Bouillabaisse is more a less a fisherman's stew. It originated from the port city of Marseille, in France. The fishermen would create a soup based on the day's catch. There are many different ways to prepare it, and you can pretty much use any type of fish you like when preparing it. I hope you enjoy my version of this classic French Soup.
Bouillabaisse is more a less a fisherman's stew. It originated from the port city of Marseille, in France. There are many different ways to prepare it and you can pretty much use any type of fish you like when preparing it. I have made it with different types of fish, and mussels. However; I prefer to cook it with shrimp, scallops, and mussels. This is a great, classical French Dish. Enjoy! Bouillabaisse Recipe: 1 tablespoon vegetable oil 1/2 cup chopped carrots 1/2 cup chopped onion 3 cloves garlic, minced 2 medium leeks, thinly sliced 1 (15-ounce) can chopped tomatoes, drained 4 cups water 1 tablespoon crushed dried parsley 1 bay leaf 1/2 teaspoon salt 1/4 teaspoon saffron 1/4 teaspoon crushed dried thyme 1/4 teaspoon ground black pepper 2 pounds seafood shrimp, mussels, and scallops uncooked, cut into 1-inch pieces
Heat oil in a large saucepan over medium heat. Add carrots, onion, garlic, and leeks until they are translucent. You will cook them for about 5-7 minutuesover a medium to med. high heat. You will be stirring frequently, so you will not burn them. Add small amounts of water if necessary to keep vegetables from sticking.
Stir in tomatoes, water, parsley, bay leaf, salt, saffron, thyme and pepper. Bring to a gentle boil and then you will reduce the heat to medium-low, and you will cover the pot with a lid, and simmer or low bubble for about 30 minutes. Add all of your seafood and continue to cook for about 5-10 minutes and check the seafood to make sure it is getting to desired texture, or done-ness, or until seafood is thoroughly cooked. Be very careful not to overcook your seafood, it does not take very long until it is done, or cooked through.
Get out your serving dishes or bowls, and Bouillabaisse is served.
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
