Recipe: Bouillabaisse Recipes (3) for Steven

BOUILLABAISSE
Yield: 8 Servings

3 LB fish, cut bite-size Thyme, plus
(any combination of fish including but not limited to eel, haddock, and snapper, bass, monkfish, etc.)
3 LB lobster, broken into pieces
1 meaty pinch saffron, heated, crumbled
3 dozen mussels, washed, and beards removed
Salt, to taste
3 leeks, slivered
Freshly-ground black pepper, to taste
2 onions, chopped
3 garlic cloves, minced
Cayenne, to taste
3 tomatoes, peeled, seeded, and Chopped

GARNISH
Croutons fried in garlic-flavored oil
1/3 cup olive oil
1 bouquet garni, consisting of Rosemary, Bay leaf, plus red Parsley, tied in cheesecloth

Heat the oil in a Dutch oven and add leeks, onions, garlic, and tomatoes cooking over a low heat for at least 15 minutes.

Add the bouquet garni and the heavy pieces of fish, cook gently for about 5 minutes.

Add the remaining fish, lobster, and saffron and cover with water (or fish stock). Season with salt, pepper, and cayenne, and bring to a boil.

Cook over medium heat for 10 minutes, then add the mussels and cook until they open their shells.

When ready to serve, strain the ingredients into a serving dish then pour the hot broth over top. Serve the croutons separately.

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MAINE BOUILLABAISSE
Source: Lobster Anywhere

Clams 1 LB
Mussels 1 LB
Red Potatoes, quartered 3 each
Swordfish, cut into 1" cubes 4 oz
Jumbo Shrimp 8 each
Lobster 2
White Wine 2 cups
Chopped Tomatoes 2 cups (canned tomatoes work great) Clam Juice 2 Cups
Celery, diced 1 Cup
Onion, diced 2 Cups
Garlic, chopped 2 tsp.
Prepared garlic bread loaf 1 each (Get this at any supermarket)
Parmesan Cheese 2/3 cups

Sprinkle halves of garlic bread with the parmesan cheese. Toast in oven at 350 degrees until golden brown.

In microwave, cook potatoes for 4 minutes or until tender. Set aside.

In large soup pot or stockpot combine clam juice, white wine, celery, onion, garlic and tomato. Bring to a boil. Add lobsters and cover. Cook for 3 minutes.

Add shrimp, clams, swordfish, potatoes and mussels. Cover and cook for 5 minutes or until clams and mussels open.

To serve split lobsters in half lengthwise. Place in soup bowls. Divide rest of shellfish and fish into soup bowls. Pour broth over. Serve with the toasted garlic bread.

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BOUILLABAISSE
Source: Chef Antony Worrall Thompson
from Food and Drink
Serves 6-8

3 red mullet, descaled
450g/1lb of monkfish fillet
1 x 900g/2lb sea bass, descaled
12 raw large tiger prawns
5 tbsp olive oil
2 onions, finely chopped
6 garlic cloves, finely chopped
2 leeks, finely chopped
1 bulb fennel, finely chopped (reserve the tops)
675g/11/2lb tomatoes, chopped
1 tsp of fennel seeds
1 tsp tomato pur e
1 small bunch freshly chopped flat leaf parsley
3 sprigs fresh thyme
2 bay leaves
2 strips orange peel
500ml/1pt fish stock
2L/31/2pt bottle mineral water
1 tsp saffron stamens
5-10g/1-2tsp salt
2 tbsp pernod, or similar
36 mussels

Remove the heads from the prawns, cut along the length of their backs with a sharp knife and remove the intestinal tract. Set aside. Cut the monkfish into 4cm/11/2in chunks. Fillet the sea bass and red mullet, reserving the head and bones. Cut each fillet of sea bass into three pieces.

Heat the olive oil in a large pan and add the onion, garlic, leek, and fennel. Cook gently for 10 minutes or until the vegetables are soft, but not coloured.

Stir in the tomatoes, fennel seeds, tomato pur e, all the prawn shells and fish trimmings, the chopped parsley, thyme and bay leaves. Add the orange zest, fish stock and mineral water and finally the saffron. Bring to the boil and simmer gently, uncovered, for 30-40 minutes skimming the surface occasionally to remove any froth.

When the fish broth has reduced to about 1.7L/31/2pt, remove from the heat and strain into a clean pan. Add the pernod, taste and season accordingly. Return to a simmer and add the monkfish, mussels, sea bass and red mullet. Bring back up to a simmer and add the prawns. Cook for a further 2 minutes or until the mussels have opened and the prawns have turned pink.

Using a slotted spoon, transfer the fish to a warm serving plate and pour the soup into a tureen. Sprinkle with parsley and serve immediately.