December 14th is National Bouillabaisse Day #BouillabaisseDay. I don’t know about you but neither Charlie or I have had Bouillabaisse and as for David I don’t know if he has or not. Charlie has began to try more and more new foods.
I was thinking I could make Bouillabaisse for him and David. There is a recipe below if you want to make Bouillabaisse for your family as well. Just incase I can’t make Bouillabaisse at home do you know a restaurant that serves it I could go get them a bowl at for Charlies #birthday.
Here is something fun for you and your family to do say Happy National Bouillabaisse Day three times fast. If you can’t, it’s okay. You can still have fun and enjoy this French Stew on December 14th or any day you want.
Did you know Bouillabaisse traces its roots all the way back to ancient Greece, and has made its way to the U.S. with many variations, including simpler versions? The main components of Bouillabaisse are Fish, including Eel and Shellfish, I will pass on. With Vegetables, and the Broth.
The question is what makes Bouillabaisse unique? Its the Herbs and Spices. Also, the Broth and Fish are served separately, accompanied by sliced Bread with a Rouille Spread which is like a Garlic Mayonnaise). I will pass on. How about you?
Ways to celebrate Bouillabaisse
- If you like Seafood, consider looking online for a simple Bouillabaisse recipe to celebrate National Bouillabaisse Day or you could take on the challenge of a fancier version of Bouillabaisse.
- We’re sure you’ll friends will enjoy sharing Bouillabaisse with your friends and family enjoying the results of your recipe.
- If you have the means and the opportunity look up restaurants nearby that serve Bouillabaisse and pick as many recipes as you can for your own taste challenge. Bonus points for supporting local businesses.
- Here is a fun fact for you. Bouillabaisse originated in ancient Greece, where a similar dish also appears in Roman mythology: the Soup that Venus fed to Vulcan. Take the opportunity to study both versions today and let us know which one you prefer and why..
Types Of Fish Used To Make Bouillabaisse
- Etrille Velvet Crabs can make their way into Bouillabaisse as part of the Shellfish component. T
- Etrille Velvet Crabs are the largest of the swimming Crab family, which can be found in the Western parts of the Mediterranean Sea.
- Rascasse Rogue which is French for Red Rascasse, a spiny Mediterranean Rockfish
- . A white Rascasse can also be used for the Stew.
- A Grondin, or Sea Robin, can sometimes replace the Rascasse.
- Congre is a kind of Eel and the Congre’s head is sometimes used for Bouillabaisse.
- Baudroie, or Monkfish, are typically found in the Atlantic and Indian Oceans and they can grow to be over five feet long, though the average size is about three feet.
Recipe:
Level: Easy Total: 1 hour 45 min
- Prep: 1 hour 15 min Cook: 30 min
Nutrition Info: Yield: 6 servings
Ingredients: For the Rouille:
1/2 cup mayonnaise
1/4 cup chopped jarred roasted red peppers, drained and patted dry
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 clove garlic, roughly chopped
Kosher salt
For the bouillabaisse:
4 plum tomatoes, halved lengthwise
1 pound large shell-on shrimp
1 pound mussels
6 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
2 8-ounce bottles clam juice
1 wide strip orange zest
1 bulb fennel, quartered, cored and thinly sliced
1 large shallot, thinly sliced
2 cloves garlic, finely chopped
Kosher salt
Small pinch of saffron threads
1/2 cup dry white wine
1 1/2 pounds firm white fish (such as cod, monkfish or black sea bass), cut into 3-inch pieces
Freshly ground pepper
1 baguette, sliced and toasted
2 tablespoons finely chopped fresh parsley
Directions
- Spread the baguette with the rouille and serve with the bouillabaisse. Sprinkle with parsley.
- Make the rouille: Puree the mayonnaise, roasted red peppers, olive oil, lemon juice, garlic and a pinch of salt in a blender until smooth. Transfer to a small bowl; refrigerate until ready to serve.
- Prepare the bouillabaisse: Grate the tomato flesh on the large holes of a box grater down to the skins; reserve the skins separately. Peel and devein the shrimp, reserving the shells and tails for the broth; clean and debeard the mussels. Refrigerate the seafood until ready to use.
- Make the broth: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the shrimp shells and tails and cook, stirring, until bright red, about 3 minutes. Stir in the tomato paste until incorporated, about 30 seconds. Add the clam juice, 4 cups water, the reserved tomato skins, the orange zest and 1/4 cup of the sliced fennel. Bring to a boil, then reduce the heat to medium; simmer until the liquid is reduced to about 4 cups, 12 to 15 minutes. Strain the broth through a fine-mesh sieve set over a bowl, pressing on the solids to extract the liquid; reserve the broth.
- Wipe out the pot and heat the remaining 3 tablespoons olive oil over medium heat. Add the remaining fennel, the shallot, garlic and a pinch of salt; partially cover and cook, stirring occasionally, until the fennel begins to soften, about 5 minutes. Add the reserved grated tomato flesh and cook, stirring, until slightly thickened, about 2 minutes. Stir in the saffron, then add the wine and simmer until the liquid is reduced by about two-thirds, about 4 minutes. Add the reserved broth and return to a simmer.
- Add the mussels to the pot; cover and cook 4 minutes. Add any thick pieces of fish and cook, covered, 2 minutes. Add the remaining fish and the shrimp and cook, covered, until the mussels open and the fish and shrimp are just cooked through, 3 to 4 more minutes. (Discard any mussels that do not open.) Season with salt and pepper.
Thank you,
Glenda, Charlie and David Cates
