Bouillabaisse is a traditional French fisherman’s recipe that produces a hearty and flavorful seafood soup. We’ve enlisted our gourmet chef friend Brian to share his simple version of this recipe. Make the soup first, and then add your own favorite fish to complete the dish. We used cod, which is inexpensive and easily prepared either on a grill or in a frying pan. How do you like to make Bouillabaisse? Let us know in the comments below!
- 4 fillet Cod
- 4 cup Chicken Broth
- 1 can Whole Tomatoes
- 2 Carrot (diced)
- 2 rib Celery (diced)
- .5 Yellow Onion (diced)
- .5 bulb Fennel (diced)
- 1 cup Sambuca
- 2 Tbsp Olive Oil
- 1 Tbsp Tomato Paste
Pour 1 tbsp olive oil into a large soup pot, and heat over medium-high heat. Once the oil is heated, add the carrots, celery, onion and fennel. Season lightly with salt and pepper and cook until the vegetables are soft.
Once the vegetables are soft, add tomato paste, and stir to coat the vegetables. Once vegetables are coated with tomato paste, add the can of tomatoes and chicken broth.
Combine the mixture thoroughly and bring the soup to a boil.
Remove the soup from the stove and pour into a blender. Blend on a low setting until smooth. Note, be sure to vent the hot soup when blending otherwise it will explode. If you desire a chunky soup, skip this step.
Once blended, pour the soup back in a soup pot, stir in Sambuca and let simmer.
Prepare cod fillets by pouring 1 tbsp olive oil into a frying pan and heating to medium heat. Lightly season cod with salt and pepper and cook for 4 minutes per side until cooked all the way through.
Serve soup by combining cod (or other seafood such as other white fish, crab, mussels, etc.) in a bowl or platter and enjoy!