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| BOUILLABAISSE |
| 4 Servings |
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| INGREDIENTS FOR FISH STOCK: |
2 lbs Fish Bones
1 qt Water
1 qt Dry White Wine
1 Carrot, peeled and diced
1 Onion, peeled and diced
1/2 Leek, cleaned and diced
1 c Diced Celery
2 Bay Leaves
8 Black Peppercorns
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| INGREDIENTS FOR BOUILLABAISE: |
1 Onion, diced
1 Leek, diced and cleaned (use both the green and
white part)
1 c Celery, diced
10 oz. Diced Tomato
2 t Saffron
1 oz Pernod or any other anise liquor
4 oz Diced Fennel
2 oz Diced Snapper
2 oz Diced Tuna
3 oz Diced Peeled Shrimp
4 oz Diced Mussels
3 oz Diced Monkfish
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| METHOD: |
| Combine ingredients and bring to a boil, then simmer for 20
minutes.
Strain with a china cap and set aside. |
| METHOD: |
| Place all seafood in a large pot, top with the fish stock.
Cover and simmer for 8 minutes. Season |
| INGREDIENTS FOR ROUILLE: |
3 oz Olive Oil
1 oz Garlic Puree
2 oz Sundried Tomato
To taste Tabasco
1 Egg
1 T Dijon Mustard
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| METHOD: |
| Blend all ingredients in a blender until smooth. Season to taste. |
| METHOD FOR GARLIC CROUTON: |
| 1 large loaf ciabatta cut in 1/4 inch pieces, brush with garlic
butter, sprinkled with Parmesan, bake until brown. |
| ASSEMBLE: |
| Place the Bouillabaisse in a large bowl, croutons on top and
Rouille on the side. Rouille is usually mixed with the hot
Bouillabaisse to add extra flavor. |
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