BOUILLABAISSE FOR AMERICANS BY S.L. GORE
ouillabaisse is a generic French fish soup made famous in Marseilles and the perfect main course to serve when you have about one hour to make a gourmet meal. There are literally dozens of recipes for this famous dish whose only required ingredients are seafood and saffron. The following recipe, easy and delicious, is one I have developed over the years. The list of ingredients might seem daunting, but the prep is a snap.
The flavors, like with most soups and sauces, meld and improve over time. So whether you assemble it at the last minute—or in the morning to serve that night—this simple, yet complex-flavored soup is guaranteed to wow your guests. BOUILLABAISSE Ingredients: • Fish fillet, thick and cut into large chunks, 2 per person. Cod is excellent. • Peeled shrimp, calamari rings, and mussels in shells. A frozen medley packet is fine. • Total amt of fish should be about 4-5 lbs. for 4 people • olive oil, 4-5 Tbsp (cover bottom of pan) • onions, 2 large yellow, diced • garlic, 4 large cloves, crushed • sweet pepper, yellow, orange or red. 1/3 cup diced. • tomatoes, 3 fresh, peeled and chopped, or 1 small can, chopped (no juice). • fennel, chopped green leaves from several branches or 1 Tbsp dried • Pernod, ½ cup. If not available, use more fresh or dried fennel to taste. • bay leaves (laurel), 3 • thyme, several stalks if fresh, ½ tsp if dried
The renowned French saffron fish stew or soup from Marseilles, Bouillabaisse, in the pot.
Published on Sep 1, 2017