Restaurant Plaisir/Sante Bouillabaisse

"This is from a local French restaurant near my hometown."
 
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Ready In:
55mins
Ingredients:
18
Serves:
4
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ingredients

  • Soup

  • 453.59 g mixed fish fillet, cut into 1 inch pieces (any white fleshed fish)
  • 226.79 g seafood (clams, mussels or shrimp)
  • 29.58 ml Pernod
  • 29.58 ml olive oil
  • 2 garlic cloves, minced
  • 2 small onions, peeled and sliced
  • 1 fennel bulb, washed and sliced
  • 1 orange, zest of
  • 411.06 g can tomatoes
  • 1419.54 ml fish stock
  • salt & freshly ground black pepper
  • 118.29 ml fresh parsley, chopped
  • 4 thick slices peasant bread, lightly toasted
  • Rouille

  • 2 red peppers, roasted and peeled
  • 2 garlic cloves, peeled
  • 4.92 ml lemon juice
  • 1.23 ml paprika
  • salt & freshly ground black pepper
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directions

  • If using clams or mussels, scrub and remove the beards from the shells.
  • Place the fish and shrimp, if using, in a large bowl and add the Pernod and 1 tbsp of the olive oil, mixing gently.
  • Heat the rest of the olive oil in a large saucepan over medium heat. Add the garlic, onions, and fennel and saute until fragrant and softened, about 6-7 minutes.
  • Add the fish stock, zest and tomatoes along with any juice. Bring to a boil and cook for 25 minutes, uncovered.
  • While the soup is cooking, place all of the rouille ingredients into a blender puree until smooth. Season to taste. Set aside.
  • Add the fish and cook for 2-3 minutes. Add the shellfish and cook until shells open or the shrimp turn pink. Check seasonings.
  • Divide among 4 bowls, garnish with parsley and serve with toasted bread topped with rouille.

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