Spell Bouillabaisse…let’s just cook it!
Soup is always a a great way to start a Thanksgiving dinner. This Seafood Bouillabaisse recipe will be perfect to warm up your guests before the main dishes are served. This dish is a classic Provencal recipe that boasts of it’s delicious broth made from different kinds of fish and seafood. The combination of tomatoes, olive oil, garlic and saffron makes this a very flavorful soup dish. Bouillabaisse is not complicated as spelled. It is actually a very simple dish yet very festive, perfect for any holiday or special occasion. In a way, it is somewhat a comfort dish because of its simple yet genuine flavors.
Brings me back home…
Growing up in the Philippines, a country surrounded by bodies of water, I have been introduced to seafood at a young age. This made me a seafood lover up to this very day. This inspired me to create Seafood Bouillabaisse for Thanksgiving. There is something about this dish that makes it very homey and reminds me of family which is one of the things I am grateful for this Thanksgiving.
I am sharing with you a simple seafood bouillabaisse recipe that I hope will bring you closer to “home”…
Seafood Bouillabaisse (Serves approx 6 persons)
2 lbs assorted fish fillet, (preferably a firm fish like snapper, grouper or sea bass), cut into 1 inch
1 lb medium sized shrimp, peeled and deveined
2 lbs fresh mussels, cleaned (make sure to get the closed ones)
3 – 4 lbs fish heads, trimmings, shrimp shells
1 ½ tbs garlic, chopped
1 cups onions, minced
1 cup leek, chopped
2 cups tomatoes, chopped
1 tsp fennel seeds
½ cup EVOO
1 tsp salt
1 ½ tsp black pepper
7 cups fish stock (preferably stock from scratch)
¼ cup white wine
(Note: You may add any seafood of your preference)
- Heat the oil in a tall pot over medium heat.
- Saute onion and leek until softened. Add the garlic and cook for a minute
- Add tomatoes, fennel seeds, saffron, salt, pepper, and wine. Simmer for 5 minutes.
- Add fish stock and bring to a boil, add the fish. Make sure to lower heat and bring to a slow boil. Boil for 5 minutes.
- Add the mussels and shrimp and cook until mussels are open and shrimp turn pink.
- Taste the soup and add salt and freshly ground pepper.
- Serve the bouillabaisse with crusty bread (French version) or rice (Pinoy version, of course!)
You cant’ go wrong with this Seafood Bouillabaisse recipe! It will surely make your guests feel right at home.