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French Fish Bouillabaisse (Stew)
2015-07-04
- This Recipe
- Chef: Rémy Demargues
- Cuisine: French Cuisine
- Course: Main Dish, Fish
- Difficulty: Intermediate
- Category: Course
- Servings: 6
- Preparation Time: 20 Minutes
- Cooking Time: 40 Minutes
- This Post
- Author : François (FX)
- Category: Recipe
- Posted on: Saturday July 4, 2015
- Comments : 4 Comments
-
Languages :
English | 
Français
- Print This Recipe
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La version Française se trouve ICI |
Bouillabaisse is a spicy Fish stew, originally from Provence. This recipe is an excellent French gourmet dish. Don't forget to share your photos once you tried this recipe! HERE |
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Source of the recipe |
Ingredients
 | Pour 2.5 kg (5 ½lbs ) de poisson blancPOISSON 18 ¼ Cups White Fish (2 kilograms)A few: Shrimp, Clams, Mussels...SAUCE 4 ½ Cups White Fish (500 grams). Fish filets, deboned1 Fennel Bulb1 Onion1 Garlic Bulb2 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 Saffron3 Cups Tomatoes (600 grams). canned OK 5 oz Potatoes (150 grams)A small quantity of Thyme1 OrangeA small quantity of Paprika |
Pour 4 kg (8 lbs 13 oz ) de poisson blancPOISSON 29 Cups White Fish (3.2 kilograms)A few: Shrimp, Clams, Mussels...SAUCE 7 ¼ Cups White Fish (800 grams). Fish filets, deboned1.6 Fennel Bulbs1.6 Onions1.6 Garlic Bulbs1 Tablespoon Fennel Seeds (16 grams)1 Cup White Wine (200 grams)1 Cup Ricard or Pernod Wine (240 grams)5 ⅔ Cups Clam Juice (1.28 kilograms). or water with Fish Sauce like Asian 'nuoc mam'A small quantity of Saffron4 ¾ Cups Tomatoes (960 grams). canned OK ½lbs Potatoes (240 grams)A small quantity of Thyme1.6 OrangesA small quantity of Paprika |
Pour 1 kg (2 ¼ lbs ) de poisson blancPOISSON 7 ¼ Cups White Fish (800 grams)A few: Shrimp, Clams, Mussels...SAUCE 1 ¾ Cup White Fish (200 grams). Fish filets, deboned0.4 Fennel Bulb0.4 Onion0.4 Garlic Bulb1 teaspoon Fennel Seeds (4 grams)4 Tablespoons White Wine (50 grams)¼ Cup Ricard or Pernod Wine (60 grams)1 ½ Cup Clam Juice (320 grams). or water with Fish Sauce like Asian 'nuoc mam'A small quantity of Saffron1 ¼ Cup Tomatoes (240 grams). canned OK 2 oz Potatoes (60 grams)A small quantity of Thyme0.4 OrangeA small quantity of Paprika |
You will need...
Steps
1. Cut the
2. Slice the
3. Slice, 0.19" (or 13/64" or 0.5 cm) thick cuts
4. Peel and chop the
Fennel Bulb
(1) and set aside. We are not going to use the green stems2. Slice the
Fennel Bulb
using a knife or a mandoline3. Slice, 0.19" (or 13/64" or 0.5 cm) thick cuts
4. Peel and chop the
Onion
(1)
5. You don't need to peel the
6. For this recipe we are also going to use
7. Place in a large pot : the
Garlic Bulb
(1). Simply cut in half ! That will save you time (we will strain in the end)6. For this recipe we are also going to use
Fennel Seeds
(2 teaspoons or 10 g)7. Place in a large pot : the
Fennel Bulb
(1), theOnion
(1), theGarlic Bulb
(1) and theFennel Seeds
(2 teaspoons or 10 g)
8. 
Cook over medium heat, and stir occasionally
9.
Cook
10. French cooks use a liquor known as «Pastis». Typical brands are Ricard, or Pernod
11.
In the states, this alcohol can be found in many stores, like BevMo
12. Pour in the
13. Pour in the
14. Reduce, over medium hear
15.
Cook over medium heat, and stir occasionally9.
Cook 15/20 minutes
10. French cooks use a liquor known as «Pastis». Typical brands are Ricard, or Pernod
11.
In the states, this alcohol can be found in many stores, like BevMo12. Pour in the
Ricard or Pernod Wine
(⅔ Cup or 150 g)13. Pour in the
White Wine
(½ Cup or 125 g)14. Reduce, over medium hear
15.
10 minutes
16. Add the
17.
18. Add the pinch of
Clam Juice
(3 ½ Cups or 800 g), (or the Fish sauce like Nuoc Mam)17.
18. Add the pinch of
Saffron
(A small quantity)
19. You may use fresh tomatoes or canned tomatoes
20. Add the
21. Peel an
22. Take the orange peel and cut it in quarters, then add in
23. Add the
24. Add the
20. Add the
Tomatoes
(3 Cups or 600 g)21. Peel an
Orange
22. Take the orange peel and cut it in quarters, then add in
23. Add the
Potatoes
( 5 oz or 150 g), peeled and cut in quarters24. Add the
Thyme
(A small quantity)
The Sauce |
25. We will add
26. Add the
27. Reduce heat and simmer, and cook
28. Remove the
White Fish
(4 ½ Cups or 500 g) for the sauce as well.26. Add the
White Fish
(4 ½ Cups or 500 g)27.
Reduce heat and simmer, and cook on medium/high heat
, covered for10 minutes
28. Remove the
Orange
peels with tongs
29. Let cool down aside for
30. Blend the sauce for
31. We now need to strain the sauce
10/15 minutes
and transfer to a blender30. Blend the sauce for
a few minutes
31. We now need to strain the sauce
32. Using a colander, pour in the sauce and press and turn, using a spatula or a ladder
33. You may discard the leftover fibers
34. We are going to keep the sauce
35. Add the
33. You may discard the leftover fibers
34. We are going to keep the sauce
35. Add the
Paprika
(A small quantity)
The fish and shellfish |
36. You may choose any fish you want, really
37. For the
38. I steam the white fish to keep it from breaking apart
39. The rest of the fish can be cooked inside the pot with the sauce
37. For the
White Fish
(18 ¼ Cups or 2 kg) : Fresh fish is better, but someone needs to debone it !38. I steam the white fish to keep it from breaking apart
39. The rest of the fish can be cooked inside the pot with the sauce
40. Add and cook the shrimps and shellfish
41. Cook
41.
Cook a few minutes
42. Pour the sauce in serving bowls with a laddle
43. Add the cooked fish
43. Add the cooked fish
Result |
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The 2 other recipes of Fish   |
The result and the pix
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Share Your Photos
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 |
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18 ¼ Cups White Fish (2 kg)
A few: Shrimp, Clams, Mussels...
4 ½ Cups White Fish (500 g)
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)
5 oz Potatoes (150 g)
A small quantity of Thyme
1 Orange
A small quantity of Paprika
Comments for This Recipe
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?