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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
- Chef : François
- Category: Recipe
- Posted on: Saturday July 4, 2015
- Comments : 4 Comments
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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. |
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All recipes of Soups  All the Recipes of Soups are HERE |
Ingredients
 | SAUCE 1 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 Orange4 ½ Cups White Fish (500 grams). Fish filets, debonedA small quantity of PaprikaPoisson 18 ¼ Cups White Fish (2 kilograms)A few: Shrimp, Clams, Mussels... |
DoubleSAUCE 2 Fennel Bulbs2 Onions2 Garlic Bulbs2 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 Saffron6 Cups Tomatoes (1.2 kilograms). canned OK 11 oz Potatoes (300 grams)A small quantity of Thyme2 Oranges9 Cups White Fish (1 kilogram). Fish filets, debonedA small quantity of PaprikaPoisson 36 ⅓ Cups White Fish (4 kilograms)A few: Shrimp, Clams, Mussels... |
Steps
Bouillabaisse SauceCut theFennel Bulb (1) and set aside. We are not going to use the green stems |
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Slice the Fennel Bulb using a knife or a mandoline |
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Peel and chop the Onion (1) |
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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) |
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For this recipe we are also going to use Fennel Seeds (2 teaspoons or 10 g) |
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Place all these ingredients in a large pot
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 Cook over medium heat, and stir occasionally |
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 Cook 15/20 minutes |
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Deuxième CuissonFrench 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 |
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Pour in the Ricard or Pernod Wine (⅔ Cup or 150 g) |
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Pour in the White Wine (½ Cup or 125 g) |
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Reduce, over medium hear. 10 minutes |
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Troisième CuissonAdd theClam Juice (3 ½ Cups or 800 g), (or the Fish sauce like Nuoc Mam) |
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Add the pinch of Saffron (A small quantity) |
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You may use fresh tomatoes or canned tomatoes |
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Add the Tomatoes (3 Cups or 600 g) |
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Peel an Orange |
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Take the orange peel and cut it in quarters, then add in |
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Add the Potatoes ( 5 oz or 150 g), peeled and cut in quarters |
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Add the Thyme (A small quantity) |
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We will add White Fish (4 ½ Cups or 500 g) for the sauce as well. |
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Add the White Fish (4 ½ Cups or 500 g) |
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| Reduce heat and simmer, and cook on medium/high heat , covered for10 minutes |
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Remove the Orange peels with tongs |
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Let cool down aside for 10/15 minutes and transfer to a blender |
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Blend the sauce for a few minutes |
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Straining the SauceWe now need to strain the sauce |
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Using a colander, pour in the sauce and press and turn, using a spatula or a ladder |
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You may discard the leftover fibers |
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We are going to keep the sauce |
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Add the Paprika (A small quantity) |
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Les fruits de mer et le poissonYou may choose any fish you want, really |
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For the White Fish (18 ¼ Cups or 2 kg) : Fresh fish is better, but someone needs to debone it ! |
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I steam the white fish to keep it from breaking apart |
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The rest of the fish can be cooked inside the pot with the sauce |
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Add and cook the shrimps and shellfish |
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| Cook a few minutes |
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DressagePour the sauce in serving bowls with a laddle |
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Add the cooked fish |
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Result |
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The 2 other recipes of Fish  |
Cooking with the same ingredients ?
What else to cook with Onions |
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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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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
4 ½ Cups White Fish (500 g)
A small quantity of Paprika
18 ¼ Cups White Fish (2 kg)
A few: Shrimp, Clams, Mussels...
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?