The name Bouillabaisse comes from the method of the preparation – the ingredients are not added all at once. The broth is first boiled (bouillir) then the different kinds of fish are added one by one, and each time the broth comes to a boil, the heat is lowered (abaisser).

Wip up our World Famous Bouillabaise in the comfort of your own kitchen, using the following recipe:

Broussard’s Bouillabaisse

    Broth

½ Lb. Carrots, Chopped                    ½ Cup Tomato Paste

½ Lb. Celery Ribs, Chopped              1 Gallon Shrimp or Fish Stock

½ Lb. Onions, Chopped                    2 Cups Chopped Tomatoes

½ Lb. Fennel                                            1/8 Oz. Saffron

½ Lb. Green Peppers, Chopped         Salt to Taste

½ Cup Olive Oil                                White Pepper to Taste

1 Tbsp. Cup Chopped Garlic            3 Bay Leaves

¼ Cup Chopped Shallots

1.             Peel and split the Carrots and Slice them Diagonally; Slice the Celery the same way. Also Cut the Onions, Fennel, and Green Peppers in a Similar Fashion.
2.           In a Suitable Stock Pot, Heat the Olive Oil, Sauté the Carrots, Celery, and Fennel until Half-Cooked. Add the Onions, Peppers, Garlic and Shallots.
3.           When the Mixture is thoroughly heated, stir in the Tomato Paste and Cook for 10 minutes, Stirring Regularly. Then add the Stock, preferably lukewarm. Add the Tomatoes, Crushing and Draining by hand as you go. Then add the Saffron, already “Steeped” in Hot Water, Salt and Pepper, and Bay Leaves. Bring to a Full Boil, Remove from Heat, Cool, and Chill.

                                                                   Bouillabaisse Seafood Ingredients (Serves 6)

          1 Lb. Peeled, Deveined, Raw Shrimp     ½ Lb. Fresh Fish, Trout, Pompano

          1 Cup Raw Oysters                                         etc., Cut into 1 Inch Cubes

          ½ Lb. Lump Crabmeat                                ½ Lb. Raw Scallops

          ½ Lb. Peeled Crawfish Tail Meat            18 Fresh Mussels

4.          When ready to Complete and serve the Bouillabaisse, Heat the Broth in a Soup Pot to a Boil. Add the Shrimp, Oysters, Crabmeat, Crawfish, Fish, Scallops, and Mussels. Bring Back to a Simmer and Cook for Only about 5 Minutes, or just enough time for the seafood to be Cooked but not Overdone. Serve.

Bon Appetite!!

Feel free to email Chef Gunter Preuss and Chef Tory Stewart if you have any questions