Bouillabaisse is an aromatic stew made with a fish base and a variety of fish and shellfish.
In classic recipes, nearly a dozen kinds of fish are cooked into the stew.
The most common fish in the dish are monkfish, mullet, and conger.
Of course, many other kinds of fish can be used.
The dish gains its rich flavor from vegetables.
Such as onions, tomatoes, leeks, and celery, which are boiled and added to the stew.
The most distinguishing characteristic is not the fish.
Because all fish stews and soups have fish.
But the unique flavoring derived from saffron, fennel seeds, and orange zest.
All compliment the flavors in bouillabaisse beautifully.
The kinds and amounts of ingredients that go into a recipe very by region.
As the dish is so old.
Most chefs agree.
It is impossible to know the exact recipe for “authentic” bouillabaisse.
Yet, if you ask a Provençal chef about his recipe.
He or she will probably lay claim that he created the “most authentic” version.
It's traditionally served atop slices of French bread.
Sometimes, the bread is seasoned with a spicy sauce made of chilies and olive oil.
This sauce is known as a rouille.
This particular recipe is a traditional Provençal fish stew.
Originating from the port city of Marseille.
Recipes vary from family to family in Marseille.
And local restaurants dispute which versions are the most authentic.
In Marseille, it's rarely made for fewer than ten persons.
The more people who share the meal, and the more varieties of seafood that are included, the better.
The essential elements of a true dish.
Are the freshness of the fish, the excellence of the olive oil and a truly great saffron.
Needless to say this is one of our faves, because we sooooooooo love seafood!
And of course, low fat.
Prep. Time: 20 minutes.
Cooking Time: 30 minutes
2 Tbs. extra virgin olive or macadamia oil.
1 onion, diced.
2 celery stalks, chopped.
2 lbs. fresh or canned peeled tomatoes.
1/3 c. and 3 Tbsp. dry white wine.
1 c. water.
1 bay leaf.
1 lemon, sliced and rind grated.
1 lb. fresh mussels, washed and scrubbed.
1 lb. firm white fish like cod or tiilapia, cut into large cubes.
1/2 lb. prawns, de-veined and tails intact.
1/8 tsp. black pepper, freshly ground, to taste.
1/2 bunches fresh parsley leaves.
1/4 tsp. saffron.
In a large saucepan heat oil over a moderate heat.
Sauté onion and celery for 5 minutes.
Add tomatoes and juice, wine, water, bay leaf, saffron and lemon rind.
Simmer for 15-20 minutes.
Add mussels and fish.
Cover and simmer 2-3 minutes.
Add prawns and cook for a couple minutes more.
Until prawns are pink and mussels have opened.
Remove from heat, season with fresh cracked pepper.
Garnish with sliced lemons and parsley leaves.
Serve with an Italian crusty bread.
This Bouillabaisse is naturally low fat and just...
Mmmmmm, Mmmmmmmm, GOOD!Tweet
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