tandy’s bouillabaisse
Tandy’s Bouillabaisse: A Taste of the Mediterranean Sun
Craving a taste of the French Riviera? Look no further than Tandy’s Bouillabaisse! This vibrant and flavorful seafood stew is a celebration of fresh ingredients and aromatic spices. Traditionally hailing from Marseille, bouillabaisse is more than just a soup – it’s an experience. Our version simplifies the process without sacrificing the authentic taste, making it perfect for a weeknight dinner or a special occasion.
This recipe focuses on delivering a rich, satisfying broth brimming with flaky white fish and succulent shellfish. The saffron threads infuse a beautiful color and subtle floral notes, while the cayenne pepper adds a gentle warmth. It’s a dish that’s sure to impress your family and friends.
What makes this Bouillabaisse special?
We’ve streamlined the traditional method to make it accessible for home cooks. While a true bouillabaisse often includes a variety of fish and shellfish, we’ve kept the ingredient list manageable without compromising on flavor. The key is to use high-quality seafood and let the natural flavors shine.
Serving Suggestions:
Bouillabaisse is best served immediately, garnished with a generous sprinkle of fresh parsley and a squeeze of lemon juice. Crusty bread is essential for soaking up the delicious broth. A crisp, dry white wine, like a Sauvignon Blanc or Pinot Grigio, pairs perfectly with this dish.
Frequently Asked Questions:
- What type of fish is best for bouillabaisse? Traditionally, a variety of Mediterranean fish are used. However, cod, haddock, or hake are excellent substitutes and readily available.
- Can I use frozen seafood? While fresh seafood is always preferred, frozen seafood can be used in a pinch. Just make sure it’s fully thawed and patted dry before adding it to the stew.
- Is bouillabaisse spicy? This recipe has a mild warmth from the cayenne pepper. Feel free to adjust the amount to your liking.
- Can I make this ahead of time? Bouillabaisse is best served immediately. However, you can prepare the broth ahead of time and add the seafood just before serving.
- What if some of the shellfish don’t open? Discard any shellfish that do not open after cooking. They are not safe to eat.
Get ready to transport your taste buds to the Mediterranean with Tandy’s Bouillabaisse! It’s a dish that’s sure to become a family favorite.
Tandy’s Bouillabaisse
Ingredients
- 1 medium onion chopped
- 1 large carrot sliced
- 1 large tomato skinned and finely chopped
- 1 tablespoon crushed garlic
- 500 grams white fish fillets such as cod, haddock, or hake
- 250 grams shellfish mussels, clams, or prawns
- 1 pinch saffron threads
- 1 bay leaf bay leaf
- 1 glass dry white wine
- 400 grams chopped tomatoes
- 1 tablespoon tomato puree
- 1 pinch cayenne pepper
- 1 tablespoon olive oil
- 1 lemon lemon for serving
- 1 fresh parsley chopped, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook until softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add the chopped tomatoes, tomato puree, saffron, bay leaf, and cayenne pepper. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Gently add the fish and shellfish to the pot. Cover and cook until the fish is cooked through and the shellfish have opened, about 5-7 minutes.
- Discard any shellfish that do not open.
- Serve immediately, garnished with fresh parsley and a squeeze of lemon juice.
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