Cajun Bouillabaisse Recipes

BOUILLABAISSE

Steps:

• Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
• Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
• Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
• Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

CAJUN BOUILLABAISSE RECIPE - (4.8/5)

Steps:

• Heat oil in a Dutch oven. Add chopped vegetables with garlic, thyme and bay leaves. Cook 5 minutes. Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer 15 minutes. Add the scrubbed mussels (make sure beard is removed), shelled shrimp, scallops (cut in half) and the fish (cut in chunks). Cook 15 minutes longer. Serve up Bouillabaisse in soup plates with hot French bread.

CREOLE BOUILLABAISSE

Steps:

• In large boiler pot over medium heat, melt margarine. To prepare roux, slowly blend in flour and stir constantly until mixture is light brown. Add onions, celery, garlic and parsley and continue stirring until vegetables are tender. Gradually stir in chicken broth. Add remaining ingredients except seafood. Bring to a boil, then simmer for 10 minutes. Add fish and oysters and simmer for 5 minutes. Add shrimp and cook for 5 minutes more or until all seafood is done.

NEW ORLEANS-STYLE BOUILLABAISSE

Steps:

• For the broth: Heat the oil in a medium pot over medium-high heat. Add the shrimp heads and shells and saute a few minutes until starting to brown. Add the celery, bay leaf, leeks, onions and peppercorns; stir for a couple of minutes. Add the herb bundle and cover with the stock, then add the saffron and bring to a simmer. Let bubble gently for about 30 minutes. Strain and reserve.
• For the spicy garlic aioli: Whisk together the egg yolk, garlic, Dijon and lemon juice in a small bowl. Whisking constantly, slowly stream in the oil to emulsify. Season with salt, pepper and hot sauce.
• For the bouillabaisse: Heat 1 tablespoon of the oil in a medium to large Dutch oven over medium-high heat. Add the andouille and cook until browned and crisp. Remove from the pan and set aside.
• Reduce the heat to medium and add the remaining tablespoon olive oil to the Dutch oven. Add the garlic, celery, onions, fennel and bell peppers. Let sweat for 8 to 10 minutes, adding the tomatoes during the last few minutes of cooking. Raise the heat to medium-high, add the beer and bring to a simmer. Let reduce for a few minutes, then add 2 to 3 cups of the shrimp stock and bring to a simmer. Add the redfish and shrimp and let cook through, 3 to 4 minutes. Remove from the heat and stir in the crabmeat to heat through. Season with Old Bay and hot sauce and add the andouille back to the pot.
• To serve: Spread the aioli on the toasted baguette slices and divide among four shallow bowls. To each bowl, add three pieces of fish, three pieces of shrimp, some crab and some Andouille. Pour in some of the broth, making sure to include the vegetables in the broth. Garnish with the reserved fennel fronds.

CREOLE BOUILLABAISSE

Steps:

• Cut mushrooms into thin slices and allow to stand until needed.
• Melt butter; saute onions, garlic and flour until golden brown.
• Add tomato pulp and 2 cups of water, 4 cloves, bay leaves, curry, 1/4 cup of sherry and Tabasco sauce.
• Simmer for 30 minutes.
• Season with salt.
• While sauce is simmering, cook fish fillets in simmering water with 4 cloves and remainder of sherry for 15 minutes.
• Combine mushrooms and sauce with fish and cook for five minutes.
• Remove pieces of fish from sauce, place on buttered toast on a large platter; pour sauce over fish and serve.

BOUILLABAISSE

Steps:

• Using a heavy bottom stock pot, heat grapeseed oil over medium heat. (about 2 minutes).
• After 2 minutes add chopped onions, leeks, celery, fennel bulbs and a pinch of salt.
• Slowly sweat them until tender but not brown (about 2 minutes).
• Add garlic and saute 2 minutes until garlic is tender and fragrant then add your chopped Roma tomatoes and dry white wine.
• Simmer for 5 minutes.
• Add fish stock, simmer for 5 minutes.
• Add chicken stock and simmer for 5 minutes.
• Add peels from 1 orange, white peppercorns, bay leaves, thyme, fennel seeds, fresh marjoram, paprika, saffron, and cayenne.
• Simmer for 5 minutes.
• Add clams first, then mussels after 2 minutes.
• Simmer 2 minutes. add peeled and deveined shrimp. shut off heat and allow shrimp to cook 2 minutes.
• Add 1 inch cubed salmon and cod.
• Add Pernod, gently stir and let it rest for 5 minutes.
• Ladle into a bowl and garnish with fennel fronds.

CAJUN BOUILLABAISSE

Steps:

• Heat oil in a Dutch oven. Add chopped vegetables with.
• garlic, thyme and bay leaves. Cook 5 minutes.
• Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer15 minutes.
• Add the scrubbed mussels (make sure beard is removed), shelled shrimp, scallops (cut in half) and the fish (cut in chunks). Cook 15 minutes longer and be careful when you stir it that you don't break up fish. Serve up Bouillabaisse in soup plates with hot French bread.