Cajun Bouillabaisse Recipe 485

CAJUN BOUILLABAISSE

Cajun Bouillabaisse image

This is my version of Bouillabaisse. It was passed down to me from my grandfather and I adapted it to my tastes. Hope you enjoy it!

Provided by NW Cajun Foodie

Categories Chowders

Time 1h15m

Yield 8-9 Cups, 6 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup olive oil
3 stalks celery, chopped 1/2-inch dice
2 medium onions, chopped 1/2-inch dice
1 green bell pepper, chopped 1/2-inch dice
4 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
4 cups crushed tomatoes (fresh or canned)
1 cup bottled clam juice
1/2 teaspoon fennel seed
saffron, 1 large pinch
salt and pepper
2 tablespoons chopped parsley
1 1/2 lbs mussels or 1 1/2 lbs clams
1 lb shrimp
1 lb scallops
1 lb red snapper or 1 lb cod
1 cup dry white wine

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.

Nutrition Facts : Calories 500, Fat 14.4, SaturatedFat 2.3, Cholesterol 233.3, Sodium 1149.6, Carbohydrate 24.2, Fiber 3.9, Sugar 9.3, Protein 60

CAJUN BOUILLABAISSE RECIPE - (4.8/5)

Cajun Bouillabaisse Recipe - (4.8/5) image

Provided by JimMac

Number Of Ingredients 18

Ingredients

1/4 c. olive oil
3 stalks celery, chopped 1/2" dice
2 medium onions, chopped 1/2" dice
1 green bell pepper, chopped 1/2" dice
4 clove garlic, minced
1 tsp. thyme
2 bay leaves
4 cups crushed tomatoes
1 c. bottled clam juice
1/2 tsp. fennel seed
Large pinch of saffron
salt and pepper to taste
2 Tbsp. chopped parsley
1-1/2 lbs. mussels or clams
1 lb. shrimp
1 lb. scallops
1 lb. snapper or cod
1 c. dry white wine

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.

BOUILLABAISSE

Bouillabaisse image

This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

Provided by Mary Young

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 40m

Yield 12

Number Of Ingredients 15

Ingredients

¾ cup olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel leaf
1 sprig fresh thyme
1 bay leaf
1 teaspoon orange zest
¾ pound mussels, cleaned and debearded
9 cups boiling water
salt and pepper to taste
5 pounds sea bass
1 pinch saffron threads
¾ pound fresh shrimp, peeled and deveined

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.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 6 g, Cholesterol 124.5 mg, Fat 18 g, Fiber 1 g, Protein 42.9 g, SaturatedFat 3 g, Sodium 202.9 mg, Sugar 2.3 g

NEW ORLEANS-STYLE BOUILLABAISSE

New Orleans-Style Bouillabaisse image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 32

Ingredients

1 tablespoon olive oil
1 pound shrimp shells and heads
2 stalks celery, chopped
1 fresh bay leaf
1 small leek, chopped
1 small onion, chopped
A few black peppercorns
1 small bundle fresh parsley and thyme
4 cups chicken stock
A fat pinch saffron
1 egg yolk
1 clove garlic, smashed to a paste
1 teaspoon Dijon mustard
Juice of 1/2 lemon
2/3 to 3/4 cup grapeseed oil
Salt and pepper
Hot sauce, such as Tabasco
2 tablespoons olive oil
1 to 2 links andouille sausage, sliced on the bias
2 to 3 cloves garlic, grated or minced
2 stalks celery, diced
1 onion, diced
1/2 small bulb fennel, sliced, fronds reserved
1/2 green bell pepper, diced
2 plum or beefsteak tomatoes, grated
6 ounces beer, such as Abita
3 ounces redfish, cut into chunks
12 shrimp, peeled and deveined, tails on
2 to 3 ounces fresh crabmeat
Old Bay seasoning
Hot sauce, such as Tabasco
4 slices baguette, toasted

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

Creole Bouillabaisse image

Thackeray wrote The Ballad of Bouillabaisse: This bouillabaisse a noble dish is- a sort of soup, or broth, or stew, or hotchpotch of all sorts of fishes.....

Provided by Molly53

Categories Creole

Time 45m

Yield 12-15 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb mushroom
2 tablespoons butter
2 onions, peeled and chopped
2 garlic cloves, peeled and minced
2 tablespoons flour
2 cups tomato puree (canned is fine)
2 cups water
8 cloves
3 bay leaves
1 1/2 teaspoons curry powder
1/2 cup sherry wine
1 dash Tabasco sauce
1 teaspoon salt
4 lbs fish fillets (red snapper or redfish recommended)
1 1/2 quarts water, boiling
hot buttered toast

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.

Nutrition Facts : Calories 217.5, Fat 3.4, SaturatedFat 1.5, Cholesterol 88.2, Sodium 347.5, Carbohydrate 7.7, Fiber 1.4, Sugar 3.3, Protein 36.2

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