California Farm Half Hour Bouillabaise Soup

Name: California Farm Half Hour Bouillabaise Soup
Total time: 1800 s
Yield: 2 people, 4 fish soup dinners
Cuisine: American
Ingredients: 1 fennelroot, white part chopped, greens dried in oven; 1 white onion, chopped; 1 diced roma tomato; 1 small whole garlic bulb; 1 slice lemon; 1 Tbs olive oil; 1/2 Tsp each crushed bay leaf, sage, thyme, rosemary, pepper; 4 Tbs saffron tea; Optional 1/2 Tsp turmeric powder for more saffron color; 1 bottle clam broth; 4 cups water; 1 cup white cooking wine; 1/2 cup shrimp and crabmeat, one 4 ounce can in water; 1/2 cup clams, one 4 ounce can in water; 1/2 cup tuna, one 4 ounce can in water; 1/2 cup codfish, 4 ounce piece; 1/4 cup chopped dried fennel greens; 1 Tbs fresh chopped fennel greens; Serve with sour dough bread; Serve with rouille sauce; See also shrimp based bouillabaise

Hobby Horseman @HobbyHorseman

California, United States

Half hour recipe for rich filling fish stew. Instead of making shrimp broth or simmering fishbones and fishheads or shrimpshells all night to make broth, I use store bought clam juice. I also used shrimp , clams, mussels, cod and tuna. The mussels turned too mushy when reheating. Serve with sour dough bread and rouille sauce.

Lemon, Tomato, onion and garlic complete the soup; herbs, fresh fennel and a glass of white wine make it special. Optional handful of mung bean noodles make it a full dinner.

#GlobalApron

Lemon, Tomato, onion and garlic complete the soup; herbs, fresh fennel and a glass of white wine make it special. Optional handful of mung bean noodles make it a full dinner.

#GlobalApron

Hobby Horseman @HobbyHorseman

California, United States

Lemon, Tomato, onion and garlic complete the soup; herbs, fresh fennel and a glass of white wine make it special. Optional handful of mung bean noodles make it a full dinner.

#GlobalApron

Lemon, Tomato, onion and garlic complete the soup; herbs, fresh fennel and a glass of white wine make it special. Optional handful of mung bean noodles make it a full dinner.

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Ingredients

10 min glaze, 10 min brothboil, 10 min stew

2 people, 4 fish soup dinners

1fennelroot, white part chopped, greens dried in oven
1white onion, chopped
1diced roma tomato
1small whole garlic bulb
1 slicelemon
1 Tbsolive oil
1/2 Tspeach crushed bay leaf, sage, thyme, rosemary, pepper
4 Tbssaffron tea
California Farm Liquified Saffron
Optional 1/2 Tsp turmeric powder for more saffron color
1 bottleclam broth
4 cupswater
1 cupwhite cooking wine
1/2 cupshrimp and crabmeat, one 4 ounce can in water
1/2 cupclams, one 4 ounce can in water
1/2 cuptuna, one 4 ounce can in water
1/2 cupcodfish, 4 ounce piece
1/4 cupchopped dried fennel greens
1 Tbsfresh chopped fennel greens
Serve with sour dough bread
California Farm Soft Crust and Hard Crust Sourdough Bread
Serve with rouille sauce
California Farm Rouille Seafood Sauce
See also shrimp based bouillabaise
California Farm Fish Stew Bouillabaise
Equipment: cast iron dutch oven, spatula
Cost: seafood $6, vegetables $2, wine, broth $1.50, other 50 cents, per dinner $2.50

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Steps

10 min glaze, 10 min brothboil, 10 min stew

1

Wash the fennel, chop the white root super fine. Glaze chopped root in medium hot cast iron dutch oven in tablespoon olive oil.
2

Dry the fennel greens in 250F degree oven, twenty minutes. Chop some fine, keep green and fresh to top this soup. Dry all remaining fennel greens, chop some for this soup, save rest for future cooking.
3

Add chopped onion, slice of lemon, garlic bulb, diced tomato, glaze with fennel till fragrant, about ten minutes.
4

Add water, wine, clam broth, saffron tea, herbs and spices, bring to boil, ten minutes.
5

Add shrimp, crab, cod, tuna, clams, oysters, dried fennel greens, bring to boil, ten more minutes. Remove garlic bulb. Taste to see if salt is needed. Decorate with fresh sprig green fennel. You will love this broth. Serve.

Linked Recipes

California Farm Soft Crust and Hard Crust Sourdough Bread

California Farm Rouille Seafood Sauce

California Farm Fish Stew Bouillabaise

California Farm Liquified Saffron

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on December 02, 2024 23:27

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.