Bouillabaisse
Source of Recipe
bbonline
List of Ingredients
For the Rouille
4 cups cubed country bread
1/2 cup dry white wine
2 tsp saffron threads, soaked in 1 tbsp. hot water
6 Tbs mayonnaise
4 cloves garlic, minced
1/2 tsp hot pepper flakes
1/2 tsp salt
2/3 cup extra-virgin olive oil
In a bowl, soak the bread in the wine for 5 minutes. In a small dish, soak the saffron in 1 tablespoon hot water for 5 minutes.In a food processor, puree together bread/wine mixture, saffron/water mixture, mayonnaise, garlic, salt and hot pepper flakes until smooth. With machine running, pour in the oil in a thin steady stream until creamy. Refrigerate.
For the Bouillabaisse
3 lb. white fish, such as halibut, monkfish, grouper, cod, loup de mer, St.-Pierre, grondin
2 one lb. lobsters, cut into pieces
1 lb. shrimp
6 oz. scallops
1 lb. mussels
4 oz. calamari
1/2-1 tsp. saffron, soaked in 1/8 cup hot water
6 oz. leeks, chopped
6 oz. garlic, finely chopped
6 oz. onion, chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
28 oz. diced tomatoes (add 1/4 tsp. baking soda if tomatoes are too tart)
1/2 tsp. cayenne pepper
1/2 tsp. red pepper flakes
1 bouquet garni (2 bay leaves, 4 sprigs of thyme, 1 sprig of tarragon, 2 cloves, and 6 peppercorns)
4-6 oz. olive oil
salt to taste
3 qts. fish stock
1/4 cup dry white wine
1 lemon- juice and zest
1 tsp. orange zest
1/4 cup Pernod
1/4 cup parsley, finely chopped
Recipe
Clean and chunk the fish. Marinate it into a large stainless steel bowl and add 1/4 of each: onions, leeks, garlic; all of the tomatoes, cayenne pepper, red pepper flakes, bouquet garni and 2 oz. of the olive oil. Cover and refrigerate for at least 5 hours or preferably overnight.
Heat remaining olive oil in a large Dutch oven and sautee leeks, onions, carrots and celery for 5 minutes. Add garlic and sautee for a few minutes but do not let garlic turn brown. Add wine, orange zest, fish marinate (not the fish) salt (may be omitted) and fish stock.Bring to a simmer for 15 minutes over a medium heat and skim if necessary. Add the saffron. Add the fish, lobster, mussels. Cook for 5-10 minutes or until the seafood is almost done. Add the shrimp, scallops, callamari, lemon juice and zest and cook for 3-5 minutes, or until all the seafood is done. Heat Pernod briefly, ignite, and pour over the bouillabaisse.
Assembly: Divide the bouillabaisse among the bowls and top with a dollop of rouille. Serve with toasted bread rounds.
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