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Wednesday, November 10, 2010

Bouillabaisse (Fish Soup) (Ed and Eva)

Crustaceans (not required for Kosher dining): Lobster tail, Mussels (large are better) Raw shrimp, 12 well scrubbed clams, Oysters, Crab in large chunks, ½ lb large scallops.

In addition to the crustaceans, use: 6 lb of fish cut into 1 ½”cubes consisting of the following in any combination, but use some firm & some delicate fish:

Firm fish Delicate fish
Sea bass Whiting
Monkfish Red Mullet
Scrod Haddock

Do not use dark fleshed fish such as tuna bluefish, or salmon

¾ cup minced onion
¼ cup minced white leeks
6 minced garlic cloves
1 big bay leaf
a few sprigs of parsley
3 3” strips of orange peel
¾ cup olive oil
1 tsp salt
¼ tsp black pepper
¼ tsp saffron
1 ½ cups canned cut tomatoes including juice
3 quarts liquid – can be a combination of water, fish stock, dry white wine, chicken broth

Heat olive oil in a large kettle. Add all chopped vegetables & spices. Stir and cook for about 6 minutes, but do not brown.

Add tomatoes, bay leaf, parsley and orange rind and stir. Add other liquids.
Raise the heat and bring to a boil

Add cubed firm fish, and cook 7 minutes

Add delicate fish including cubed lobster and scallops.

Cook 6 minutes. Add shrimp, mussels & clams. Cover and cook until shells are open. Total fish cooking time should not exceed 15 min. Do not serve unopened shellfish.

Serve in deep soup dishes arranged artistically so that each person receives each type of ingredient

This is my favorite fish dish. It is common in cities that face the Mediterranean. The number of fish listed is large because they should be the “catch of the day”. This is a dish in which you can use your imagination

Serves 10

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