|
|
| BOUILLABAISSE WITH ROUILLE |
| 8 servings |
 |
| INGREDIENTS: BOUILLABAISSE FISH STOCK |
1/4 C olive oil
2 medium white or brown onions, chopped
4 leeks, white part only, halved lengthwise, rinsed and chopped
6 garlic cloves, sliced
2 stalks celery, chopped
4-6 fennel stems (preferably wild), chopped
1 bouquet garni: 4 fresh thyme sprigs, a small bunch
parsley and a bay leaf tied up with butcher string
1/8 C pernod
1/2 C dry white wine
4-6 tomatoes, chopped
1 orange peel (white removed), julienned(fine strips)
3 lbs fresh cleaned and gutted whole sculpin, cut into medium
chunks, or any other fish which skin and bones that can
give a gelatinous texture to the stock
4 qts water (preferably fishstock)
to taste salt and pepper
|
|
|
|
|
| INGREDIENTS: BOUILLABAISSE |
5 T olive oil
5 lbs assorted fresh fish, scaled, gutted, filleted and cut in
two - three bite pieces: red snapper, monkfish,
red mullet, sculpin, striped bass, grouper
3 lbs assorted black mussels, clams, calamari (cut in rings)
and prawns (heads on)
4-6 fennel stems (preferably wild), roughly chopped
2 T pernod
2 T saffron threads
4 qts hot bouillabaisse stock (see recipe above)
|
| METHOD: BOUILLABAISSE FISH STOCK |
| In a stainless steel stockpot heat the olive oil over medium heat and
sweat the onions, leeks, garlic, fennel and celery for 20-25 minutes
until soft. Try to avoid any coloring of the vegetables.
Increase the heat and add the fish chunks constantly stirring until the
fish falls apart for about 7-10 minutes.
Add the pernod and inflame ensuring that the alcohol burns, then
add white wine, tomatoes, bouquet garni and orange peel. Lower the
heat to prevent burning and continue stirring for another 5 minutes.
Add water and bring to a boil, then simmer for 20 minutes. No
stirring is necessary.
Pass the mixture in small batches through a food mill, discarding the
fish scraps each time. Season to taste with salt and pepper. This is
your base for the bouillabaisse. |
| METHOD: BOUILLABAISSE |
| Heat olive oil in a large stock pot over high heat and sear previously
salted and peppered fish pieces from both sides.
Add the mussels and clams, fennel stems and the saffron threads. Mix
carefully without breaking the fish cubes for 2-3 minutes.
eglaze with pernod and inflame to burn the alcohol.
Pour the hot bouillabaisse stock over and bring to a boil. Lower the
heat to medium and add the calamari and the prawns. Simmer for
five minutes. |
| TO FINISH |
| Ladle bouillabaisse decoratively into soup plates and serve with
warm pieces of baguette and little ramekins of rouille which can be
spread over the bread. Bon Appetit! |
| INGREDIENTS: ROUILLE |
4 garlic cloves
2 medium potatoes, cooked in a bouillabaisse stock
1 little demi-baguette, crust removed, soaked
in bouillabaisse
2 red bell pepper, roasted and peeled
3/4 C bouillabaisse stock, warm
2 egg yolks
2-3 pinches cayenne pepper
1/2 C extra-virgin olive oil
juice from one lemon
salt and freshly ground pepper
|
| METHOD: ROUILLE |
| Place the first six ingredients in a Robot Coupe food processor and
blend until smooth.
With the machine running add the oil drop by drop until the mixture
reaches mayonnaise like consistency.
Season with lemon juice, salt and pepper to taste. |
| NOTE |
| The rouille can be prepared several days ahead to allow
flavors to blend. |
|
|
|
|
|
|
|
