How do u cook bouillabaisse?

Answer 1

that's french cuisine, right? a sort of fish soup.

well , it's so easy to google the recipe, but as long as you didn't i did it for you:
At least 3 different kinds of fish
Olive oil
Oysters, clams, or mussels
Cooked shrimp, crab, or lobster meat, or rock lobster tails
Leeks (optional)
Onions
Shallots (optional)
Garlic (optional)
Fresh or canned tomato
Fresh or canned sweet red pepper or pimiento
Celery
Fennel or fennel seed or anisette or pernod
Thyme
Bay leaf
Cloves
Orange peel
Powdered saffron
Pepper
Clam juice or fish broth
Lemon juice or white wine
Sliced French bread

Heat in a large saucepan 1/4 cup olive oil. When it is hot, add 1 cup of thinly sliced onions (about 2 good-sized onions) and 4 crushed shallots or the white part of 2 or 3 leeks, thinly sliced. Add also 2 cloves of crushed garlic - more or less or none to suit your taste; 1 sweet red pepper cut into bits, or 1 canned pimiento. Add 1 large tomato, cut into pieces or 1/2 cup canned tomatoes; 4 stalks of celery, thinly sliced, and a 2-inch slice of fennel or 1/2 teaspoon of fennel seed. If you have no fennel use 1 Tablespoon of not too sweet anisette or pernod, which is added at the last. Stir the vegetables into the oil with a wooden sppon until well coated. Then add another 1/4 cup of olive oil, 3 twigs of fresh or dried thyme, or about 3/4 teaspoon of powdered thyme; 1 bay leaf; 2 or 3 whole cloves and the peel of about half an orange. Cook until the onion is soft and golden but not brown.

Thaw 3 pounds of quick-frozen fish fillets, or use fresh fillets. Cut into 2 inch pieces. Add the pieces of fish and 2 cups of water. Boil furiously uncovered, for about 10 minutes. Add 1 cup oysters, clams or mussels, though these may be omitted if desired, and 1 cup of shrimp, crabmeat or lobster tails, cut into pieces or left whole.

Mix 1/2 teaspoon powdered saffron; 2 teaspoons salt; 1/4 teaspoon pepper, with half a cup of the broth from the fish and return it to the pan. Then add 1 cup of clam juice or fish broth and the juice of 1 lemon, or a cup of white table wine. Bring to a boil again and cook about 5 minutes longer.

At serving time taste and correct the seasoning of the broth, adding a little more salt or pepper if need be, and maybe a touch of lemon juice. At this point, if you have not added fennel, you can add a tablespoon of anisette or pernod.

Into each soup bowl place a thick slice of crusty French bread, plain or slighlty toasted. Sppon the bouillabaisse over the bread. If desired, serve with Sauce Rouille.

Directions for Sauce Rouille:

Put 1 Tbsp of hot fish stock or clam broth into the bottom of a blender. Add 2 cloves of peeled garlic and 1 tiny red hot pepper; 1/2 teaspoon salt and 1/4 cup soft white bread pulled into bits. Blend until very smooth, almost like a marmalade. With the blender still running, add 1/2 cup of olive oil slowly and stop the blending as soon as the oil disappears.

At serving time pass Rouille in a little bowl along with the bouillabaisse. Each serving is about 1/2 a teaspoon that you stir into your soup. Use gingerly like Tabasco.

Answer 2

1 onion (finely chopped)
2 cloves garlic (minced)
chopped fresh flat-leaf parsley (for garnish)
2 tablespoons extra-virgin olive oil
1 cup white wine
1 lb mussels (cleaned)
1/2 lb shrimp (cleaned & deveined, tails off)
1/2 lb large scallops
1 tablespoon cornstarch
2 tablespoons butter
1 cup half-and-half cream
2 cups julienned vegetables (leeks, celery, zucchini, carrots, green bell pepper, yellow bell pepper, red bell pepper)


Cook onion& garlic in oil until softened.
Add wine& bring to boil.
Add mussels.
Cover& cook until shells open.
Remove mussels& keep warm.
Add shrimp& scallops to wine mixture& simmer for 1 minute.
Remove shrimp& scallops& set aside.
Add vegetables to wine mix& cook for 1 minute.
Whisk in cornstarch, butter and half& half.
Bring to boil, stirring constantly until mixture thickens.
Return mussels, shrimp& scallops to pan.
Reheat gently for 2 to 3 minutes before serving.
Sprinkle with parsley& serve.

Answer 3

Bouillabaisse:
Tasty Seafood Bouillon

ingredients:

500 grams king prawns, deveined, shelled (keep shells/heads for stock)
12 mussels, scrubbed and beards removed
250 grams crabs
1 cup white wine
2 cups water
1/2 red onion chopped
2 tsp. finely chopped garlic
1 bay leaf or carri poulet leaf
1/4 cup olive oil
2 red onions finely chopped (extra)
1 small leek, finely sliced
1 Tbls. crushed garlic
450 grams can of chopped tomatoes
3 Tbls. tomato paste
1/4 tsp. saffron powder
2 bay leaves or 4 carri poulet leaves (extra)
1 Tbls. chopped basil leaves
1 tsp. fennel seeds
4cm piece of orange rind
salt and freshly ground pepper
500 grams white fleshed fish, skinned, boned and cut into bite pieces
1/2 cup finely chopped parsley leaves

preparing:

1.Soak mussels in cold water for one hour. Scrub and remove beards. Clean crabs, break or cut into serve sizes and retain shells.

2.Prepare stock by boiling crab shells, prawn shells and heads and fish bones in 1 cup of fish stock, together with wine, 2 cups water, 1/2 red chopped onion, chopped garlic and one bay or carri poulet leaf. Bring to boil, reduce heat and simmer for 20 minutes. Strain and reserve liquid.

3.Heat oil in large casserole pan. Add 2 finely chopped red onions, chopped leek and 1 tablespoon crushed garlic. Cover and cook over low heat for 20 minutes, stirring occasionally until onion is softened but not browned. Add chopped tomatoes, tomato paste, saffron powder, bay leaves or carri poulet leaves, basil, fennel seeds, orange rind, salt and pepper. Stir well and allow to cook uncovered for ten minutes, stirring frequently.

4.Add strained fish stock and bring to boil. Allow to boil for ten minutes, stirring often. Reduce heat and add fish pieces, crab pieces and mussels. Cover and simmer for four to five minutes. Add king prawns and simmer covered for three to four minutes. Do not overcook prawns.

5.Remove orange rind and bay or carri poulet leaves. Transfer to warm serving bowls. Sprinkle with parsley.

6.Serve on freshly cooked hot basmati rice. Accompany with tomato chutney.

Preparation Time: 60 mins

Answer 4

With heat!