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French Fish Bouillabaisse (Stew)

2015-07-04
  • This Post
  • Author : François (FX)
  • 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. 

Don't forget to share your photos once you tried this recipe! HERE 








Fish with French Bouillabaisse Sauce


 

Source of the recipe



Fish with French Bouillabaisse Sauce



Fish with French Bouillabaisse Sauce

Fish with French Bouillabaisse Sauce

Fish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse Sauce


Ingredients

Fish with French Bouillabaisse Sauce

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...

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)
Fish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse Sauce

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)
Fish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse Sauce

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

Fish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse Sauce

16. Add the

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)
Fish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse Sauce

19. You may use fresh tomatoes or canned tomatoes

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 quarters

24. Add the

Thyme

(A small quantity)
Fish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse Sauce

The Sauce

25. We will add

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 for

10 minutes



28. Remove the

Orange

peels with tongs
Fish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse Sauce

29. Let cool down aside for

10/15 minutes

and transfer to a blender

30. Blend the sauce for

a few minutes



31. We now need to strain the sauce
Fish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse 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

Paprika

(A small quantity)
Fish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse Sauce

The fish and shellfish

36. You may choose any fish you want, really

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
Fish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse Sauce

40. Add and cook the shrimps and shellfish

41.  Cook

a few minutes

Fish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse SauceFish with French Bouillabaisse Sauce

42. Pour the sauce in serving bowls with a laddle

43. Add the cooked fish
Fish with French Bouillabaisse SauceFish with French Bouillabaisse Sauce


Result

Fish with French Bouillabaisse Sauce


 

Fish with French Bouillabaisse Sauce


 

The result and the pix






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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 (FX) 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 (FX) 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
71 people rated

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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, 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,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

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,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



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