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The Lady's Bouillabaisse Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Moderate Level
0 MIN Prep + Cook
8 Servings
$ /Serving

The Lady's Bouillabaisse Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
8 Servings
$ /Serving

Ingredients

  • 1 lb mussels
  • 2 lb firm fresh fish fillets, such as grouper or striped bass
  • 1/3 cup olive oil
  • 1 1/2 tablespoon garlic, finely chopped
  • 3/4 cup onions, chopped
  • 5 or 1 cup canned Italian tomatoes roma tomatoes, peeled and sliced
  • 1 teaspoon fennel seed
  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon butter, plus more for the bread and plating
  • 2 1/2 cup boiling water
  • 1/2 (8 oz) bottle clam juice
  • 4 crab halves, cut in 1/2
  • 1 lb unpeeled shrimp
  • 1 loaf French bread
  • pinch saffron

Preparation

Wash and scrub the mussels in cold water.

Bring 2 cups of water to a boil in a large heavy pot. Add the mussels and cover the pot. * Steam for 6 to 8 minutes or until the mussels open. Discard any mussels that didn't open. Remove from the heat and set aside.

Cut the fish into 1-inch thick slices.

Heat the oil in a large pot. Add the garlic, onions, tomatoes, fennel, saffron, salt, and pepper. Add the mussel broth to the pot and 2 tablespoons of butter. Add the boiling water and clam juice. Bring to a rolling boil, add the crabs and fish, and continue to boil for 6 to 8 minutes. Add the mussels along with the shrimp, and boil for an additional 5 minutes.

Slice the French bread, butter it, and toast lightly. Serve the bouillabaisse in large individual bowls lined with toasted French bread; pile in the seafood and ladle the broth over it. Top each bowl with 1 tablespoon of butter. Pass the remaining bread at the table.

*Cook's Note: If you like a spicier soup you may add a couple of whole hot peppers to the pot at the start of cooking.

Recipe courtesy Paula Deen, 2007

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Preparation

Wash and scrub the mussels in cold water.

Bring 2 cups of water to a boil in a large heavy pot. Add the mussels and cover the pot. * Steam for 6 to 8 minutes or until the mussels open. Discard any mussels that didn't open. Remove from the heat and set aside.

Cut the fish into 1-inch thick slices.

Heat the oil in a large pot. Add the garlic, onions, tomatoes, fennel, saffron, salt, and pepper. Add the mussel broth to the pot and 2 tablespoons of butter. Add the boiling water and clam juice. Bring to a rolling boil, add the crabs and fish, and continue to boil for 6 to 8 minutes. Add the mussels along with the shrimp, and boil for an additional 5 minutes.

Slice the French bread, butter it, and toast lightly. Serve the bouillabaisse in large individual bowls lined with toasted French bread; pile in the seafood and ladle the broth over it. Top each bowl with 1 tablespoon of butter. Pass the remaining bread at the table.

*Cook's Note: If you like a spicier soup you may add a couple of whole hot peppers to the pot at the start of cooking.

Recipe courtesy Paula Deen, 2007

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product