Post by tassi on Jul 13, 2003 22:14:23 GMT -6
BOUILLABAISSE barbara…
During my travels I have tried bouillabaisse in many places in france.. once eating it at a restaurant in paris… I asked the chef if he would be kind enough to share his recipe… he said no… but, was kind enough to give me his mothers recipe.. which over many years I have adjusted for australian conditions and for availability..
ingredients
2 litres fish stock
1 large carrot chopped fine
1 large leek sliced fine ~ white only
4 cloves garlic crushed and chopped fine
1 x 140gm tomato paste
1 large ripe tomato chopped roughly
1 pinch tumeric
1 teaspoon black pepper
1 tablespoon worcestershire sauce
10 drops Tabasco sauce…<br>
method
bring the stock and all the above ingredients to the boil and simmer for 30 minutes..
ingredients
250gms raw squid or octopus cut into rings… or into bite size pieces..
500gms raw prawns remove heads and shells, leave the tails.. [heads and shells make good fish stock ~ freeze for another time]
other crustaceans may be used i.e., lobsters, crab, oysters, and mussels or whatever is available.. all should be left in their shells except for the oysters whose shells crumble when cooked.. mussel shells should be scrubbed and the beards removed.. crab legs served whole, body meat removed from shell, lobster heads removed [frozen for stock with any crab shells.] legs served whole and body split down the middle and served in the shell..
lobster, mussels and crab, may only be available cooked ~ so put them in last to warm as more cooking will make them tough…<br>
method
whilst soup is simmering add.. squid, octopus, and prawns.. cook for 5 minutes.. meanwhile warm the cooked fish in microwave for 5 minutes on low setting..
place chunks of baguette spread with garlic butter in bottom of bowl.. arrange crab, mussels, lobster and mussels and oysters around bread and pour soup over the top and serve immediately…
During my travels I have tried bouillabaisse in many places in france.. once eating it at a restaurant in paris… I asked the chef if he would be kind enough to share his recipe… he said no… but, was kind enough to give me his mothers recipe.. which over many years I have adjusted for australian conditions and for availability..
ingredients
2 litres fish stock
1 large carrot chopped fine
1 large leek sliced fine ~ white only
4 cloves garlic crushed and chopped fine
1 x 140gm tomato paste
1 large ripe tomato chopped roughly
1 pinch tumeric
1 teaspoon black pepper
1 tablespoon worcestershire sauce
10 drops Tabasco sauce…<br>
method
bring the stock and all the above ingredients to the boil and simmer for 30 minutes..
ingredients
250gms raw squid or octopus cut into rings… or into bite size pieces..
500gms raw prawns remove heads and shells, leave the tails.. [heads and shells make good fish stock ~ freeze for another time]
other crustaceans may be used i.e., lobsters, crab, oysters, and mussels or whatever is available.. all should be left in their shells except for the oysters whose shells crumble when cooked.. mussel shells should be scrubbed and the beards removed.. crab legs served whole, body meat removed from shell, lobster heads removed [frozen for stock with any crab shells.] legs served whole and body split down the middle and served in the shell..
lobster, mussels and crab, may only be available cooked ~ so put them in last to warm as more cooking will make them tough…<br>
method
whilst soup is simmering add.. squid, octopus, and prawns.. cook for 5 minutes.. meanwhile warm the cooked fish in microwave for 5 minutes on low setting..
place chunks of baguette spread with garlic butter in bottom of bowl.. arrange crab, mussels, lobster and mussels and oysters around bread and pour soup over the top and serve immediately…