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Bouillabaisse My Way https://www.metro.ca/userfiles/image/recipes/bouillabaisse-a-ma-facon-7267.jpg PT30M PT25M PT55M
In a deep saucepan, melt the butter and sauté the onion, the fennel or celery, the red or green bell pepper, the carrots and garlic.Add the parsley and the other fresh herbs.Cook for 3 minutes.Pour in the white wine.Bring to a boil and reduce until only 1/4 cup (60 ml) of liquid is left, around 3 minutes.Add the clam juice, the tomatoes and the tomato paste.Season with salt and pepper.Cook for 5 to 8 minutes until the vegetables are semi-cooked.Discard the mussels that are open before cooking, if needed.Add the fish, the shrimp and the mussels to the saucepan, cover and continue cooking for 4 to 5 minutes.Remove the unopened mussels.Dilute the corn starch in the cream.Add the heated cream mixture to the bouillabaisse and cook until thickened.Garnish with orange zest before serving.
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2 cups (500 mL) 10 % cream 1 Tbsp. (15 mL) butter 1 large onion, diced 1 bulbs fennel, diced, or 2 branches of celery, sliced 1 green or red pepper, diced 2 carrot, sliced 2 garlic cloves, chopped 1/4 cup (60 mL) fresh parsley, chopped 2 Tbsp. (30 mL) fresh thyme, chopped, or 10 ml (2 tsp.) dried thyme 2 Tbsp. (30 mL) fresh basil, chopped, or 10 ml (2 tsp.) dried basil 1 cup (250 mL) dry white wine 1 cup (250 mL) clam juice or chicken broth 28 oz (796 ml) canned tomatoes, finely diced 1/4 cup (60 mL) tomato paste salt and pepper to taste 1 lb (450 g) firm white fish cut into pieces (halibut, cod, haddock, etc.) 1/2 lb (225 g) scallop medium 1/2 lb (225 g) shrimp, cleaned 1/2 lb (225 g) mussels (around 24), cleaned zest of 1 orange (for garnish) 1 Tbsp. (15 mL) corn starch
Bouillabaisse My Way

Bouillabaisse My Way

Rate this recipe
2 Votes
6
servings
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    10 % cream
  • 1 Tbsp.
    (15 mL)
    butter
  • 1
    large onion, diced
  • 1
    bulbs fennel, diced, or 2 branches of celery, sliced
  • 1
    green or red pepper, diced
  • 2
    carrot, sliced
  • 2
    garlic cloves, chopped
  • 1/4 cup
    (60 mL)
    fresh parsley, chopped
  • 2 Tbsp.
    (30 mL)
    fresh thyme, chopped, or 10 ml (2 tsp.) dried thyme
  • 2 Tbsp.
    (30 mL)
    fresh basil, chopped, or 10 ml (2 tsp.) dried basil
  • 1 cup
    (250 mL)
    dry white wine
  • 1 cup
    (250 mL)
    clam juice or chicken broth
  • 28 oz
    (796 ml)
    canned tomatoes, finely diced
  • 1/4 cup
    (60 mL)
    tomato paste

  • salt and pepper to taste
  • 1 lb
    (450 g)
    firm white fish cut into pieces (halibut, cod, haddock, etc.)
  • 1/2 lb
    (225 g)
    scallop medium
  • 1/2 lb
    (225 g)
    shrimp, cleaned
  • 1/2 lb
    (225 g)
    mussels (around 24), cleaned

  • zest of 1 orange (for garnish)
  • 1 Tbsp.
    (15 mL)
    corn starch
Imprimer ma sélection

Preparation

In a deep saucepan, melt the butter and sauté the onion, the fennel or celery, the red or green bell pepper, the carrots and garlic.

Add the parsley and the other fresh herbs.

Cook for 3 minutes.

Pour in the white wine.

Bring to a boil and reduce until only 1/4 cup (60 ml) of liquid is left, around 3 minutes.

Add the clam juice, the tomatoes and the tomato paste.

Season with salt and pepper.

Cook for 5 to 8 minutes until the vegetables are semi-cooked.

Discard the mussels that are open before cooking, if needed.

Add the fish, the shrimp and the mussels to the saucepan, cover and continue cooking for 4 to 5 minutes.

Remove the unopened mussels.

Dilute the corn starch in the cream.

Add the heated cream mixture to the bouillabaisse and cook until thickened.

Garnish with orange zest before serving.

Source : metsdelacreme

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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