Bouillabaisse Of Peas Recipes

'BOUILLABAISSE' OF FRESH PEAS WITH POACHED EGGS

'Bouillabaisse' of Fresh Peas With Poached Eggs image

In the Provence region of France, it is a peasant tradition to make "poor man's bouillabaisse" with vegetables. For this soup, only fresh peas will work - don't try it with frozen.

Provided by Martha Rose Shulman

Categories dinner, easy, weekday, one pot, soups and stews, main course

Time 45m

Yield Serves four to five

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3/4 pound fingerling potatoes or Yukon golds, scrubbed and sliced
4 large garlic cloves, minced
4 cups freshly shelled peas (about 4 1/2 pounds)
Generous pinch of saffron
1 1/2 quarts water or chicken stock
Salt
freshly ground pepper
4 to 5 eggs
3 tablespoons chopped fresh parsley, or a mixture of parsley, tarragon and chives
4 to 5 thick slices country bread, toasted and rubbed with a cut clove of garlic

Steps:

In a heavy soup pot, heat the olive oil over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the potatoes and garlic. Cook, stirring, until the garlic begins to smell fragrant, about one minute. Add the water, saffron and salt to taste. Bring to a boil, reduce the heat, cover and simmer 15 minutes. Add the peas, cover and simmer another 15 minutes or until the vegetables are tender and the broth is sweet. Taste, adjust salt and add pepper.
One by one, break each egg into a teacup, then tip into the soup. Poach the eggs for four minutes until just set. Place a crouton in each bowl and, using a skimmer or a slotted spoon, scoop out a poached egg and place it on top. Stir the herbs into the soup, then ladle the soup into the bowls and serve.

Nutrition Facts : @context http, Calories 646, UnsaturatedFat 10 grams, Carbohydrate 94 grams, Fat 15 grams, Fiber 24 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 1999 milligrams, Sugar 30 grams, TransFat 0 grams

BOUILLABAISSE

Bouillabaisse image

Provided by David Kamen

Categories Soup/Stew Fish Potato Shellfish Saffron Fennel Fall Winter Simmer

Yield Makes 6 to 8 servings

Number Of Ingredients 17

Ingredients

1/2 cup olive oil
1 bulb fennel, stems trimmed, cored and sliced
1 large onion, peeled and sliced
1 small leek, white and light green parts only, sliced
1 large tomato, peeled, seeded, and chopped
3 garlic cloves, peeled and chopped
1 tablespoon tomato paste
Cayenne pepper
1 teaspoon saffron threads
2 medium russet potatoes, peeled, diced
1 1/2 quarts fish stock
1 bouquet garni (see Cook's note)
Kosher salt and freshly ground black pepper
3 pounds assorted seafood (firm white fish such as monkfish or bass, and shrimp, mussels, cockles, or lobster), cleaned and cut into bite-size chunks
2 tablespoons flat-leaf parsley, chopped
1 tablespoon chervil, chopped
Garlic and Saffron Mayonnaise (Rouille) , for serving

Steps:

1. In a large, heavy-bottomed stockpot over medium-high heat, heat the olive oil. Add the fennel, onions, and leeks and cover with a tight-fitting lid. Cook the vegetables, stirring occasionally, until just beginning to tenderize, about 5 minutes. Add the tomato and garlic, re-cover the pot, and continue cooking until the tomatoes begin to break down, 2 to 3 minutes.
2. Add the tomato paste, cayenne, saffron, potatoes, fish stock, and bouquet garni. Season with salt and pepper and bring the liquid up to a boil. Cover the pot, reduce the heat to medium, and simmer until the potatoes are cooked, 10 to 15 minutes.
3. Add the seafood in order of firmness and cooking time, with the denser fillets of fish going into the pot first, followed by shellfish and then shrimp. Simmer the soup, stirring very minimally to preserve the whole pieces of seafood, until the shellfish have opened and fish fillets have cooked through, 5 to 10 minutes total, depending on the seafood being used.
4. To serve, remove and discard the bouquet garni. Carefully remove the fish and shellfish, arranging them on a large serving platter or in warm bowls. Ladle the broth and potatoes over fish and garnish with the herbs. Serve warm.

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