Antoine's Bouillabaisse is very close to the Marseille style. Most regions call Bouillabaisse a fish stew, but at Antoine's we serve Bouillabaisse as a soup with Louisiana seafood. The fish in the soup is your choice. At Antoine's we like to use Red Snapper. If Red Snapper is not available we substitute it with Speckled Trout.
- Chef Michael Regua, Sr.
1 cup onions, chopped
2 cloves garlic, mashed
2 medium tomatoes, diced into a purée
6 ounces tomato juice
Juice of 1 lemon
1 teaspoon dried saffron, crushed
3 ounces fresh parsley, chopped
3 tablespoons butter
20 slices French bread rounds, toasted with butter and garlic
4 (5 ounce) fillet of fish, brown in skillet or grill
4 Buster crabs or soft-shell crabs, brown in skillet or grill
20 shrimps, peeled and deveined
5 pounds fish heads and bones, small fish of your choice
1/2 medium onion, sliced
1 celery stalk, sliced
3 carrots, cut in large slices
1 bunch parsley, minced
1/2 quart water
salt and pepper to taste
Fresh parsley, chopped
For the fish stock, put all ingredients in a large soup pot. Simmer until liquid is reduced by half, skim the top from time to time.
To prepare the Bouillabaisse, in a pot, add butter and onions and cook until transparent. Add the garlic, diced tomatoes, tomato juice, lemon juice and fish stock. Simmer and reduce for 15 minutes. Add salt and pepper to taste, and then add the shrimp, oysters and saffron and cook for 10 to 12 minutes. Add fish and
crabs. Simmer for an additional 5 to 8 minutes.
To serve, in a bowl with a lip around it, place one piece of fish in the middle, put one crab on top of the fish with 4 or 5 each oysters and shrimp around the fish. Pour the broth over the fish until the bowl is filled. On the lip of the bowl, put the toasted garlic French bread rounds, about 5 pieces each. Sprinkle with chopped parsley for garnish.