Bouillabaisse Recipes

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Bouillabaisse image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 23



Bouillabaisse image

This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

Recipe From allrecipes.com

Provided by Mary Young

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 40m

Yield 12

Number Of Ingredients 15



Bouillabaisse image

Recipe From epicurious.com

Categories     Soup/Stew     Fish     Garlic     Onion     Potato     Shellfish     Tomato     Bake     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 22



Bouillabaisse image

There are 2 parts to Bouillabaisse, the rock- fish soup made from small fish and the larger fish that are poached in the soup.

Recipe From foodnetwork.com

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 27



Bouillabaisse image

Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course

Recipe From bbcgoodfood.com

Provided by Barney Desmazery

Categories     Dinner, Fish Course, Lunch, Main course, Soup, Starter

Time 2h

Number Of Ingredients 29



Mark Bittman's Bouillabaisse image

You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base. This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it. There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally. Another is to use shrimp shells. A third is to accumulate lobster bodies, which make fantastic stock. In any case, you combine whatever you have with some aromatics (thyme branches, onion, celery, carrot, garlic, peppercorns) add water and simmer for 15 to 30 minutes. Cool, strain and freeze if you like. When you're ready to make the soup, procure your seafood - pretty much any combination of fish and shellfish will do, but avoid dark-fleshed fish - and go forth. From there, it's no more difficult than making a pot of vegetable soup.

Recipe From cooking.nytimes.com

Provided by Mark Bittman

Categories     dinner, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20



Bouillabaisse image

Recipe From foodnetwork.com

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 41

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From greatbritishchefs.com
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From greatbritishchefs.com
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From slowburningpassion.com
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From seriouseats.com
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From foodnetwork.ca
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From bbc.co.uk
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From madeincookware.com
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BOUILLABAISSE | FRENCH RECIPES | SBS FOOD
From sbs.com.au
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From seriouseats.com
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