Italian recipes

Bouillabaisse

Course : Italian
Source: Mario Batali
Serves: 6

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

4 tablespoons virgin olive oil

1 medium spanish onion -- cut into 1/2 inch dice

6 cloves garlic -- thinly sliced

1 dash saffron

1 medium russet potato -- peeled, and cut into 1/8 inch rounds

6 cups fish stock

6 medium one-inch cubes of monkfish

1 medium rascasse or red perch -- whole, gutted, and scaled

6 medium one-inch cubes of cod

6 medium one-inch cubes of sea bass

12 medium mussels -- cleaned, debearded

6 medium live crayfish

6 medium langoustines

1 packages toasted bread

1 recipe rouille -- see * note

Preparation / Directions:

* Note: See the "Rouille" recipe which is included in this collection. In a large soup pot, heat oil until smoking. Add onion, garlic and saffron and cook until softened, about 5 to 6 minutes. Add potato and fish stock and bring to a boil. Add monkfish and whole rascasse (or perch) and simmer 2 to 3 minutes. Add cod, bass, mussels, crayfish and langoustines and simmer until fish is cooked through and mussels have opened, about 10 to 15 minutes. Divide fish among 6 bowls and serve broth in a tureen. Serve immediately with toasted bread and Rouille. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A10)

Bouillabaisse

Ingredients:

Preparation / Directions:

More Italian Recipes