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Bouillabaisse

SUBMITTED BY: Mary Young PHOTO BY: aggatha

"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."
RECIPE RATING:
The reviewer gave this recipe 19 stars. This recipe average a 4.7 star rating.
Read Reviews (17)
PREP TIME  15 Min
COOK TIME  25 Min
READY IN  40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3/4 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
  • 3/4 pound mussels, cleaned and debearded
  • 9 cups boiling water
  • salt and pepper to taste
  • 5 pounds sea bass
  • 1 pinch saffron threads
  • 3/4 pound fresh shrimp, peeled and deveined

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2003 by GLORIA-BEATRIZ
This recipe is superb. My husband begs me to make this dish at least once a week. If you're... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2003 by MAGSCHI
After chopping up the veggies, the soup was very easy to prepare. It is satisfying and full... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2005 by Jasinski
What a tasty soup! Must be an east coast recipe and being on the west coast I had to alter a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2004 by JGOMEZ99
Served this at my last dinner party. This dish was a huge success. I have already received... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2003 by RUOWEN
This is so good; everyone wanted me to cook again. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2006 by Jasmine in Chico
Pretty disappointing. I hate to say that because I really wanted this to be great, but it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2005 by LINDA MCLEAN
Had this last night at a dinner party and it was sensational! Crab, lobster, scallops, shrimp,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2004 by LEAL
A big hit at my dinner party. I made the soup base the day before and it had a wonderful rich... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2006 by cse
Excellent. I used shrimp, scallops, mussels(in shell), clams(in shell) and grouper cheeks. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2007 by ybss
Fantastic. I'm not a soup person in general, but i consistently crave this recipe. I served... MORE