Featured Food Recipes

‘Bouillabaisse seafood soup’

‘Bouillabaisse seafood soup’ A menu of French style. From ‘Catch Beach Club’ in Twinpalms Phuket Resort


  • 1 large leek, green part coarsely chopped and white part cut tnto 1/4-inch pieces
  • 5 tablespoons olive oil
  • 1 medium onion, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 3 garlic clovers, smashed
  • ¼ teaspoon crumbled saffron threads
  • 2 bay leaves (not California)
  • 1 teaspoon dried hot red pepper flakes
  • 1 ¼ lb plum tomatoes, coarsely chopped
  • 3tablespoons canned tomato puree
  • 2 cups dry white wine
  • 1 ½ qt white fish stock
  • 1 (8-to 9-inch) unsliced round or oval pain au levain or sourdough loaf (1 lb), crust discarded
  • 2 tablespoons unsalted butter
  • 1 lb skinned white fish fillets such as halibut, snapper, and/or bass, cut into 1 inch cubes
  • 1 teaspoon salt
  • 2 cups rouille1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh flat-leaf parsley


Make both:

Wash Green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry. Heat 3 tablespoons oil in a 6-quart heavy pot over moderate heat until hot but not smoking,

then cook leek greens, onion, celery, and carrots, stirring, 3 minutes. Add saffron, bay leaves, and red pepper flakes and cook, stirring, 2 minutes. Add fresh tomatoes and tomato puree and cook, stirring, 4 minutes. Add wine and simmer, uncovered, until liquid is reduce by about half, 30 minutes. Carefully pour through a fine sieve into a bowl, then discard solids.

Prepare croutes White broth simmers:

Preheat oven to 300  °F

Heat a well-seasoned ridged grill pan over moderately high heat until hot. Brush bread with remaining 2 tablespoons oil, then grill on all sides until grill marks appear. Tear bread into rough 3-inch pieces and bake on a baking sheet in middle of oven until crisp outside but soft inside. About 10 minutes. Cool croutes.

Heat Butter in a 4-quart heavy saucepan over moderate heat until foam subsides, then cook white part of leek, stirring, until beginning to soften, about 2 minutes. Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through). Remove from heat and stir in ½ cup rouille.

Put croutes in soup plates and ladle soup over. Sprinkle with oregano and parsley and serve remaining rouille on the side.

Cook&apos note: Broth can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat broth before adding to white part of leek along with fish and rouille.

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