BouillabaisseTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: A little over an hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:30.9 kcal
Proteins:1.6 g
Fats:0.5 g
Carbohydrate:1.8 g
Fibers:0.2 g
Sugar:0.5 g
Cholesterol:0 mg
Sodium:222 mg
Calcium:26.7 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
*Saffron Court-Bouillon
250
ml
diced tomato
250
ml
finely sliced leeks
1000
ml
fish stock
6
cloves of garlic
fennel seed
salt and pepper
250
ml
white wine
fresh chopped parsley
*Fish
halibut, redfish, cod, sole, mackerel or monkfish
*Seafood
scallops lobster
*Shellfish
mussels, clams, razor clams, crab
METHOD
Making the court-bouillon- Sauté the diced tomato, garlic and leek in the olive oil;
- add the white wine and saffron;
- add the fish stock and seasonings;
- let simmer over low heat for at least one hour and add the fresh parsley at the end.
Preparing the fish and seafood
- Since each category requires a different cooking time, first place all the fish into the court-bouillon and remove once it's cooked; set aside.
- Continue in the same way for the seafood - generally it should be taken out at the first sign of boiling, when it changes color.
- Finally, place the shellfish into the court-bouillon and remove once they open up.
- Place everything into a deep serving platter and pour the broth over top.
- Accompany the bouillabaisse with rouille, aioli and croutons.
CHEF'S NOTES
Johanne Vigneault, owner of La Table des Roy, explains that the secret of this Madeleine Islands bouillabaisse is the freshness and variety of the ingredients. Vary the fish, seafood and shellfish according to what's available.
