Best Island Style Bouillabaisse Recipes
HARRY'S ISLAND BOUILLABAISSE
This is my brother Harry's recipe and it is very good! You can freeze leftovers (if there are any). Don't feel limited to the seafood in this recipe - he often changes the contents. Allow about 4 lbs of fish/seafood for this recipe whatever you decide on. Serve with lots of crusty bread and perhaps a salad Use raw shrimp/prawns or they will be tough
Provided by Bergy
Categories Crab
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Saute garlic, onions and celery in the butter.
- Cut up the fillets of fish in 1 1/2" chunks.
- In a large pot combine the sauted mixture with tomatoes, clam nectar, water, basil, bayleaves and pepper.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Add fish chunks, cook 5 minutes.
- Add clams, crab and salmon cook final 5 minutes.
- Add scallops,prawns, cook 5 minutes.
- Enjoy.
COMMANDER'S PALACE CREOLE BOUILLABAISSE
The dish known today as bouillabaisse was created by Marseille fishermen who wanted to make a meal when they returned to port. Rather than using the more expensive fish, they cooked the common rockfish and shellfish that they pulled up with their nets and lines, usually fish that were too bony to serve in restaurants, cooking them in a cauldron of sea water on a wood fire and seasoning them with garlic and fennel. Tomatoes were added to the recipe in the 17th century, after their introduction from America. This zesty version is courtesy of Chef Jamie Shannon of Commander's Palace in New Orleans, as featured in the Louisiana New Garde television show. The broth can be made up to two days ahead, covered and stored in the refrigerator.
Provided by Molly53
Categories Creole
Time 2h
Yield 8 serving(s)
Number Of Ingredients 31
Steps:
- To make the broth base: Heat olive oil in a large pot; saute the garlic until golden.
- Add the crab and shrimp shells; saute for ten minutes.
- Add the rest of the vegetables and cook until tender, about 20 mintues.
- Add stock or water and wine, herbs and saffron; simmer for an hour.
- Puree in batches and strain.
- To make the bouillabaisse: In a large pan, heat 1/4 cup of olive oil over medium heat and saute garlic until golden.
- Add mussels, shrimp, seafood sausage and fish; cook for about five minutes.
- Pour in the whie wine and cook, scraping the bottom of the pan to remove any browned bits.
- Add 8 cups of the broth and bring to a boil.
- In a medium pan, heat 1/4 cup olive oil and saute the vegetables until tender.
- Add oysters and crab meat to the broth and seafood mixture.
- Add sauteed vegetables to the mixture and season to taste with salt and pepper.
Nutrition Facts : Calories 865.4, Fat 35.9, SaturatedFat 5.6, Cholesterol 244.2, Sodium 1729.5, Carbohydrate 68.9, Fiber 9.9, Sugar 14.2, Protein 63
ISLAND-STYLE BOUILLABAISSE
Bouillabaisse is a traditional Provencal fish stew made with rockfish, langoustine and scallops in a fish-saffron broth scented with orange peels. It's one of the most luxurious, comforting dishes out there when done correctly. When thinking about the center dish for this episode, I decided to tap into my upbringing and the summers spent in Gonaives, a department in the Artibonite region of Haiti; it's a sea town with lots of seafood and goods. I wanted to create the same luxurious fish stew but with traditional Caribbean ingredients.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the epis: Put the the oil, the garlic, cloves, scallions, thyme, habanero, lime juice, onion, parsley, salt and pepper in a blender and puree until it reaches a thick consistency.
- For the bouillabaisse: Add 2 tablespoons of the epis to the whole fish and let marinate.
- Clean the mussels by soaking in cold water and removing the beard from each mussel. Clean the clams by brushing with a soft brush to remove all the grit and sand. Then let them soak in cold salted water until ready to cook.
- Add 1 cup of the oil to a large pot over medium heat and saute the garlic, leeks, onions, turmeric and ginger until soft, stirring occasionally, 8 to 10 minutes. Season with salt and pepper. Then add the dried shrimp, shrimp paste, tomato paste, thyme and half of the remaining epis and cook until fragrant, about 4 minutes. Deglaze with half of the wine, the coconut water and fish stock, add the Scotch bonnet chile and simmer on low heat until reduced by thirty percent. Turn off the heat, transfer the contents to a high-powered blender and blend until smooth. Pass through a sieve. Add the stew back to the pot and let simmer on low.
- While stew is simmering, heat a grill pan over medium-high heat to grill the whole fish. Place the fish on the grill and cook on one side until golden, about 7 minutes. Flip and cook the other side until golden and cooked through, about 7 more minutes. Remove from the heat.
- While the fish is on the grill, in another large pot heat the remaining tablespoon oil over medium heat with the remaining epis and the shallots. Cook until soft, 8 to 10 minutes. Add the clams and deglaze with the remaining wine. Ladle some stew into the pan and cover until the clams are fully cooked and open, 5 to 8 minutes. Discard any that don't open.
- Add the mussels to the simmering stew and cook until they open, 5 to 8 minutes. Discard any that don't open.
- Plate the grilled fish on a large platter. Arrange the clams and mussels in the stew around the fish.
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