Fish Stock For Bouillabaisse Recipe

Name: Fish Stock For Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 large onions, peeled and minced; 2 leeks (white part only), minced; 4 cloves garlic, peeled and crushed; 3 pounds small to medium fish heads (gills removed) and bones; 6 to 8 ripe plum tomatoes, quartered; Peel of 1 orange, cut in strips; 1 celery stalk, cut in pieces; 2 sprigs fresh thyme; 3 bay leaves; 1/4 to 1/2 teaspoon cayenne pepper; 2 teaspoons pastis (Ricard or Pernod); Salt and freshly ground black pepper; 4 quarts boiling water

Servings: persons

1/4 cup olive oil
2 large onions, peeled and minced
2 leeks (white part only), minced
4 cloves garlic, peeled and crushed
3 pounds small to medium fish heads (gills removed) and bones
6 to 8 ripe plum tomatoes, quartered
Peel of 1 orange, cut in strips
1 celery stalk, cut in pieces
2 sprigs fresh thyme
3 bay leaves
1/4 to 1/2 teaspoon cayenne pepper
2 teaspoons pastis (Ricard or Pernod)
Salt and freshly ground black pepper
4 quarts boiling water

1
Place a large heavy-bottomed stockpot over medium heat, and heat olive oil.
2
Add onions and leeks.
3
Saute gently until softened but not colored, about 10 minutes.
4
Add garlic, and continue to cook until onions and leeks are very soft and breaking apart, another 5 to 10 minutes.
5
Put 4 quarts water in a large pot, and bring to a boil.
6
Meanwhile, add fish to onion mixture, raise heat to high, and stir vigorously until pieces begin to fall apart, 7 to 10 minutes.
7
Add tomatoes, orange peel, celery, thyme, bay leaves, cayenne and pastis.
8
Season with salt and pepper to taste.
9
Reduce heat to medium, and saute for 10 minutes.
10
Add boiling water; simmer 25 minutes.
11
Working in small batches, pass mixture through a food mill or strainer.
12
Press fish scraps and vegetables through with the aid of the fish broth to ease flow.
13
Allow to cool.
14
Store refrigerated or frozen.

1077

kcal

Calories

115

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 14 ingredients. The key ingredients include: 1/4 cup olive oil, 2 large onions, peeled and minced, 2 leeks (white part only), minced, 4 cloves garlic, peeled and crushed, and more.

Yes, Fish Stock For Bouillabaisse falls under the Seafood 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.

Fish Stock For Bouillabaisse

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