bouillabaisse Sauce

We will add

White Fish

(4 ½ Cups or 500 g) for the sauce as well.

Fish with French Bouillabaisse Sauce

Add the

White Fish

(4 ½ Cups or 500 g)

Fish with French Bouillabaisse Sauce

Reduce heat and simmer, and cook

on medium/high heat

, covered for

10 minutes



Fish with French Bouillabaisse Sauce

Remove the

Orange

peels with tongs

Fish with French Bouillabaisse Sauce

Let cool down aside for

10/15 minutes

and transfer to a blender

Fish with French Bouillabaisse Sauce

Blend the sauce for

a few minutes



Fish with French Bouillabaisse Sauce

Straining the Sauce

We now need to strain the sauce

Fish with French Bouillabaisse Sauce

Fish with French Bouillabaisse Sauce

Using a colander, pour in the sauce and press and turn, using a spatula or a ladder

Fish with French Bouillabaisse Sauce

Fish with French Bouillabaisse Sauce

You may discard the leftover fibers

Fish with French Bouillabaisse Sauce

We are going to keep the sauce

Fish with French Bouillabaisse Sauce

Add the

Paprika

(A small quantity)

Fish with French Bouillabaisse Sauce

Les fruits de mer et le poisson

You may choose any fish you want, really

Fish with French Bouillabaisse Sauce

For the

White Fish

(18 ¼ Cups or 2 kg) : Fresh fish is better, but someone needs to debone it !

Fish with French Bouillabaisse Sauce

Fish with French Bouillabaisse Sauce

I steam the white fish to keep it from breaking apart

Fish with French Bouillabaisse Sauce

The rest of the fish can be cooked inside the pot with the sauce

Fish with French Bouillabaisse Sauce

Add and cook the shrimps and shellfish

Fish with French Bouillabaisse Sauce

Cook

a few minutes



Fish with French Bouillabaisse Sauce

Fish with French Bouillabaisse Sauce

Dressage

Pour the sauce in serving bowls with a laddle

Fish with French Bouillabaisse Sauce

Add the cooked fish

Fish with French Bouillabaisse Sauce

Result

Fish with French Bouillabaisse Sauce


Fish with French Bouillabaisse Sauce

The result and the pix





Comments for This Recipe

4 Comments
  1. On Sunday March 19, 2017
    Jackie wrote:
    Just made this today, my son loved it!!! Very tasty and easy to make! Thank you
  2. On Sunday March 19, 2017
    François answered:
    Great ! Thank you for sharing
  3. On Saturday June 17, 2017
    Laura Marie wrote:
    I tried your green pancakes, which were so good! Thanks!

    Question - Not a huge fan of seafood but have been craving a fish soup. I do like halibut so can I just make the soup with halibut instead or would that be too boring with only one type of fish?
  4. On Sunday June 18, 2017
    François answered:
    Yes of course Laura Marie. This French dish was originally cooked by fishmongers who used any kind of Fish they couldn't sell, so Halibut is an option

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Cooking with the same ingredients ?


What else to cook with Onions


What else to cook with Oranges


What else to cook with Fish


What else to cook with Saffron


What else to cook with Thyme


What else to cook with Tomatoes


What else to cook with White wine

Rating:
5 / 5
55 people rated

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What to cook with...

Celery

,

5 spice powder

, Almond extract,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pistachio paste

, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweet Tart Dough

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



1 Fennel Bulb

1 Onion

1 Garlic Bulb

2 teaspoons Fennel Seeds (10 g)

½ Cup White Wine (125 g)

⅔ Cup Ricard or Pernod Wine (150 g)

3 ½ Cups Clam Juice (800 g)

A small quantity of Saffron

3 Cups Tomatoes (600 g)

⅓ lbs (5.3 oz) Potatoes (150 g)

A small quantity of Thyme

1 Orange

4 ½ Cups White Fish (500 g)

A small quantity of Paprika

18 ¼ Cups White Fish (2 kg)

A few: Shrimp, Clams, Mussels...