Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Bouillabaisse

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Bouillabaisse Empty Bouillabaisse

    Post by Lobo Tue 26 Jan 2016, 10:26 pm

    Bouillabaisse Img86l
    Bouillabaisse
    Bouillabaisse Rating

    Read Reviews

    Write a Review
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Servings: 4
    Serve this classic Provençal seafood dish with its traditional accompaniment of toasted baguette slices topped with rouille, a garlic-pepper sauce related to aioli. To make a quick version of rouille, mix 1 tsp. minced garlic and 1/2 tsp. hot paprika into 1/2 cup good-quality mayonnaise, then season to taste with salt.






    • 212

    Ingredients:


    • 3 Tbs. olive oil
    • 1 large yellow onion, chopped
    • 4 garlic cloves, sliced
    • 1/2 tsp. saffron threads, crumbled
    • 1/4 tsp. fennel seeds

    • Large pinch of red pepper flakes, plus more, to taste
    • 1 can (14 1/2 oz.) diced plum tomatoes with juice
    • 4 cups fish stock or vegetable broth
    • 3/4 tsp. salt, plus more, to taste
    • 3/4 lb. cod, ling cod, rockfish, halibut or other lean white-fleshed fish fillets, cut into bite-size pieces
    • 1/2 tsp. herbes de Provence
    • 1/2 lb. shrimp, peeled and deveined

    Bouillabaisse Wine-pairing-icon-red

    Wine Pairing

    This pairs well with rich, medium-bodied rosé wines from our Wine Club.

    Directions:

    Prepare the soup base
    In a Dutch oven or large saucepan over medium-low heat, warm 2 Tbs. of the oil. Add the onion and garlic and cook, stirring occasionally, until the onion is soft but not browned, about 5 minutes. Crumble in the saffron, add the fennel seeds and the pinch of red pepper flakes and cook for 1 minute. Add the tomatoes, stock and 1/4 tsp. of the salt. Bring to a boil, reduce the heat to low and simmer until the onion is tender, about 30 minutes.

    Season the seafood
    Place the fish in a bowl and sprinkle with the remaining 1/2 tsp. salt and the herbes de Provence. Add the shrimp and the remaining 1 Tbs. oil and toss to coat.

    Cook the seafood
    Taste the soup base and adjust the seasoning with salt and red pepper flakes. Add the fish and shrimp and cook over medium-low heat until the shrimp is opaque throughout and the fish begins to flake apart, about 5 minutes. Ladle into individual bowls and serve. Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).
    • Back to top
      Current date/time is Fri 26 Apr 2024, 5:35 pm