New orleans bouillabaisse recipe
New Orleans Bouillabaisse recipe
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|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|
|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|
|1 tbsp||Worcestershire sauce|
|½ tsp||Tabasco or hot pepper sauce|
|½ tsp||pepper, black|
|60 ml||olive oil|
|500 g||prawns, medium, peeled and deveined|
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.
ca. 1 day 6 hrs
Grade of difficulty:
Calories per portion:
Reference: New orleans bouillabaisse recipe
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