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Suggest a better descriptionMMMMM-------------------------SOUP BASE------------------------------ 150 g Chopped onions 50 g Chopped celery 100 g Fennel root 1 Red pepper; seeds removed 1 Green pepper; seeds removed 4 Cloves garlic 1 Chilli pepper 1 Bouquet garni 300 g Fresh tomatoes; seeds -removed 2 1/2 dl White wine 1 1/4 l Water or fish stock Salt and pepper Star anise 2 tb Chopped parsley Fresh thymeMMMMM--------------------------MARINADE------------------------------- 2 Cloves garlic; chopped 1 sm Chilli; crushed Saffron Olive oilMMMMM--------------------------CROUTONS------------------------------- 24 Toasted sliced baguette Olive oil GarlicMMMMM--------------------------ROUILLE------------------------------- 1/2 Red chilli 2 Roasted red peppers; seeds -removed 1 sm Cooked potato 1/2 tb Tomato paste 2 Cloves garlic; chopped Saffron 1 Egg yolk 2 dl Olive oil Salt and pepper Scale and gut the fish. Cut off the heads and tails and reserve for making the soup base. Cut the fish into even slices. Marinate the sliced fish in olive oil, garlic, saffron and chilli. Soup base: Gently cook the heads and tails of the fish in olive oil. Add the vegetables and cook without colouring. Add the tomato paste and cook gently. Add the white wine and reduce in volume by about half. Add the water (or just enough to cover the fish) and bring to the boil. Add the spices and the remaining ingredients. Cook over high heat for 20-30 minutes. Strain through a fine sieve, pressing the solids well. Cooking the fish: bring the soup base to the boil. Pour over the marinating fish. Cook over high heat for 6-8 minutes depending on the size of the fish. Croutons: Rub the bread with the garlic and cut into 3-4cm thick slices. Toast in the oven until lightly coloured. Rouille: Process the roasted red peppers with the garlic, salt, chilli, saffron and tomato paste until smooth. Add the flesh of the potato and saffron. Process briefly. Add the egg yolk then gradually incorporate the olive oil until thick and smooth like a mayonnaise. Presentation: Serve the fish and soup together in a large soup tureen. Sprinkle with chopped parsley and thyme. Serve with the croutons and the rouille on the side. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 6 servings | ||
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Calories: 34 | ||
Calories from Fat: 8 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 36.1mg | 11 % | |
Sodium 79.8mg | 3 % | |
Potassium 69.6mg | 2 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.2g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 34
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