Bouillabaisse Recipe

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red snapper head; 1 medium onion, sliced; 1/2 cup chopped fresh parsley; 4 sprigs fresh thyme, chopped; 1 1/2 quarts water; 1 1/4 cups Chablis or other dry white wine; 1 (14 1/2-ounce) can whole tomatoes, drained and chopped; Juice of half a lemon; 1 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1/8 teaspoon red pepper; 3 sprigs fresh parsley, minced; 3 sprigs fresh thyme, minced; 3 cloves garlic, minced; 3 bay leaves, crumbled; 1/4 teaspoon ground allspice; 3/4 pound redfish fillets; 3/4 pound red snapper fillets; 1 1/2 cups finely chopped onion; 2 tablespoons olive oil; Toast points; Lemon slices; Fresh parsley sprigs

Servings: persons

1 red snapper head
1 medium onion, sliced
1/2 cup chopped fresh parsley
4 sprigs fresh thyme, chopped
1 1/2 quarts water
1 1/4 cups Chablis or other dry white wine
1 (14 1/2-ounce) can whole tomatoes, drained and chopped
Juice of half a lemon
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/8 teaspoon red pepper
3 sprigs fresh parsley, minced
3 sprigs fresh thyme, minced
3 cloves garlic, minced
3 bay leaves, crumbled
1/4 teaspoon ground allspice
3/4 pound redfish fillets
3/4 pound red snapper fillets
1 1/2 cups finely chopped onion
2 tablespoons olive oil
Toast points
Lemon slices
Fresh parsley sprigs

1
Combine first 5 ingredients in a small Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced to 1 pint. Strain mixture through several layers of damp cheesecloth, discarding fish head, vegetables, and spices. Set fish stock aside.
2
Combine wine, tomatoes, lemon juice, fish stock, 1/2 teaspoon salt, 1/4 teaspoon pepper, and red pepper in skillet. Cook over medium heat 25 minutes or until mixture is reduced by half. Set aside; keep warm.
3
Combine minced parsley, thyme, garlic, bay leaves, remaining salt and pepper, and allspice in a small bowl; blend well. Rub herb mixture over surface of fillets; set aside.
4
Saute chopped onion in olive oil in a large skillet until tender; set onion aside, reserving oil in skillet. Add fillets to skillet; top with onion. Cover; cook over medium heat 10 minutes.
5
Transfer fillets to a serving platter lined with toast points. Pour reserved sauce over fish, and garnish with lemon slices and fresh parsley sprigs. Serve immediately.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 red snapper head, 1 medium onion, sliced, 1/2 cup chopped fresh parsley, 4 sprigs fresh thyme, chopped, and more.

Yes, Bouillabaisse falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bouillabaisse

How did you like this recipe?

Frequently Asked Questions