Carnival's Bouillabaisse Stock recipe is a favorite onboard Carnival Cruise Lines' ships. Find hundreds of cruise line recipes here on CRUISIN!
Carnival Cruise Lines' Bouillabaisse Stock Recipe
Recipe Cuisine: French
Recipe Category: Soups, Stews, Chili
Yield: 40 Servings
Prep Time = 0:0Cook Time = 0:0Total Time = 0:0
10 lbs Lobster Heads
4 lbs Chicken Bones
1lb Carrots large
1 lb Yeloow Onion peeled, chopped
1/4 lb Celery chopped
6 Fennel Tops
6 lbs Tomatos ripe
8 cloves Fresh Galic peeled, chopped
Few Sprigs Thyme chopped
1 can Tomatos diced
1/2 gt Olive Oil
1 gal White Wine White cooking
4 fl oz Pernod
1 Bay Leaf
A Couple Star Anise
3.5 gal Water
White Pepper to taste
Salt to taste
Clean & Wash Lobster Heads very carefully in cold running water. Wash Chicken Bones in cold running water as well.
Cut Carrot, Onion, Celery, Fennel & Fresh Tomatoes into even sized Dices.
Heat up half the Olive Oil in a Tilting Pan and sauté Lobster Heads evenly on all sides to deep color.
Add Aromatic Vegetables & crushed Garlic and continue to sauté.
Transfer to the Stock Pot and add Chicken Bones to it.
In the same Pan heat up the rest of the Olive Oil and sauté Fish Trimmings lightly.
Add Pernod and cook for 2 minutes.
Deglaze with half of the White Wine, simmer for 5 minutes, then transfer to the Stock Pot.
Add rest of the White Wine, Thyme, Star Anise, Bay leaf, fresh Tomatoes.
Season with Salt & White Pepper Powder. Mix well and cover with Water.
Bring it to a boil, remove any accumulated scum and at low heat simmer for 1 1/2 Hours.
Pass through a strainer in a way to attain a strong concoction.
Calories: 0 calories
Additional nutrition information is currently not available.
Bouillabaisse Stock Video2016-01-01https://www.cruisin.me/images/cruise-lines/carnival-cruise-lines/food-recipes/bouillabaisse-stock.jpgA video is currently not available for this recipe.Carnival Cruise Lines' Bouillabaisse Stock Recipe
Date Created:2016-01-01 Last Modified:2019-08-03Carnival Cruise Lines, Bouillabaisse Stock, Soups, Stews, Chili
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