Bouillabaisse Parisienne Recipe Recipe

Name: Bouillabaisse Parisienne Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb each red snapper, flounder, eel and whiting cut into 2-inch pcs; 1 x 1-lb. lobster, shelled, cut into pcs; 1 lb mussels, scrubbed; 6 Tbsp. extra virgin olive oil; 2 lrg onions, finely minced; 2 sm leeks, white parts only, finely minced; 1 bot dry white wine; 3 med -sized tomatoes, peeled, seeded and crushed; 2 x bruised clv garlic; 1 pch of saffron; 1 x bouquet garni Salt and pepper to taste

Servings: persons

1 lb each red snapper, flounder, eel and whiting cut into 2-inch pcs
1 x 1-lb. lobster, shelled, cut into pcs
1 lb mussels, scrubbed
6 Tbsp. extra virgin olive oil
2 lrg onions, finely minced
2 sm leeks, white parts only, finely minced
1 bot dry white wine
3 med -sized tomatoes, peeled, seeded and crushed
2 x bruised clv garlic
1 pch of saffron
1 x bouquet garni Salt and pepper to taste

1
Prepare seafood and set aside the above ingredients.
2
Heat extra virgin olive oil in a large kettle and add in the onions and leeks.
3
Simmer but don't brown the vegetables.
4
Add in wine, tomatoes, garlic, saffron, the bouquet garni, salt and pepper.
5
Bring the mix to a boil, lower the heat, and simmer for 15 to 20 min.
6
Heat an additional 6 Tbsp.
7
extra virgin olive oil in a skillet and add in the prepared fish.
8
Sprinkle the fish a 1 Tbsp.
9
of finely minced parsley and cook it for 5 min, shaking the skillet frequently.
10
Add in the fish mix to the sauce in the kettle and boil it over high heat for 10 min.
11
Thicken the liquid with 1-1/2 tsp.
12
each of butter and flour kneaded together and simmer it gently, stirring constantly.
13
Serve the fish on a heated round platter and pour part of the sauce over it.
14
Serve the rest of the sauce in a heated sauce boat with a plate of toasted French bread rubbed with garlic.

315

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 11 ingredients. The key ingredients include: 1 lb each red snapper, flounder, eel and whiting cut into 2-inch pcs, 1 x 1-lb. lobster, shelled, cut into pcs, 1 lb mussels, scrubbed, 6 Tbsp. extra virgin olive oil, and more.

Yes, Bouillabaisse Parisienne 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 Parisienne Recipe

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