Free Recipe Catalan Bouillabaisse

Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4

Ingredients for Catalan Bouillabaisse Recipe

3-1/2 lb Red Snapper
4 c Water, Salted, Boiling
1/4 c Olive Oil
2 tb Sweet Butter
2 md Onions, Minced
2 lg Tomatoes, Peeled, Seeded &
2 tb Parsley, Minced
1 Bay Leaf
1 pn Thyme
2 c Dry White Wine
Black Pepper, Ground
18 Almonds, Blanched & Toasted
2 Cloves Garlic

Catalan Bouillabaisse Preparation

Cut the flesh of the red snapper into 2 thick strips. Set aside. Add the bones and trimmings from the fish to the boiling salted water. Cook until reduced by 50%. Strain the fish stock. Set aside. Use a heavy saucepan or Dutch oven to heat the butter and oil. Add the onions. Cook until transparent. Add the tomatoes. Simmer until very tender (about 5 minutes). Add the reserved fish stock, parsley, bay leaf and thyme. Bring the mixture to a boil. Add the wine, salt and pepper. Simmer for 15 minutes. Preheat the oven to 400 degrees. Finely chop the almonds and the garlic. Use a grinder, mortar and pestle or blender to make them into a paste. Add the paste to the simmering wine sauce. Stir until thoroughly blended. Place the red snapper slices in the bottom of a well buttered (2 1/2-3 quart) casserole. Pour the sauce over. Cover. Bake until the broth begins to simmer. Bake another 20 minutes. Serve from the casserole. From Gemini’s MASSIVE MealMaster collection at

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