Bouillabaisse De Provence Recipe

Name: Bouillabaisse De Provence
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion; 2 celery stalks; 14 garlic cloves; 2 medium potatoes, thinly sliced; Saffron; 1 lb unpeeled shrimp, heads on; 1 lb clean mussels; 1 leek; 2 c tomato paste; thyme; 1 qt olive oil; 2 egg yolks; water; salt; pepper; 1/2 lb thick grouper filet; 1/2 lb thick bass filet; cayenne; 1 TBL paprika; 2 lobster heads; drop of Pernod liquer

Servings: persons

1 onion
2 celery stalks
14 garlic cloves
2 medium potatoes, thinly sliced
Saffron
1 lb unpeeled shrimp, heads on
1 lb clean mussels
1 leek
2 c tomato paste
thyme
1 qt olive oil
2 egg yolks
water
salt
pepper
1/2 lb thick grouper filet
1/2 lb thick bass filet
cayenne
1 TBL paprika
2 lobster heads
drop of Pernod liquer

1
Broth: Cut into small chunks and then brown onion, celery, leek and 6 garlic cloves. Add tomato paste, pinch of thyme, lobster heads, 3 qt water, salt and pepper. Boil slowly for 30 min, and then strain through chinois or fine sieve.
2
Fish: Cut grouper and bass filets into chunks. Put into skillet with thinly sliced potatoes. Add pinch of saffron, half a cup of cooled broth, drop of Pernod. Let fish marinate while preparing aioli.
3
Aioli: Puree remaining garlic cloves in blender then add egg yolks, paprika, salt, pepper, cayenne, saffron. Slowly pour olive oil into blender. Put one c of aioli into a stainless steel bowl. Keep remaining aioli to spread on toasted croutons served on side.
4
Cover fish in skillet with stock. Bring to boil on high. As soon as boils, reduce and simmer. Add mussels and shrimp. Let simmer until potatoes are cooked. Strain broth from skillet into aioli in the stainless steel bowl and whisk. Divide bouillabaisse into 4 dishes with shrimp and mussels on top. Add broth

1067

kcal

Calories

Fat

145

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.

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

You need 21 ingredients. The key ingredients include: 1 onion, 2 celery stalks, 14 garlic cloves, 2 medium potatoes, thinly sliced, and more.

Yes, Bouillabaisse De Provence 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 De Provence

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