New orleans bouillabaisse recipe

New Orleans Bouillabaisse recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The New Orleans Bouillabaisse recipe is a flavorful and aromatic seafood stew that originated in the vibrant city of New Orleans. This traditional dish combines the rich flavors of various fish, shellfish, and aromatic herbs and spices. With its roots in French and Creole cuisine, this hearty dish is known for its bold flavors and comforting qualities. Whether served as a main course or a starter, this recipe promises to transport you to the lively streets of New Orleans with every spoonful.

Keywords: New Orleans, bouillabaisse, seafood stew, French cuisine, Creole cuisine.

New orleans bouillabaisse recipe details

New orleans bouillabaisse recipe, recipe Rating: 4.6
Number of votes:111 

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