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  • New orleans bouillabaisse recipe

New orleans bouillabaisse recipe

Posted on Mar 21st, 2022
by Matthew
Categories:
  • Recipes

New Orleans Bouillabaisse recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of New orleans bouillabaisse recipe. Read more below.
New orleans bouillabaisse recipe, recipe Rating: 4.6
Number of votes:98



Ingredients

500 g snapper or other firm-fleshed white fish fillets
500 g mackerel or other firm-fleshed fish fillets such as halibut, mullet or monkfish
2 tbsp Cajun spice mix
1 tsp thyme, dried
1 tsp tarragon, dried
1 tsp salt
¼ tsp allspice, ground
¼ tsp pepper, black
½ tsp fennel seed
125 ml vegetable oil
85 g plain flour
250 g leeks, sliced, white part only
5 clove(s) garlic, chopped
60 g celery, thinly sliced
1.7 l fish or chicken stock
1 l tomatoes, chopped with juice
500 ml white wine
60 ml Pernod
1 tbsp Worcestershire sauce
½ tsp Tabasco or hot pepper sauce
2  bay leaves
½ tsp saffron
1 tsp salt
½ tsp pepper, black
60 ml olive oil
500 g prawns, medium, peeled and deveined

Instructions

Cut the fish fillets into 5cm pieces and rub with oil.

Blend the spice mix, thyme, tarragon, salt, allspice, pepper and fennel seed and sprinkle over the fish pieces. Make a blonde roux with the oil and flour.

Stir in the leeks, garlic and celery and cook over medium heat for 3-4 minutes, stirring well.

Add stock, tomatoes, wine, Pernod, Worcestershire sauce, Tabasco, bay leaves, saffron, salt and pepper. Stir well and cook over medium low heat for 15-20 minutes. Add stock if too thick.

Sauté the fish in olive oil over medium heat for 2-3 minutes, turning until almost done. Add the fish and oil to the broth and stir gently. Add the prawns and cook for 3-5 minutes. Serve this rich fish soup in bowls over French bread slices that have been sprinkled with olive oil and rubbed with garlic.


Preparation time:

ca. 1 day 6 hrs
Grade of difficulty:
medium
Calories per portion:
n/a

Related posts:

Bouillabaisse recipe Bougaza recipe Cream cheese frosting recipe Vanilla poppy seed cake recipe


Reference: New orleans bouillabaisse recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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