White Sea Bass Bouillabaisse

March 16, 2017

Bouillabaisse

I've been wanting to make a fish soup with a big fish head for a while. Why? Because I love all the collagen and flavors locked inside the fish head. Since I have some white sea bass fillets and its head in the cooler, from my latest fishing adventure, I decided to make a French bouillabaisse.

 

This new recipe is a flavorful French fisherman's soup that is usually made with an assortment of fish, homemade fish stock and my all-time favorite seafood spice, saffron. My recipe is surprisingly easy to make, in true Fisherman's Belly style.

 

If you'd like to learn more about why collagen and

eating fish is beneficial to your health, check out my

Live Longer Eating Fish video! 

 

White Sea Bass Bouillabaisse (serves 4)

2 pounds white sea bass fillets

1 fish head, and/or carcass  

1 bottle of dry white wine (I used pinot grigio)

3 bottles of cold water (use the empty wine bottle)

3 tablespoons of good quality extra virgin olive oil

1 white sea bass fish head, cleaned but not scaled

2 onions, one quartered, one diced

6 stalks of celery, three stalks whole, three stalks chopped

3 whole tomatoes, cut into wedges

3 cloves garlic, minced

1 bundle parsley, chopped

Small bottle of saffron (Trader Joe's, .7 grams)

Salt, pepper

1 lemon juiced

1 tablespoon dried thyme

1 tablespoon of tomato paste

Sourdough bread, 4 slices cut in half and toasted

 

Making the Bouillabaisse

1. To make the fish stock, start by pouring the wine and cold water into a large stock pot. Add the quartered onion, whole celery stalks, fish head, tablespoon of salt, pepper, and thyme. Bring to a boil, then simmer for one hour. Now taste for saltiness. Remember, as your soup evaporates, its saltiness goes up.

 

2. In a separate large pot, heat the olive oil and saute the onions, celery, garlic and a pinch of salt and pepper for at least 5 minutes.

 

3. Add the tomatoes, tomato paste and three quarters of the bottle of saffron. Saute for 10 minutes, then pour in the strained fish stock. Add the fish, the lemon juice and continue to simmer for another 10 minutes.

 

4. While the soup is simmering, toast the bread. Place one slice of bread at the bottom of each soup bowl and pour the bouillabaisse over the bread. Add parsley and pepper, then serve. Enjoy.

 

NEED SOME KITCHEN STUFF? 🙂

Here's a great way to support Fisherman's Belly. Use our amazon links to purchase items you may need. You don't pay extra but, Amazon sends us a small commission on your purchase. Just click on the links below to take a look and shop around. Thanks, Yanni ___________________________________________________________

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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Cast Iron Dutch Pot

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➤ Stock Pot Stainless Steel 20-quart w/Lid

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➤ Ex-Large Bamboo Cutting Board 18"x14"

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➤ 12-inch Chef's Knife

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➤ Wusthof Pro Cook’s Knife 12-inch

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➤ Adjustable Pepper Grinder, Clear

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➤ Spicy World Black Peppercorn 16-oz bag

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➤ Multi Length 8-piece Wooden Spoons

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➤ Cuda 10" Fillet Knife

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➤ Orange Citrus Juicer/Squeezer

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➤ Stainless Steel 5-quart Colander

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➤ Professional Stainless Steel Soup Ladle

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➤ Set of 4 Large Porcelain Soup Bowls

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PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video 
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➤ GoPro HERO4 Black  
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Meet The

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Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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