Recipe: Bouillabaisse Americaine [edit]

Related Blogposts

Bloggers, have you written about Bouillabaisse Americaine? Add a widget!

You need to sign in or sign up to leave a comment.

Tags: Diabetic, Diet, Health, Seafood, Shellfish, Soup, Special, Stew

Yield: 6 servings

	Olive oil cooking spray as needed
2	lrg garlic cloves chopped
1	onion - (6 oz) chopped
2	leeks - (12 oz) washed well, and
	thinly sliced, white part and 1" green
2	medium tomatoes - (12 oz) peeled cubed
2	tablespoons minced flat-leaf parsley
1	teaspoon minced fresh thyme
	teaspoon (or ¼ crushed dried thyme)
1	teaspoon minced fresh rosemary
	teaspoon (or ¼ crushed dried rosemary)
1	bay leaf
½	teaspoon crushed saffron (optional)
1	piece orange rind - (abt 3") white pith removed
¼	teaspoon fennel seeds crushed
⅛	teaspoon freshly-ground black pepper
⅛	teaspoon crushed dried red pepper flakes
1	pound firm-fleshed fish cut 1 ½" cubes
	(such as haddock, red snapper or cod)
3	cups Fish Stock (see recipe)
	(or use half clam juice and half water)
	Juice of 1 lemon
	Boiling water to cover fish if needed
1	pound cleaned soft-fleshed fish cut 1 ½" cubes
	(such as sole, perch, or mullet)
¼	pound medium shrimp shelled, deveined
1	pound mussels washed, debearded
1	pound cleaned cockles
	small (or very variety clams)
1	French baguette cut 1/2" slices,
	and toasted
	Extra minced flat-leaf parsley for garnish

Step 1	Lightly coat a large, stove-to-table pot with cooking spray. Add the garlic, onions and leeks. Saute slowly for 6 minutes, stirring occasionally, until soft. Add the tomatoes and cook 5 minutes. Add the parsley, thyme, rosemary, bay leaf, saffron, orange rind, fennel seed, pepper, and dried red pepper flakes and stir.
Step 2	Lay the firm fish in a layer over the vegetables and cover with fish stock and lemon juice. Add boiling water if fish is not covered. Cover pot and bring to boil. Uncover and boil for 4 minutes. Add the soft-fleshed fish and shrimp. Simmer for 2 minutes. Add the cleaned mussels and cockles. Cover and simmer until they are open. Discard any that do not open.
Step 3	To serve arrange fish and shell fish in heated individual soup bowls. Discard bay leaf. Ladle fish broth into the bowls. Top each serving with a toast round and extra parsley. Place remaining toast in a bread basket. Pass the Rouille separately to spoon onto hot soup.
Step 4	This recipe yields 6 servings.
Step 5	0 0