An idiot-proof recipe for...
 

bouillabaisse, which "Chef at Home" calls
Mediterranean Fish Stew. This recipe is from his site,
and it works just as it is.


A good fish stew has three basic parts: the flavor base, the broth and
the fish. Each is easy to master. This particular version highlights
many of the bright flavors of the Mediterranean. Some would call it a
bouillabaisse but I don't because that makes it sound intimidating,
fancy and difficult. It also inspires too many conversations about
authenticity. Remember it's just fish stew!

Mediterranean Fish Stew

For the fish stew:
1 fennel bulb, green tops and core removed, white part chopped
2 onions, chopped
4 garlic cloves, sliced
3 tablespoons of olive oil
1 1/2 cups of Riesling or other white wine
2 cups of diced ripe tomatoes or canned tomatoes
2 tablespoons of fennel seeds
1/2 teaspoon of hot pepper flakes
2 pinches of saffron threads
3 bay leaves
4 cups of fish stock or chicken stock
Salt and pepper
Zest of 1 orange
12 ounces of halibut, cut into large chunks
12 ounces of haddock, cut into large chunks

For the toast:
Half of a baguette loaf, sliced diagonally into 1/2 inch slices
1 can of anchovies
1 stick of butter, soft
1/4 cup of parsley, chopped
The juice and zest of 1 lemon

For the fish stew:
In a large soup pot, sauté the fennel, onions and garlic in the olive
oil until they soften and smell wonderful. Pour in the wine and simmer
for 15 minutes. Add the tomatoes, fennel seeds, hot pepper flakes,
saffron, bay leaves and fish stock then season with salt and pepper
simmer for 20 to 30 minutes.

This is just long enough for all the flavors to blend together. Add the
orange zest and fish to the simmering soup and stir gently. Let simmer
for 5 minutes and serve immediately with anchovy toast.

For the toast:
Preheat oven to 325 degrees F (160 degrees C). Put baguette slices onto
a baking sheet and toast in the oven for about 15 minutes until they are
golden brown. Place anchovies, butter, parsley and lemon juice into the
bowl of a food processor and puree until smooth.

Using a spatula, scrape butter into a small bowl. Spread the anchovy
butter on the toasts and continue to bake for another 10 minutes or so.

Yield: 4 - 6 servings


http://home.discovery.com/fansites/c...hefathome.html

An idiot-proof recipe for...
 

On Apr 16, 10:53 am, Harry Krause wrote:
bouillabaisse, which "Chef at Home" calls
Mediterranean Fish Stew. This recipe is from his site,
and it works just as it is.

A good fish stew has three basic parts: the flavor base, the broth and
the fish. Each is easy to master. This particular version highlights
many of the bright flavors of the Mediterranean. Some would call it a
bouillabaisse but I don't because that makes it sound intimidating,
fancy and difficult. It also inspires too many conversations about
authenticity. Remember it's just fish stew!

Mediterranean Fish Stew

For the fish stew:
1 fennel bulb, green tops and core removed, white part chopped
2 onions, chopped
4 garlic cloves, sliced
3 tablespoons of olive oil
1 1/2 cups of Riesling or other white wine
2 cups of diced ripe tomatoes or canned tomatoes
2 tablespoons of fennel seeds
1/2 teaspoon of hot pepper flakes
2 pinches of saffron threads
3 bay leaves
4 cups of fish stock or chicken stock
Salt and pepper
Zest of 1 orange
12 ounces of halibut, cut into large chunks
12 ounces of haddock, cut into large chunks

For the toast:
Half of a baguette loaf, sliced diagonally into 1/2 inch slices
1 can of anchovies
1 stick of butter, soft
1/4 cup of parsley, chopped
The juice and zest of 1 lemon

For the fish stew:
In a large soup pot, sauté the fennel, onions and garlic in the olive
oil until they soften and smell wonderful. Pour in the wine and simmer
for 15 minutes. Add the tomatoes, fennel seeds, hot pepper flakes,
saffron, bay leaves and fish stock then season with salt and pepper
simmer for 20 to 30 minutes.

This is just long enough for all the flavors to blend together. Add the
orange zest and fish to the simmering soup and stir gently. Let simmer
for 5 minutes and serve immediately with anchovy toast.

For the toast:
Preheat oven to 325 degrees F (160 degrees C). Put baguette slices onto
a baking sheet and toast in the oven for about 15 minutes until they are
golden brown. Place anchovies, butter, parsley and lemon juice into the
bowl of a food processor and puree until smooth.

Using a spatula, scrape butter into a small bowl. Spread the anchovy
butter on the toasts and continue to bake for another 10 minutes or so.

Yield: 4 - 6 servings

http://home.discovery.com/fansites/c...hefathome.html

It's got tomatos in it Harry. I thought you said it was idiot proof?

An idiot-proof recipe for...
 

Tim wrote:
On Apr 16, 10:53 am, Harry Krause wrote:
bouillabaisse, which "Chef at Home" calls
Mediterranean Fish Stew. This recipe is from his site,
and it works just as it is.

A good fish stew has three basic parts: the flavor base, the broth and
the fish. Each is easy to master. This particular version highlights
many of the bright flavors of the Mediterranean. Some would call it a
bouillabaisse but I don't because that makes it sound intimidating,
fancy and difficult. It also inspires too many conversations about
authenticity. Remember it's just fish stew!

Mediterranean Fish Stew

For the fish stew:
1 fennel bulb, green tops and core removed, white part chopped
2 onions, chopped
4 garlic cloves, sliced
3 tablespoons of olive oil
1 1/2 cups of Riesling or other white wine
2 cups of diced ripe tomatoes or canned tomatoes
2 tablespoons of fennel seeds
1/2 teaspoon of hot pepper flakes
2 pinches of saffron threads
3 bay leaves
4 cups of fish stock or chicken stock
Salt and pepper
Zest of 1 orange
12 ounces of halibut, cut into large chunks
12 ounces of haddock, cut into large chunks

For the toast:
Half of a baguette loaf, sliced diagonally into 1/2 inch slices
1 can of anchovies
1 stick of butter, soft
1/4 cup of parsley, chopped
The juice and zest of 1 lemon

For the fish stew:
In a large soup pot, sauté the fennel, onions and garlic in the olive
oil until they soften and smell wonderful. Pour in the wine and simmer
for 15 minutes. Add the tomatoes, fennel seeds, hot pepper flakes,
saffron, bay leaves and fish stock then season with salt and pepper
simmer for 20 to 30 minutes.

This is just long enough for all the flavors to blend together. Add the
orange zest and fish to the simmering soup and stir gently. Let simmer
for 5 minutes and serve immediately with anchovy toast.

For the toast:
Preheat oven to 325 degrees F (160 degrees C). Put baguette slices onto
a baking sheet and toast in the oven for about 15 minutes until they are
golden brown. Place anchovies, butter, parsley and lemon juice into the
bowl of a food processor and puree until smooth.

Using a spatula, scrape butter into a small bowl. Spread the anchovy
butter on the toasts and continue to bake for another 10 minutes or so.

Yield: 4 - 6 servings

http://home.discovery.com/fansites/c...hefathome.html

It's got tomatos in it Harry. I thought you said it was idiot proof?


Traditionally, bouillibaisse is a "red" soup, and red means tomatoes.

An idiot-proof recipe for...
 

On Apr 16, 5:49 pm, Harry Krause wrote:
Tim wrote:
On Apr 16, 10:53 am, Harry Krause wrote:
bouillabaisse, which "Chef at Home" calls
Mediterranean Fish Stew. This recipe is from his site,
and it works just as it is.

A good fish stew has three basic parts: the flavor base, the broth and
the fish. Each is easy to master. This particular version highlights
many of the bright flavors of the Mediterranean. Some would call it a
bouillabaisse but I don't because that makes it sound intimidating,
fancy and difficult. It also inspires too many conversations about
authenticity. Remember it's just fish stew!

Mediterranean Fish Stew

For the fish stew:
1 fennel bulb, green tops and core removed, white part chopped
2 onions, chopped
4 garlic cloves, sliced
3 tablespoons of olive oil
1 1/2 cups of Riesling or other white wine
2 cups of diced ripe tomatoes or canned tomatoes
2 tablespoons of fennel seeds
1/2 teaspoon of hot pepper flakes
2 pinches of saffron threads
3 bay leaves
4 cups of fish stock or chicken stock
Salt and pepper
Zest of 1 orange
12 ounces of halibut, cut into large chunks
12 ounces of haddock, cut into large chunks

For the toast:
Half of a baguette loaf, sliced diagonally into 1/2 inch slices
1 can of anchovies
1 stick of butter, soft
1/4 cup of parsley, chopped
The juice and zest of 1 lemon

For the fish stew:
In a large soup pot, sauté the fennel, onions and garlic in the olive
oil until they soften and smell wonderful. Pour in the wine and simmer
for 15 minutes. Add the tomatoes, fennel seeds, hot pepper flakes,
saffron, bay leaves and fish stock then season with salt and pepper
simmer for 20 to 30 minutes.

This is just long enough for all the flavors to blend together. Add the
orange zest and fish to the simmering soup and stir gently. Let simmer
for 5 minutes and serve immediately with anchovy toast.

For the toast:
Preheat oven to 325 degrees F (160 degrees C). Put baguette slices onto
a baking sheet and toast in the oven for about 15 minutes until they are
golden brown. Place anchovies, butter, parsley and lemon juice into the
bowl of a food processor and puree until smooth.

Using a spatula, scrape butter into a small bowl. Spread the anchovy
butter on the toasts and continue to bake for another 10 minutes or so.

Yield: 4 - 6 servings

http://home.discovery.com/fansites/c...hefathome.html

It's got tomatos in it Harry. I thought you said it was idiot proof?

Traditionally, bouillibaisse is a "red" soup, and red means tomatoes.- Hide quoted text -

- Show quoted text -

OK, Not acfcording to that recipe, but I'd heard it was red for
"kidney" beans...