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Courses: Soup
Serves: 8 people

Recipe Ingredients

1 tablespoon 15mlOil
1 cup 62g / 2.2ozChopped onion
1/2 cup 55g / 1.9ozChopped celery
3   Garlic cloves - smashed
1 cup 237mlWhite wine
1 lb 454g / 16ozFish bones, from non-oily fish - rinsed
1   Bay leaf
8   Peppercorns
2 sections  Thyme
1   Saffron threads - (generous pinch)
3/4 cup 177mlSliced fennel
  Juice and zest of 1 orange
1 1/2 cups 93g / 3.3ozChopped tomatoes
1/2 cup 118mlJulienned leeks
6   Clams - scrubbed
6   Mussels - scrubbed, debearded
1/2 lb 227g / 8ozMonkfish - cut into 2" pieces
8 lbs 3632g / 128ozShrimp - peeled and deveined (large)
4 lbs 1816g / 64ozScallops (large)
1 tablespoon 15mlChopped garlic
2 tablespoons 30mlChopped parsley, plus extra for garnish
  Salt - to taste
  Freshly-ground black pepper - to tastre
6   Long, crusty, slices French bread - cut into croutons, toasted until crisp
1   Rouille I - see * Note

Recipe Instructions

* Note: See the "Rouille I" recipe which is included in this collection.

Make broth: Heat oil in a large saucepan. Add onion and celery and cook for 3 minutes. Add smashed garlic cloves and cook for 1 minute. Add wine, bring to a boil and let it reduce by half. Add fish bones, enough water to cover, bay leaf, peppercorns and thyme. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from heat and strain through a very fine-meshed sieve. Return fish broth to washed saucepan.

Reheat broth to simmering and add a generous pinch of saffron. Add fennel, orange juice and zest, tomatoes and leeks and bring back to a boil. Add clams and mussels, cover and simmer for 5 minutes. Add fish, shrimp, scallops, garlic and parsley. Simmer until fish is cooked through, shrimp is pink, and mussels and clams have opened. Adjust seasoning to taste with salt and pepper. Serve soup at table in a pretty bowl. Sprinkle with parsley and accompany with croutons topped with a dollop of Rouille.

This recipe yields 8 servings.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-125 broadcast 01-08-1997) - Downloaded from their Web-Site -


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