Classic French Bouillabaisse


  • 6 Cups Water
  • ½ Pound Shrimp
  • 1 Bay Leaf
  • 12 Whole Black Peppercorns
  • Peel from 1 Orange
  • 3 Tablespoons Extra Virgin Olive Oil
  • ½ Teaspoon Kosher Salt
  • 2 Small Fennel Bulbs, thinly sliced, fronds reserved
  • 1 Small Onion, diced
  • 1 Leek, white part only, thinly sliced
  • 4 Cloves Garlic, minced
  • 4 Tomatoes, skins and seeds removed and diced
  • 1 Cup Dry White Wine
  • 1 Teaspoon Fresh Thyme
  • 1 Teaspoon Fresh Marjoram
  • ½ Teaspoon Saffron Threads
  • ½ Teaspoon Ground Cayenne Pepper
  • ½ Pound Sockeye Salmon, skin removed, cut into 1 inch wide strips
  • ½ Pound Cod, cut into 1 inch wide strips
  • ½ Pound Manila Clams
  • ½ Pound Bay Mussels


  • Peel the shrimp, reserving the shrimp shells. Bring the water to a simmer and add the shrimp shells, bay leaf, peppercorns, and skin to the pot and simmer gently for quarter-hour.
  • Meanwhile, heat the vegetable oil over medium heat during a serious flat-bottom soup pan. Add the onion, leek, and fennel bulb and a pinch of salt, and slowly sweat them till tender however not brunette (about twenty minutes).
  • Add the garlic, saute a couple of a lot of minutes till garlic is tender and sweet-smelling.
  • Add the tomato and therefore the wine. surface the warmth till the wine begins to boil. Cook till wine is reduced by concerning 0.5.
  • Strain the shrimp and orange stock into the onion mixture. Add the thyme, marjoram, saffron, and cayenne and simmer for ten minutes.
  • Add the fish initial. concerning 2 minutes later add the mussels and clams. concerning 2 minutes later add the shrimp. Simmer till the shrimp is simply overdone through. concerning 2 a lot of minutes.
  • take away from heat and serve like a shot, garnishing every place with some reserved fennel fronds.

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