Beach Bistros Famous Bouillabaisse Recipes

BISTRO BOUILLABAISSE

Bistro Bouillabaisse image

Make and share this Bistro Bouillabaisse recipe from Food.com.

Provided by chia2160

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1/2 cup vertically sliced onion
1/4 cup julienne-cut leek
1/4 cup thinly sliced celery
1 garlic clove, minced
3/4 cup diced plum tomato
1/2 teaspoon fennel seed
1/4 teaspoon dried thyme
1/8 teaspoon dried tarragon
1 dash of crushed saffron thread
1/2 cup dry white wine
1 tablespoon Pernod (licorice-flavored liqueur) or 1 tablespoon sambuca romana (licorice-flavored liqueur)
1 cup bottled clam juice
1/2 cup tomato juice
1/8 teaspoon fresh ground black pepper
8 littleneck clams
4 ounces grouper or 4 ounces other firm white fish fillets, cut into 1-inch pieces
6 medium mussels, scrubbed and debearded
6 large shrimp, peeled and deveined
1 (5 ounce) lobster tails, split in half lengthwise
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Heat oil in a large saucepan over medium heat. Add onion and next 3 ingredients (through garlic); cook 5 minutes, stirring frequently.
Add tomato, fennel seeds, thyme, tarragon, and saffron; cook 1 minute. Stir in wine and liqueur; bring to a boil. Reduce heat, and simmer 5 minutes.
Add juices and pepper; bring to a simmer. Cook 10 minutes. Add clams and grouper; cook over medium heat 3 minutes or until clams begin to open.
Add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. Discard any unopened clams or mussels. Garnish with parsley.

Nutrition Facts : Calories 403.6, Fat 10.8, SaturatedFat 1.6, Cholesterol 139.4, Sodium 800.9, Carbohydrate 19.3, Fiber 2.5, Sugar 6.9, Protein 45.6

BEACH BISTRO'S FAMOUS BOUILLABAISSE RECIPE

Beach Bistro's Famous Bouillabaisse Recipe image

Provided by Mother

Number Of Ingredients 15

Ingredients

2 cloves garlic
3 medium onions
3 leeks whites only
4 stalks celery
1 quart diced tomatoes
1 large pinch saffron threads
2 tablespoons shrimp or crab base
2 tablespoons tarragon, dried
3 tablespoons fennel seed
dash tabasco
2 cups white wine
1/4 cup pernod
2 quarts clam juice
2 large spoonfuls tomato puree
1 quart tomato juice

Steps:

Heat a heavy bottom stockpot over high heat. Add the oil and garlic. Saute the garlic for 5 minutes and then add the vegetables, stirring well to prevent burning, and allow to cook for an additional 3 to 4 minutes or until translucent. Next add the bases, dried herbs, white wine and pernod, bring to a simmer, and allow to reduce for 5 minutes. Add canned ingredients and bring to a boil then reduce heat and simmer for 10 minutes. Remove from heat and season to taste.

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