Bouillabaisse

Name: Bouillabaisse
Ingredients: 1 red snapper head; 1 medium onion, sliced; 1/2 cup chopped fresh parsley; 4 sprigs fresh thyme, chopped; 1 1/2 quarts water; 1 1/4 cups Chablis or other dry white wine; 1 (14 1/2-ounce) can whole tomatoes, drained and chopped; Juice of half a lemon; 1 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1/8 teaspoon red pepper; 3 sprigs fresh parsley, minced; 3 sprigs fresh thyme, minced; 3 cloves garlic, minced; 3 bay leaves, crumbled; 1/4 teaspoon ground allspice; 3/4 pound redfish fillets; 3/4 pound red snapper fillets; 1 1/2 cups finely chopped onion; 2 tablespoons olive oil; Toast points; Lemon slices; Fresh parsley sprigs

23 ingredients

5 steps

Ingredients

1 red snapper head
1 medium onion, sliced
1/2 cup chopped fresh parsley
4 sprigs fresh thyme, chopped
1 1/2 quarts water
1 1/4 cups Chablis or other dry white wine
1 (14 1/2-ounce) can whole tomatoes, drained and chopped
Juice of half a lemon
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/8 teaspoon red pepper
3 sprigs fresh parsley, minced
3 sprigs fresh thyme, minced
3 cloves garlic, minced
3 bay leaves, crumbled
1/4 teaspoon ground allspice
3/4 pound redfish fillets
3/4 pound red snapper fillets
1 1/2 cups finely chopped onion
2 tablespoons olive oil
Toast points
Lemon slices
Fresh parsley sprigs

Directions

1

Combine first 5 ingredients in a small Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced to 1 pint. Strain mixture through several layers of damp cheesecloth, discarding fish head, vegetables, and spices. Set fish stock aside.
2

Combine wine, tomatoes, lemon juice, fish stock, 1/2 teaspoon salt, 1/4 teaspoon pepper, and red pepper in skillet. Cook over medium heat 25 minutes or until mixture is reduced by half. Set aside; keep warm.
3

Combine minced parsley, thyme, garlic, bay leaves, remaining salt and pepper, and allspice in a small bowl; blend well. Rub herb mixture over surface of fillets; set aside.
4

Saute chopped onion in olive oil in a large skillet until tender; set onion aside, reserving oil in skillet. Add fillets to skillet; top with onion. Cover; cook over medium heat 10 minutes.
5

Transfer fillets to a serving platter lined with toast points. Pour reserved sauce over fish, and garnish with lemon slices and fresh parsley sprigs. Serve immediately.