Positively, Absolutely, Not Real Bouillabaisse (Alton Brown) Recipe

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Positively, Absolutely, Not Real Bouillabaisse (Alton Brown)
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Ingredients:

Directions:

  1. To Serve:
  2. For the fish stock: Rinse the fish heads and place in a tall 6-quart pot with tails, bones, lobster shell, bay leaves, 1 teaspoon sea salt, black peppercorns, and water. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a bare simmer and cook for 25 minutes. Strain, discard solids, and set the stock aside.
  3. To make the stew: Place 1/4 cup olive oil in a clean 6-quart pot and set over medium heat. When the oil shimmers, add the onions, fennel, and 1/2 teaspoon sea salt. Saute until semi-translucent, about 10 minutes, stirring frequently. Deglaze the pan with the wine and scrape any bits from the bottom of the pan. Add the reserved fish stock, tomatoes, parsley, orange peel and saffron, if desired. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a simmer and cook for 15 minutes. Increase the heat to high. Add the remaining 1/4 cup olive oil, the remaining 1/2 teaspoon sea salt, fish, garlic, and cayenne pepper. Boil rapidly, uncovered, for 5 to 7 minutes, stirring occasionally. Remove the pot from the heat, add the mussels and lobster, cover, and let stand until the fish is cooked through and the mussels open, 2 to 4 minutes. Discard any unopened mussels.
  4. To serve: Set the broiler to high. Lightly rub the baguette slices on both sides with the garlic. Place the prepared bread slices on a half sheet pan and broil, 1 inch away from the broiler, for 1 to 2 minutes. Turn the slices over and broil for another 1 to 2 minutes. Top with Rouille, if desired, and serve with fish stew.
  5. Rouille:
  6. Cook the bell pepper over a gas burner set to high, turning every few minutes, until the skin blackens and is thoroughly charred. Remove the pepper to a metal mixing bowl, cover with a spare pot lid, and cool for 5 minutes. Remove the blackened skin from the pepper by rubbing with a clean kitchen towel. Pull out the stem and seed cluster and discard along with the skin.
  7. Place the roasted and skinned pepper, garlic, chile, lemon juice, and salt in the bowl of a mini-food processor. Process until smooth, 1 to 2 minutes. Stop and scrape down the side of the bowl once or twice. With the food processor running, slowly drizzle in the olive oil until thick. Serve with fish stew.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 706.25 Kcal (2957 kJ)
Calories from fat 455.77 Kcal
% Daily Value*
Total Fat 50.64g 78%
Cholesterol 84.08mg 28%
Sodium 1439.46mg 60%
Potassium 834.2mg 18%
Total Carbs 17.08g 6%
Sugars 2.72g 11%
Dietary Fiber 4.07g 16%
Protein 42.24g 84%
Vitamin C 32mg 53%
Vitamin A 0.5mg 17%
Iron 11.8mg 66%
Calcium 278.7mg 28%
Amount Per 100 g
Calories 117.81 Kcal (493 kJ)
Calories from fat 76.02 Kcal
% Daily Value*
Total Fat 8.45g 78%
Cholesterol 14.03mg 28%
Sodium 240.11mg 60%
Potassium 139.15mg 18%
Total Carbs 2.85g 6%
Sugars 0.45g 11%
Dietary Fiber 0.68g 16%
Protein 7.05g 84%
Vitamin C 5.3mg 53%
Vitamin A 0.1mg 17%
Iron 2mg 66%
Calcium 46.5mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.5
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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