Recipe: Bouillabaise [edit]

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Edited by: Melissa Peterman

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Wikipedia

Bouillabaisse () is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form ''bouillabaisse'' comes from the Provençal Occitan word ''bolhabaissa'' , a compound that consists of the two verbs ''bolhir'' (to boil) and ''abaissar'' (to reduce heat, i.e., simmer). Bouillabaisse is a fish soup containing various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish (fr: ''rascasse''); sea robin (fr: ''grondin''); and European conger (fr: ''congre''); and it can also include gilt-head bream (fr: ''dorade''); turbot; monkfish (fr: ''lotte'' or ''baudroie''); mullet; or silver hake (fr: ''merlan'') It also usually includes shellfish and other seafood such as sea urchins (fr: ''oursins''), mussels (fr: ''moules''); small crabs (fr: ''etrilles''); spider crab (fr: araignées de mer) or octopus. More expensive versions may add langoustine. Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.

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Tags: French, In Course, Seafood

Yield: 6 servings

[edit] Ingredients

2t	tablespoons olive oil
4	cloves garlic finely chopped
1	ounce 28 can tomatoes, (coarsely chopped)
1	pound red snapper filet
2	cups fish stock
½	pound shrimp, lobster, (½ to 1)
	chicken broth
18	bay scallops
½	cup dry sherry
2	teaspoons salt
18	small clams
½	teaspoon thyme, basil, saffron
	pepper to taste
¼	cup olive oil
	fresh chopped parsley for
1	large onion finely chopped
	garnish
2	shallots minced
18	mussels, de-beared
6	cooked crab claws

[edit] Preparation

Step 1	Cut boneless pieces of fish into bite size pieces. Remove shells and de-vein shrimp Scrub clams and mussels.
Step 2	Sautee onions, garlic and shallots in oil on low heat until lightly golden in a large pot. Put in all liquids and seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes.
Step 3	Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with parsley.