Bouillabaisse Marseillaise Recipe Recipe

Name: Bouillabaisse Marseillaise Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb Spanish mackerel; 1 1/2 lb either striped or possibly sea bass; 1 lb each red snapper, eel, perch and cod.; 2 x lobsters, each weighing about 1-1/2 pounds; 1 lb fresh tomatoes, peeled, seeded and minced; 3 lrg leeks, minced; 2 med -sized onions, peeled and minced; 1 lrg carrot, peeled and minced; 2 Tbsp. minced parsley; 1 tsp saffron; 2 x or possibly 3 clv garlic, crushed; 1 x bay leaf; 1 dsh of thyme; 1 pch of fresh fennel tips (if available) Dry rind of 1/2 orange; 1 Tbsp. salt Pepper to taste; 1/2 c. extra virgin olive oil

Servings: persons

2 1/2 lb Spanish mackerel
1 1/2 lb either striped or possibly sea bass
1 lb each red snapper, eel, perch and cod.
2 x lobsters, each weighing about 1-1/2 pounds
1 lb fresh tomatoes, peeled, seeded and minced
3 lrg leeks, minced
2 med -sized onions, peeled and minced
1 lrg carrot, peeled and minced
2 Tbsp. minced parsley
1 tsp saffron
2 x or possibly 3 clv garlic, crushed
1 x bay leaf
1 dsh of thyme
1 pch of fresh fennel tips (if available) Dry rind of 1/2 orange
1 Tbsp. salt Pepper to taste
1/2 c. extra virgin olive oil

1
Cut all of the fish into 1-inch thick slices.
2
Cut lobsters in the same way, shells and all
3
Place above ingredients in a large kettle.
4
Arrange the lobster pcs on top of the vegetables and add in all the fish except the perch and the cod.
5
Add in 1/2 c. extra virgin olive oil and sufficient water to cover the mix well.
6
Bring to a boil as quickly as possible and boil it over high heat for 8 min.
7
Add in the perch and codfish and boil the mix for 8 min longer.
8
Shelled and deveined shrimp may also be added at this time, if you like.
9
To serve, remove the fish and lobster to a serving dish.
10
Slice French bread about 1/4-inch thick, put it in the bottom of a large soup tureen and pour the bouillon over it.
11
Serve the soup and the fish separately.

431

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.

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

You need 16 ingredients. The key ingredients include: 2 1/2 lb Spanish mackerel, 1 1/2 lb either striped or possibly sea bass, 1 lb each red snapper, eel, perch and cod., 2 x lobsters, each weighing about 1-1/2 pounds, and more.

Yes, Bouillabaisse Marseillaise 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 Marseillaise Recipe

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