Bouillabaisse Recipe - Carnival Cruise Lines

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Carnival Cruise Lines
Bouillabaisse




Bouillabaisse - Carnival Cruise Lines


Bouillabaisse - Recipe


Serves: 4


Ingredients:

    For Bouillabaisse
  • 1 Qt Bouillabaisse Stock
  • 1 Yellow Onion peeled, chopped
  • 1 Clove Garlic peeled, chopped
  • .25 ea Fennel Tops chopped
  • 4 Tomatoes diced
  • 1 squeezed Fresh Lemon
  • 4 fl oz Wine White (cooking)
  • 1 fl oz Olive Oil
  • White Pepper to taste
  • Salt to taste


  • For Seafood
  • 4 count - Shrimp Green Raw without tails
  • 8 count - Mussel in Shell
  • 24 dices (4 oz) - Tilapia & Grouper
  • 4 count - Clams Steamer (frozen)
  • 1 fl oz Olive Oil
  • 4 Sprigs - Herb Basil
  • 2 fl oz Wine White (cooking)

Directions:

  • Peel & Cut Onion & Fennel into rough Dices. Blend Onion, Garlic & Fennel to a smooth paste separately and cut Fresh Tomatoes into 1 inch Dices.
  • Heat up Olive Oil and sauté Onion & Garlic Paste till cooked or to a light Pink color.
  • Add Fennel & Tomato Dices and continue to sauté. Deglaze with White Wine, add Salt & White Pepper, simmer for 5 minutes.
  • Add Bouillabaisse Stock, bring to a boil and simmer for 10 minutes. Check seasoning. Keep aside.


  • Finish & Presentation
  • Heat up Olive, and add Shrimps, sauté lightly and add Mussels, Clams. Continue to sauté and add fish dices in the end.
  • Deglaze with White Wine and simmer for another 2 minutes.
  • Add the prepared Bouillabaisse stock. Continue to simmer till Seafood is cooked adjust seasoning.
  • Infuse with Basil Sprigs and hold on Induction.
  • Serve to order in Individual Soup Bowls garnished with 2 croutons & one slice of garlic bread.
  • Note: Each portion should include; 1 ea shrimp, 2 ea Mussels, 6 ea fish cubes, 1 ea Clam.