How to Make French Bouillabaisse, Part 3
Epicurious's Around the World in 80 Dishes takes you to Provence, France, with a demonstration of a recipe for Bouillabaisse (the traditional Provençal seafood stew) prepared by Chef Lynne Gigliotti of The Culinary Institute of America.
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How to Make French Bouillabaisse, Part 3
Mediterranean Seafood Stew - Zarzuela de Pescado
EPISODE #63 - Mediterranean Seafood Stew - Zarzuela de Pescado
FULL RECIPE HERE:
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MUSIC: Strange as You
Fisherman's Stew | Bouillabaisse Recipe
#stew #seafood #bouillabaisse
Clams, Mussels, Crab, Shrimp and FRESH Tilapia into this classic dish (bouillabaisse) that will have you licking the bowl clean!
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Bouillabaisse Recipe
Bouillabaisse is a classic French fish soup with seafood that comes from the city of Marseille. Packed with delicate flavors of fennel, tomato, saffron, orange and with fresh fish and seafood, this dish is sure to delight the taste buds. Serve with a classic rouille and lots of French stick for mopping up the beautifully fragrant broth.
Find the recipe in full:
CIOPPINO (The Perfect Dip for Crusty Bread)
Cioppino might be the best dip for your bread to ever exist. Make it for a group of friends or just make a batch for yourself and revel in what a good cook you are.
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6.75qt LE CREUSET DUTCH OVEN:
--RECIPE--
▪125g or ½ white onion, small diced
▪75g or ½ medium bulb fennel, small diced
▪4-5 garlic cloves, minced
▪Olive oil
▪Salt
▪1lb/.5kg shell-on raw wild shrimp, shells removed and reserved for stock
▪1box/900-1000g(mL) chicken stock
▪1 bottle/240g(mL) clam juice
▪Chile flake
▪200g or ¾-1c dry white wine
▪800g/28oz nice whole peeled canned tomatoes, pureed
▪1lb/.5kg mussels, rinsed, beards removed (any broken/open mussels discarded)
▪1lb/.5kg fresh atlantic cod, cut into 1”/2.5cm chunks and salted before cooking
▪.5lb/225g squid tubes and tentacles, sliced
▪Pinch sugar
▪Black pepper, chopped parsley, additional olive oil, to garnish
▪Plenty of good crusty bread for dipping
Into a medium sauce pot, add the shells from 1lb shrimp, stock, and clam juice. Bring to a simmer and continue simmer over medium low for about 15min.
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Heat a large heavy bottomed pot over medium. Add very generous squeeze of olive oil (it should almost coat the bottom fo your pot. To that, add onion, fennel, and garlic and a large pinch of salt. Stir and sweat over medium for 4-5min.
Add pinch of chile flake to veg. Allow chile flake to cook and infuse the oil for about a minute, then add in wine. Bring wine and veg to a simmer and continue to cook for 2-3 more minutes or until wine is mostly evaporated.
Add in all of the strained liquid from your shrimp-clam stock (discard shrimp shells). You should be adding about 1200g/mL here. If you don’t have enough, add additional chicken stock or water. Stir in pureed tomatoes. Increase heat to medium high, bring to a boil. Continue to simmer and reduce for approx 15min by about 15-20%.
Taste base for seasoning. Add salt and pinch of sugar if needed to balance acidity.
Reduce heat to low then drop in cod, shrimp, and squid. Gently move with a spoon to ensure everything is spread evenly and submerged before adding in mussels and snuggling them into the base to submerge. Bring to a simmer, cover, and allow to poach for 3-4 mins.
Very gently stir the seafood. Continue to cook if mussels aren’t yet fully open. When mussels are fully opened and the rest of the fish is opaque, it’s done! Discard any mussels that didn’t open during cooking.
Ladle into a bowl, garnish with black pepper, olive oil, and minced parsley, and enjoy with crusty bread.
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CHAPTERS
0:00 Intro
0:30 The base - aromatics
4:00 The seafood components
6:12 Adding the seafood to the base
7:11 call me Lord B-man (Established Titles ad)
8:27 Finishing the cioppino
10:03 Let’s eat this thing
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Julia Child's Bouillabaisse (Fish Stew) | Jamie & Julia
Making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. Today I make one of my greatest cooking accomplishments Julia Child's Bouillabaisse (Fish Stew).
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Bouillabaisse Recipe:
1/2 cup (118 ml) extra-virgin olive oil
1 cup (150 g) chopped onion
1 cup (89 g) chopped leek
4 cloves smashed garlic
2 or 3 large, ripe tomatoes, chopped or 2 cups canned
2 1/2 quarts (2.5 l) water
Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any combination)
1 2-inch wide strip of fresh orange peel (optional)
1/2 teaspoon crumbled saffron
1 tablespoon sea salt
3 – 4 pounds (2 kg) fish heads, bones, trimmings, shrimp shells
1 pound (450 g) peeled shrimp (save the shells for the stock)
1 pound (450 g) cod, halibut or other flaky white fish, cut into large chunks
1 pound (450 g) mussels or clams, scrubbed and mussels debearded
Crusty bread, sliced, for serving