Bouillabaisse Creole Recipe Recipe

Name: Bouillabaisse Creole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x 600 g monkfish; 1 x 500 g John Dory; 2 x 250 g red mullet; 1 x 500 g bonito; 1 x 600 g sea bass; 2 x 300 g scorpion fish; 12 x Oysters; 12 lrg Shrimps; 150 gm Minced onions; 50 gm Minced celery; 100 gm Fennel root; 1 x Red pepper, seeds removed; 1 x Green pepper, seeds removed; 4 x Cloves garlic; 1 x Chilli pepper; 1 x Bouquet garni; 300 gm Fresh tomatoes, seeds removed; 2 1/2 dl White wine; 1 1/4 lt Water or possibly fish stock Salt and pepper Star anise; 2 Tbsp. Minced parsley Fresh thyme; 2 x Cloves garlic, minced; 1 sm Chilli, crushed Saffron Extra virgin olive oil; 24 x Toasted sliced baguette Extra virgin olive oil Garlic; 1/2 x Red chilli; 2 x Roasted red peppers, seeds removed; 1 sm Cooked potato; 1/2 Tbsp. Tomato paste; 2 x Cloves garlic, minced Saffron; 1 x Egg yolk; 2 dl Extra virgin olive oil Salt and pepper

Servings: persons

1 x 600 g monkfish
1 x 500 g John Dory
2 x 250 g red mullet
1 x 500 g bonito
1 x 600 g sea bass
2 x 300 g scorpion fish
12 x Oysters
12 lrg Shrimps
150 gm Minced onions
50 gm Minced celery
100 gm Fennel root
1 x Red pepper, seeds removed
1 x Green pepper, seeds removed
4 x Cloves garlic
1 x Chilli pepper
1 x Bouquet garni
300 gm Fresh tomatoes, seeds removed
2 1/2 dl White wine
1 1/4 lt Water or possibly fish stock Salt and pepper Star anise
2 Tbsp. Minced parsley Fresh thyme
2 x Cloves garlic, minced
1 sm Chilli, crushed Saffron Extra virgin olive oil
24 x Toasted sliced baguette Extra virgin olive oil Garlic
1/2 x Red chilli
2 x Roasted red peppers, seeds removed
1 sm Cooked potato
1/2 Tbsp. Tomato paste
2 x Cloves garlic, minced Saffron
1 x Egg yolk
2 dl Extra virgin olive oil Salt and pepper

1
Scale and gut the fish.
2
Cut off the heads and tails and reserve for making the soup base.
3
Cut the fish into even slices.
4
Marinate the sliced fish in extra virgin olive oil, garlic, saffron and chilli.
5
Soup base: Gently cook the heads and tails of the fish in extra virgin olive oil.
6
Add in the vegetables and cook without colouring.
7
Add in the tomato paste and cook gently.
8
Add in the white wine and reduce in volume by about half.
9
Add in the water (or possibly just sufficient to cover the fish) and bring to the boil.
10
Add in the spices and the remaining ingredients.
11
Cook over high heat for 20-30 min.
12
Strain through a fine sieve, pressing the solids well.
13
Cooking the fish: bring the soup base to the boil.
14
Pour over the marinating fish.
15
Cook over high heat for 6-8 min depending on the size of the fish.
16
Croutons: Rub the bread with the garlic and cut into 3-4cm thick slices.
17
Toast in the oven till lightly coloured.
18
Rouille: Process the roasted red peppers with the garlic, salt, chilli, saffron and tomato paste till smooth.
19
Add in the flesh of the potato and saffron.
20
Process briefly.
21
Add in the egg yolk then gradually incorporate the extra virgin olive oil till thick and smooth like a mayonnaise.
22
Presentation: Serve the fish and soup together in a large soup tureen.
23
Sprinkle with minced parsley and thyme.
24
Serve with the croutons and the rouille on the side.

9718

kcal

Calories

678

Fat

755

Carbs

215

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.

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

You need 30 ingredients. The key ingredients include: 1 x 600 g monkfish, 1 x 500 g John Dory, 2 x 250 g red mullet, 1 x 500 g bonito, and more.

Yes, Bouillabaisse Creole Recipe 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 Creole Recipe

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