New orleans bouillabaisse recipe
New Orleans Bouillabaisse recipe
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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
Reference: New orleans bouillabaisse recipe
Recipe type: xarchivex
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