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Wednesday, March 11, 2009

Bouillabaisse - Fish Soup

Bouillabaisse - Fish Soup
The Lebanese style of preparing Bouillabaisse - Fish Soup recipe.

Serves 6 persons
  • 2lb (1 kg) very fresh fish
  • 4 whole shrimps in the shell
  • 6 cups water
  • 1/4 cup cider vinegar
  • 1/2 cup olive oil
  • 2 tablespoons minced celery leaves
  • 4 medium-sized tomatoes, peeled and finely chopped
  • 1 cup finely chopped leeks
  • 1/2 cup chopped onions
  • 1/2 cup chopped carrots
  • 2 cloves garlic
  • A dash each, saffron, cardamon, turmeric, chilli
  • 1 teaspoon black pepper
  • Juice of one lemon
  • A few orange rinds
  • 3 tablespoons chopped parsley
  • Clean the fish, scrub the shrimp and leave it in the shell.
  • Heat the oil in a large pot and sauté all the vegetables for 5 minutes.
  • Add the fish and shrimp to the above vegetables.
  • Add the water, vinegar, seasoning and orange rind and bring to the boil.
  • Cover the pot and leave over medium heat for 20 minutes.
  • Remove the fish and shrimps from the pot and let the vegetables cook for 20 more minutes.
  • Remove the shrimp from the shells and set aside.
  • Remove the bones from the fish and place in a serving bowl with the shrimp.
  • Strain the vegetables and blend in the electric blender until smooth.
  • Return the blended vegetables to the fish stock in the pot and place over low heat.
  • Brown 2 tablespoons flour in one tablespoon butter, and then dissolve in half a cup of water.
  • Add the flour mixture to the soup and stir over low heat for 3 minutes.
  • Serve hot garnished with chopped parsley and the fish and shrimp pieces.


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