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Cuisine d'Aubéry
The food blog of FX
Main Dish Fish

https://www.cuisinedaubery.com/recipe/french-fish-bouillabaise-stew/

French Fish Bouillabaisse (Stew)

A recipe by Rémy Demargues Saturday July 4, 2015
4 comments Share:
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4.1
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Bouillabaisse is a spicy Fish stew, originally from Provence. This recipe is an excellent French gourmet dish.

FX (François-xavier)

About this recipe

French Fish Bouillabaisse (Stew)
French Fish Bouillabaisse (Stew)

Source of the recipe

French Fish Bouillabaisse (Stew)
French Fish Bouillabaisse (Stew)
French Fish Bouillabaisse (Stew)
French Fish Bouillabaisse (Stew)French Fish Bouillabaisse (Stew)French Fish Bouillabaisse (Stew)

French Fish Bouillabaisse (Stew)

Print Recipe Print Pdf Recipe
Chef: Rémy Demargues Servings: 6 Preparation Time: 20 Minutes Cooking Time: 40 Minutes Skill: Intermediaire Level Cuisine: French Cuisine Courses: Main Dish, Fish, 
Garlic Fennel Fish stock Onions Oranges Pastis Potatoes Fish Saffron Thyme Tomatoes White wine
4.1
Ingredients
  • Pour 2.5 kg (5 ½lbs ) de poisson blanc

  • POISSON
  •   18 ¼ Cups White Fish (2 kilograms)
  •   A few: Shrimp, Clams, Mussels...
  • SAUCE
  •   4 ½ Cups White Fish (500 grams). Fish filets, deboned
  •   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
  •    5 oz Potatoes (150 grams)
  •   A small quantity of Thyme
  •   1 Orange
  •   A small quantity of Paprika


  • Pour 4 kg (8 lbs 13 oz ) de poisson blanc

  • POISSON
  •   29 Cups White Fish (3.2 kilograms)
  •   A few: Shrimp, Clams, Mussels...
  • SAUCE
  •   7 ¼ Cups White Fish (800 grams). Fish filets, deboned
  •   1.6 Fennel Bulbs
  •   1.6 Onions
  •   1.6 Garlic Bulbs
  •   1 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 Saffron
  •   4 ¾ Cups Tomatoes (960 grams). canned OK
  •    ½lbs Potatoes (240 grams)
  •   A small quantity of Thyme
  •   1.6 Oranges
  •   A small quantity of Paprika


  • Pour 1 kg (2 ¼ lbs ) de poisson blanc

  • POISSON
  •   7 ¼ Cups White Fish (800 grams)
  •   A few: Shrimp, Clams, Mussels...
  • SAUCE
  •   1 ¾ Cup White Fish (200 grams). Fish filets, deboned
  •   0.4 Fennel Bulb
  •   0.4 Onion
  •   0.4 Garlic Bulb
  •   1 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 Saffron
  •   1 ¼ Cup Tomatoes (240 grams). canned OK
  •    2 oz Potatoes (60 grams)
  •   A small quantity of Thyme
  •   0.4 Orange
  •   A small quantity of Paprika

  • You will need...
    Japanese Mandoline Slicer
    Sekiryu Santoku Japanese Knife
    Cast Iron Dutch Oven Fontignac
    Staub Dutch Oven
    Ninja Ninja
    Immersion Multi-Purpose Hand Blender
    Large Stainless Steel Fine Mesh Strainer
    Sifter for Baking
    OXO Nylon Ladle
    OXO Stainless Steel Ladle
    Steps

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

    2. Slice the Fennel Bulb using a knife or a mandoline

    3. Slice, 0.19" (or 13/64" or 0.5 cm) thick cuts

    4. Peel and chop the Onion (1)

    French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew)

    5. 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)

    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), the Onion (1), the Garlic Bulb (1) and the Fennel Seeds (2 teaspoons or 10 g)

    French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew)

    8.  Cook over medium heat, and stir occasionally

    9.  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 BevMo

    12. 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

    French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew)

    16. Add the Clam Juice (3 ½ Cups or 800 g), (or the Fish sauce like Nuoc Mam)

    17. Add the pinch of Saffron (A small quantity)

    French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew)

    18. You may use fresh tomatoes or canned tomatoes

    19. Add the Tomatoes (3 Cups or 600 g)

    20. Peel an Orange

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

    22. Add the Potatoes ( 5 oz or 150 g), peeled and cut in quarters

    23. Add the Thyme (A small quantity)

    French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew)

    The Sauce

    24. We will add White Fish (4 ½ Cups or 500 g) for the sauce as well.

    25. Add the White Fish (4 ½ Cups or 500 g)

    26.  Reduce heat and simmer, and cook on medium/high heat, covered for 10 minutes

    27. Remove the Orange peels with tongs

    French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew)

    28. Let cool down aside for 10/15 minutes and transfer to a blender

    29. Blend the sauce for a few minutes. If the sauce is too thick, you may adjust and add water

    30. We now need to strain the sauce

    French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew)

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

    32. You may discard the leftover fibers

    33. We are going to keep the sauce

    34. Add the Paprika (A small quantity)

    French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew)

    The fish and shellfish

    35. You may choose any fish you want, really

    36. For the White Fish (18 ¼ Cups or 2 kg) : Fresh fish is better, but someone needs to debone it !

    37. I steam the white fish to keep it from breaking apart

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

    French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew)

    39. Add and cook the shrimps and shellfish

    40.  Cook a few minutes

    French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew)

    41. Pour the sauce in serving bowls with a laddle

    42. Add the cooked fish

    French Fish Bouillabaisse (Stew) French Fish Bouillabaisse (Stew)
    Result
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    Garlic Fennel Fish stock Onions Oranges Pastis Potatoes Fish Saffron Thyme Tomatoes White wine
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    4 comments

    Jackie Sunday March 19, 2017

    Just made this today, my son loved it!!! Very tasty and easy to make! Thank you

    FX (François-xavier) Sunday March 19, 2017

    Great ! Thank you for sharing

    Laura Marie Saturday June 17, 2017

    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?

    FX (François-xavier) Sunday June 18, 2017

    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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