ChefMD® Recipe: Simple Mediterranean Bouillabaisse
Dr. La Puma prepares a fish stew with fresh mussels and halibut, rich in omega-3 fatty acids which help prevent heart disease. Halibut is considered a wonder food because it's low in sodium and fat, and high in protein. Eating just two servings per week may help lower the risk of macular degeneration, heart disease, and Alzheimer's. Get the complete recipe here:
Jules Cooking Global, Bouillabaisse
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Enjoy making this recipe!
The ingredients:
- 2 kg fishbones
- 1 fennel
- 2 tomatoes
- 1 onion
- 5 cloves of garlic.
- 10 grams of coriander seeds
- 3 pieces of star anise
- 0,01 grams of saffron
- 10 springs of coriander
- 3 dl olive oil
- 1 litre of chicken stock
- 0,5 litre of water
- A few little cubes off butter
Bon Appetit!
Vegan Mock Fish Soup/Vegan Bouillabaisse
I prepared a vegan fish soup/bouillabaisse for you using the stock of dried lobster mushrooms and fresh yellow oyster mushrooms. It is so delicious. It will fix that craving for a good fish broth/soup.
Visit my website at politifeast.com for the RECIPE
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Crispy Calamari Stew!
FEATURED SEAFOOD: Calamari
FEATURED CHEF: Nico Chaize
Reknown chef and restaurant owner Nico Chaize offers this recipe in all three of his O’ahu restaurants.
Olive Oil, Onions, Fennel, and Garlic reach his stew pot first. Bay Leaves, Oregano, and Chili Pepper Flakes soon join in the mix.
Diced Tomatoes, Kalamata Olives and spices are added to the stew mix just before Chef’s deep-fried Calamari is folded into the same pot.
Fresh Basil and Fresh Parsley are the final ingredients to this recipe. This work of art is served with hot Garlic Bread!
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Best Bouillabaisse Recipe from Marseille - Pookie Style
You may not have heard but my husband and I are planning to slowly sail around the world… but each place we visit have some of the best cuisines and dishes imaginable. My new series of videos shows you the places we visit and the foods they are famous for.. and then how to cook them.
So please watch me on our first video from Marseille. Marseille is a port city on the Mediterranean Sea in Provence. and is the birthplace of the Bouillabaisse .
Bouillabaisse means fish soup. The name comes from the Marseille process of making the process of slowly adding the ingredients to the boil, one at a time. Is to boil the broth and add seafood one by one from the word “bouillir” means to boil and “baisser” means to reduce heat. When boiling, gradually reduce the heat to simmer.
In fact, bouillabaisse is a home-cooked meal of Marseille fishermen. When the boat is out to fish, and when they return to shore. Hungry, they prepare to cook fish soup and eat together in the boat. By choosing fish that are not sold in the market, such as rockfish (there are many species such as scorpion fish, snapper, lion fish), fish that live in the rocks.
This soup is served separately from the regular soup. and usually serve with crouton. Rouille ( pronounced rui) is a French-style spicy mayonnaise, similar to Spanish aioli, used to spread on the croutons/toast.
Ingredients
50g butter
2tbsp. Olive Oil
100 g. snapper fillet/ mullet
100 g . Sea bream
150 g mix rockfish
( keep all the fish bone to make stock)
1 dices large onion
1 large tomato
100 g celery(diced)
2 carrots ???? dices
1/2 fennel root (I couldn't get this, so I left this out)
1 celery
4 cloves garlic
3 tbsp tomatoes paste/ concentrate
3 sprigs thyme
2 bay leaves
1000ml fish broth (cook veg+ fish bones with herb, Pernod, whine, water over for 1-2hours)
80ml Pernod
A glass or a bit more of Wine White
2 g saffron
Salt, season, black pepper, season, parsley (chopped) sprinkle on top. I don't have parsley this time. So, I use a bit of THYME to garnish on top in stead
2 tsp ground black pepper
2-3tbsp of Gruyere cheese
Method
1. Make the stock by sweat down onion,
celery, carrots, garlic, fennel with olive oil and 25g butter.
2. Once the vegetables are softened. Add tomato paste, thyme, bay leaves, black pepper. Cook for a few minutes.
3. Add Pernod and white wine. Cook until the alcohol has reduced. Add saffron stir to mix well. Then add 1.5 litre of water bring to boil and reduce down to 1 litre.
4. Put the fish stock in the blender. And strain. Then put the stock back in the pot. Bring to boil and reduce down to simmer add 25g more of butter. Now we can put our fish in to blanch for a few minutes. (I torch my fish skin to give to a bit of colour and texture)
5. Time to serve the Bouillabaisse. Pour the soup in the bowl. Carefully, place fish fillets in the centre. And top with sprinkle parsley on. In my case, today I haven't got parsley. So I use a bit of thyme to garnish.
Serve this soup with , gruyere cheese on top and eat with Crouton and Rouille (which is Saffron garlic mayo) ????
I hope you enjoyed this video, if you did please like, share, subscribe and do all those wonderful things that help the algorithm. If you’d like to see what life is like on a boat go to sawasdeekat.com or search Sawasdeekat on YouTube.
Til next time!!
@pookiestylecook #pookiestylecook pookiestyle.uk
#food #liveaboard #sailing #frenchcuisine #france
#bestbouillabaisse
Bouillabaisse Cooking Demo
Chef Garrett Ley from the Fish Company is making bouillabaisse. Check it out.
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