Back to Bouillabaisse All Reviews for Bouillabaisse - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Bouillabaisse Recipe Summary Servings: 12
Ingredients Ingredient Checklist 3 pounds fish heads and bone from nonoily fish, such as sole, flounder, snapper, or bass 2 leeks, white and light-green parts, plus dark-green leaves for bouquet garni 8 sprigs fresh tarragon 8 fresh sprigs flat-leaf parsley 1/2 teaspoon coriander seeds 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1 can whole plum tomatoes (28 ounces) 2 tablespoons olive oil 4 small carrots, peeled, cut into 1/4-inch dice 4 stalks celery, cut into 1/4-inch dice 2 small onions, peeled, cut into 1/4-inch dice 4 cloves garlic, peeled, minced 1 teaspoon sweet paprika 8 sun-dried tomato halves (dry, not packed in oil) 1 teaspoon saffron strands 1/2 teaspoon turmeric 2 teaspoons harisssa (hot chili paste) 6 dried fennel branches Peel from 3 oranges 3 lobsters (1 1/2 pounds each) 3 pounds mussels, scrubbed and beards trimmed 2 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 8 medium baking potatoes (about 2 pounds), peeled 4 pounds total fish fillets, such as halibut, red snapper, and monkfish, cut into 1 1/2-inch pieces 2/3 cup Rouille 1 loaf French bread, sliced into rounds and toasted...
