Bouillabaisse

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Bouillabaisse

Who says you have to spend all day in front of a hot stove in order to enjoy the flavors and comforts of bouillabaisse? Combining the comforting flavors and delights of bouillabaisse, with the speed and flexibility of Amana® and Menumaster® Commercial ovens—Chef Tony adapted this classic Provençal fish stew for quick cooking in each of his 3 favorite ACP ovens: AMSO35/MSO35 Steamers; ACE19V/JET19V Convection Express, and AXP22T/MXP22T High Speed Combination Ovens. Check out the recipe below, and try it out in your favorite ACP oven.


Bouillabaisse

Servings:1

Ingredients

    • 2 tsp (10mL) extra virgin olive oil
    • 1 garlic clove (minced)
    • 2 tsp (10mL) onion (finely chopped)
    • 2 tsp (10mL) celery (finely chopped)
    • 2 tsp (10mL) fennel (finely chopped)
    • 2 tsp (10mL) mini sweet peppers (finely chopped)
    • 1 tsp (5mL) tomato paste
    • 3 oz. (90g) crushed tomatoes
    • 3 oz. (90mL) Chardonnay
    • 3 oz. (90mL) clam juice
    • 3 oz. (90mL) seafood broth
    • 3 ea. little necks
    • 3 ea. Mussels
    • 2 oz. (60g) cod (sliced)
    • 4 ea. 26/30 shrimp (peeled)
    • 1 bay leaf
    • 1/8 tsp (0.5mL) red pepper flakes
    • 1/8 tsp (0.5mL) lemon zest
    • 1/8 tsp (0.5mL) oregano
    • Kosher salt
    • Ground black pepper

AMSO35/MSO35 Preparation


The AMSO/MSO Steamer ovens are ideal for cooking any seafood. This bouillabaisse is no exception. Mussels, little necks, cod, and shrimp are cooked to the perfect tender texture.

Total Cook Time: 4:50

 

Accessories:

  • 2″ (5cm) deep, amber 1/2-sized pan with lid

Procedures:

  1. Add oil, onion, garlic, fennel, celery and sweet peppers to a 2″ (5cm) amber ½ pan, cover with a lid and place in the AMSO35/MSO35 with the following settings:
    Stage Time MW%
    1 0:20 100%

  2. Remove pan from oven and add: tomato paste, oregano and red pepper flakes, salt and pepper to taste and stir into the mixture. Place pan back in AMSO35/MSO35 with the following settings:
    Stage Time MW%
    1 0:20 100%

  3. Remove pan from oven and add wine, clam juice, seafood broth, crushed tomatoes and bay leaf. Place pan back in oven to simmer and reduce with the following settings:
    Stage Time MW%
    1 1:00 100%
    2 0:30 60%

  4. Remove pan from oven and add little necks to liquid. Place pan back in AMSO35/MSO35 with the following settings:
    Stage Time MW%
    1 1:30 60%

  5. Remove pan from AMSO35/MSO35 and add mussels, cod and shrimp to liquid. Place pan back in oven with the following settings:
    Stage Time MW%
    1 1:10 60%

  6. Remove pan from AMSO35/MSO35. Arrange seafood in a bowl. Pour liquid over seafood. Garnish with lemon zest and oregano or thyme sprigs. Serve while hot with Focaccia or your favorite bread.

AXP22T/MXP22T and ACE19V/JET19V Preparation


Xpress™ Speed Ovens aren’t just for pizza and sandwiches anymore. Our ACE/JET and AXP/MXP speed ovens offer space saving, flexible cooking solutions, with endless culinary possibilities. This delicious bouillabaisse is yet another example of the versatility of these powerhouse speed ovens.

Total Cook Time:

  • AXP/MXP: 8 minutes
  • ACE19V/JET19V: 9 minutes, 40 seconds

Accessories:

  • 8″ (20cm) sauté pan
  • Pizza stone (ST10X for AXP/MXP, ST10C for ACE/JET )

Procedures:

  1. Pour oil in an 8” (20cm) sauté pan and place in oven for about 30 seconds.
  2. Remove pan from oven and add: onion, garlic, fennel, celery and sweet peppers.Place sauté pan back in oven with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 0:30 0:50
    MW%: 60% 60%
    Fan%: 0%
    IR%: 100%

  3. Remove pan from oven and add: tomato paste, oregano and red pepper flakes, salt and pepper to taste and stir into the mixture.Place sauté pan back in oven with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 0:30 0:50
    MW%: 60% 60%
    Fan%: 0%
    IR%: 100%

  4. Remove pan from oven and add wine, clam juice, seafood broth, crushed tomatoes and bay leaf.Place sauté pan back in oven to simmer and reduce with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 3:00 3:00
    MW%: 40% 60%
    Fan%: 0%
    IR%: 100%

  5. Remove pan from oven and add little necks to liquid.Place pan back in oven with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 2:00 3:00
    MW%: 40% 60%
    Fan%: 0%
    IR%: 100%

  6. Remove sauté pan from oven and add mussels, cod and shrimp to liquid.
    Place pan back in oven with the following settings:

    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 2:00 2:00
    MW%: 40% 60%
    Fan%: 0%
    IR%: 100%

  7. Remove sauté pan from oven. Arrange seafood in a bowl. Pour liquid over seafood. Garnish with lemon zest and oregano or thyme sprigs. Serve while hot with focaccia or you favorite bread.