Top Rated Bouillabaisse Recipes

Shrimp Bouillabaisse
Traditional bouillabaisse is a marvelous dish that requires many kinds of seafood and a lot of time to make. My quicker version delivers all the thrills of the original but uses only shrimp, plus fennel and edamame. Yogurt adds a sense of the characteristic creaminess, and buttery garlic bread completes the meal. Drink with a chilled rosé, like Tavel. Adapted from "Simply Ming One-Pot Meals" by Ming Tsai and Arthur Boehm. Click here to see the Chefs' Favorite At-Home Recipes story. Click here to see The Ultimate 1-Pot Meal Roundup.
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fish stew
This rich bouillabaisse proves that pumpkins aren't just for pies. Sugar Pie and Baby Bear pumpkins are cooking varieties with infinitely more flavor and better texture than carving pumpkins, which are not recommended. Ask a produce team member about the best cooking variety available in your Whole Foods Market. Butternut squash can be substituted for pumpkin if you wish.Click here to see 5 Fall Seafood Stew Recipes
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This Provençal recipe created by Michelin-starred chef David Myers is complemented by a garlicky rouille, the perfect spread for your toasted baguette.
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Emeril Lagasse
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www.epicurean.com
For the broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, peppercorns, and thyme. Add the fish bones, water and ...
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A 1980 charter signed by 11 restaurants (7 in Marseille) dictates what kinds of fish form the basis of an authentic local bouillabaisse. These are generally unavailable here, so we suggest using the freshest nonoily fish you can get, preferably three to five different kinds. As long as we were taking liberties, we also added lobster and used fennel fronds in place of pastis. And though the broth and croutons are usually served separately from the fish itself in Marseille, we enjoyed everything together. Active time: 1 1/4 hr Start to finish: 1 1/2 hr
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We won't dispute that Guillaume Sorrieu's bouillabaisse, from L'Épuisette, in Marseille, is the best of the best, but where does that leave the home cook with no access to fresh seafood from the Mediterranean? The trick is to look for the freshest local fish you can find and not to be afraid of improvising. That's what we've done here (forget serving the dish in two courses). The fish remains firm, the broth clear, the flavor sublime.
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of Emeril Lagasse
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www.epicurean.com
Yield: 6 servings Procedures Steam mussels 3-4 minutes. Dissolve saffron in warm wine; set aside. Melt butter; add garlic, onion, carrot, celery, seasonings, and soy sauce. Cover and simmer for 5 minutes. Add water and wine; bring to boiling; add ...
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www.epicurean.com
Place fish, lobster, etc. in a pan. Adding the very tender fish only when the bouillabaisse has been boiling 8-10 min.Pour in enough cold water to cover the seafood; season w/ saly & pepper to taste, and let cook over high flame 12-15 min. Place ...
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The secrets to making an authentic bouillabaisse are few, but inviolable—use a good variety of fish, and a good fish stock.
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Chef Scott Cutaneo – Le Petit Chateau
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