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Bouillabaisse Fish Soup Shooters with Crostini - Image 1

Bouillabaisse Fish Soup Shooters with Crostini

French cuisine
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Bouillabaisse Fish Soup Shooters with Crostini

  1. Seafood Soups

Prep: 30 min • Cook: 40 min. A refined, deconstructed take on bouillabaisse, presenting the intensely flavored saffron fish broth as a warm soup shooter, accompanied by individual portions of perfectly cooked seafood and a garlicky crostini for dipping. This elegant appetizer captures the essence of classic French bouillabaisse in a sophisticated format, perfect for entertaining.

Preparation time
30 min
Cooking time
40 min
Total time
1 hr 10 min
Servings
16
Course
Appetizer
Complexity
Medium
Units:
Scale:

Ingredients

Soup Shooters

  • 6 cup fish stock(high quality)
  • 1 tsp saffron threads(bloomed in 2 tbsp warm water)
  • 2 tbsp pernod
  • 1 pc fennel bulb(thinly sliced)
  • 2 pcs shallots(finely chopped)
  • 3 pcs garlic(cloves, minced)
  • 14 1/2oz canned diced tomatoes(undrained)
  • 1 pc orange peel(strip from half an orange)
  • 1 pc bay leaf
  • tsp salt(to taste; null)
  • tsp black pepper(to taste; null)

Seafood

  • 1lb snapper fillets(skin removed, cut into 1-inch pieces)
  • 16 pcs langoustines(peeled and deveined)

Garlic Crostini

  • 1 pc baguette(sliced into ¼-inch rounds)
  • 2 tbsp olive oil
  • 1 pc garlic clove(halved)

Instructions

Prepare the Bouillabaisse Broth

  1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the sliced fennel and chopped shallots, cooking until softened, about 5-7 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant. Add the fish stock, saffron with its blooming liquid, Pernod, canned diced tomatoes, orange peel, and bay leaf.
  3. Bring to a simmer, then reduce heat and let it gently cook for 25-30 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  4. Strain the broth through a fine-mesh sieve into a clean pot, pressing on the solids to extract all liquid. Discard the solids. Keep the strained broth warm.

Cook the Seafood

  1. Gently poach the snapper pieces in the simmering broth for 3-5 minutes, or until just cooked through. Remove with a slotted spoon and set aside.
  2. Add the peeled langoustines to the broth and cook for 2-3 minutes, until they turn opaque and pink. Remove with a slotted spoon and set aside.

Make the Garlic Crostini

  1. Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Drizzle with olive oil.
  2. Toast for 8-10 minutes, or until golden and crisp. Immediately rub each crostini with the cut side of the halved garlic clove.

Assemble the Shooters

  1. Divide the cooked snapper and langoustines among small shot glasses or espresso cups.
  2. Pour the hot bouillabaisse broth over the seafood in each glass. Serve immediately with the garlic crostini on the side.

Nutrition

Servings
16
Serving size (imperial)
5.1 fl oz
NutrientPer servingPer 100 mlTotal (16 servings)
Calories180.5 kcal120.3 kcal2,888 kcal
Protein15.2 g10.1 g243.2 g
Fat5.8 g3.9 g92.8 g
Carbs10.3 g6.9 g164.8 g

Tips

  • For a richer broth, lightly toast the fennel seeds and coriander seeds before adding to the broth.
  • Avoid overcooking the seafood; it should be just tender to maintain texture in the shooters.
  • Serve the shooters and crostini on a tray for elegant presentation, perhaps with a small sprig of fr

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