BOUILLABAISSE
There are 2 parts to Bouillabaisse, the rock- fish soup made from small fish and the larger fish that are poached in the soup.
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- For the Rockfish Soup:
- Prepare the fish by cutting off the gills and external hairy bits and discarding. Keep the fish in salt water.
- Put the small rock fish (girolles, baby crabs, stone fish) into a large saucepan of cold water on high heat. Add the thyme, rosemary and bay leaves. Bring slowly to a boil, then simmer for 30 minutes.
- For the Soup:
- Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan. Cook the chopped onions until translucent. Pour in the tomatoes and cook for 5 minutes, then add the sliced potatoes. Place the pieces of John Dory and the monkfish on top.
- Strain the rock fish soup through a strainer on top of the fish and boil for 5 minutes.
- Place the rascasse, scorpion fish, and red mullet on top. Add a pinch of saffron and watch soup turn a rich yellow color. Finally add the lobster halves and cook for a maximum of 5 minutes.
- Serve the big fish on a serving plate and the soup in a casserole. Serve the pieces of fish on the plate with potato slices and the Croutons with Rouille and pour the soup over the top. Eat immediately.
BOUILLABAISSE WITH ROUILLE
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 37
Steps:
- For the stock:
- Add all ingredients into a large stockpot and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain, reserving the stock, and cool in an ice water bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
- For the bouillabaisse:
- In another large, wide and shallow pan, over medium heat, add 2 tablespoons olive oil. When the oil is hot, add the onion and fennel, cook for 2 minutes. Deglaze with the Pernod, and add the tomatoes, fish stock, seaweed, hot Italian peppers, crushed red pepper and season with salt and pepper. Add the lobster meat and cook for 3 minutes, covering the pot with aluminum foil or lid. Then add the rest of the seafood and cook, covered for about 6 minutes until the clams and mussels have opened.
- For the rouille:
- In a food processor, combine the roasted red pepper, garlic, bread, egg yolk, Dijon, lemon juice and salt and pepper. While the food processor is still on, slowly drizzle in the olive oil.
- Serve the Bouillabaisse in bowls with the toasted bread and Rouille on the side.
BOUILLABAISSE WITH ROUILLE TOPPED CROUTONS
A great Sunday meal, in front of the fire or the TV! Rouille is the classic accompaniment to Bouillabaisse :), this spicy, creamy puree is a delicious dip for fresh bread as well as a topping for the croutons; a luscious way to use up stale bread! We made this at Adelaida's house and they were all watching one of the soccer games. These tasty morsels dress up even the simplest soups & they are very good! We use red snapper in this dish, but cod, haddock, halibut, or other fresh white fillets will work & the Rouille (roo-EE) is traditionally spicy. This is a combination of a couple recipes. Hope you enjoy! ;)
Provided by Manami
Categories Chowders
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 32
Steps:
- PREPARE BOUILLABAISSE:.
- Heat oil in a large pot and gently cook onions until clear, 10-15 minutes.
- Add leek and celery and cook a further 10 minutes.
- Add bay leaves, garlic, tomato paste and chilli paste.
- Sizzle a few seconds.
- Mix in wine, saffron, honey and tomatoes.
- Cook over low heat, 20 minutes.
- Add fish stock and season to taste.
- Bring back to a simmer and add mussels (or steam separately then add them to the soup with their juices); discard any mussels that don't open.
- Add fish fillets and simmer gently until just cooked, 2-3 minutes.
- Divide between hot soup bowls and top with a crouton spread with rouille.
- Pass extra rouille and croutons around separately.
- ROUILLE:.
- Puree all the ingredients, adding salt to taste.
- Stored in the fridge, rouille will keep for 2-3 days.
- CROUTONS:.
- Preheat oven to 300ºF.
- Remove the crusts from 6 thick slices of sourdough bread baguette.
- Mix together olive oil, garlic, parmesan, oregano and salt; brush over the bread on both sides.
- Dice the bread into 3/4" pieces and spread out on a baking tray.
- Bake until golden and crisp, about 25 minutes; these can cook while cooking the soup on top of stove.
- **Store croutons in an airtight containe; they will keep fresh for several weeks and if they become stale simply heat in a 350ºF oven to refresh 5 to 10 minutes.
Nutrition Facts : Calories 869.6, Fat 48.3, SaturatedFat 7.5, Cholesterol 120.9, Sodium 1416.8, Carbohydrate 45.3, Fiber 4.2, Sugar 6.9, Protein 53.1
BOUILLABAISSE WITH ROUILLE (FRENCH FISH STEW)
Bouillabaisse is a fish stew, originating from the south of France (Marseilles). I believe the story of the dish is much like that of Ciopinno. Years ago I worked at a restaurant in Zurich, called Bouillabaisse...which they were famous for. This brings back some memories, although I couldn't tell you if this recipe is truly authentic or not. I do know that traditionally the broth is served with toasted bread topped with rouille inside the bowl, and the fish and seafood are on the side. This recipe calls for topping the stew with the rouille and serving bread on the side. I think any combination of all three items would be delicious! Note that the combination of the fish and seafood doesn't really matter, basically 3 lbs of whatever your favourites are.
Provided by magpie diner
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 29
Steps:
- Bouillabaisse: Pull out a large soup pot, heat the olive oil in it over medium heat. Add in the leeks and onions and saute for about 10 minutes, until they are soft. Once soft, add in the garlic, bay leaves, carrots and quite a few rounds of freshly ground black pepper. Leave that to saute for about another 5-10 minutes.
- Stir the potatoes into the pot along with the fennel seed, orange peel, thyme and marjoram. Saute for about 10 minutes, stirring frequently.
- Add in the stock or clam juice and water. Add in the tomatoes and squeeze in the juice from the lemon (watch no lemon pits fall in). Simmer for about 15 minutes, at which time the carrots should be tender and the potatoes cooked, but still firm.
- This is a good point to make the Rouille (and toasted bread if you are using), while the broth simmers, so skip ahead to that step if you haven't already.
- Add in the fish (not the shellfish yet), as well as the saffron and parsley and simmer for about 5 minutes. Then add the shellfish and cook until shells open up (ie with mussels and clams), and the prawns are pink and firm. Adjust the seasoning with sea salt and get ready to serve ASAP.
- Rouille: Mix together the bread crumbs, parmesan and cayenne. Add the water and blend into a paste. Stir in the basil, parsley and olive oil. Rouille should be hot and flavourful so add more hot spice if you like.
- As soon as the seafood is done, remove the bay leaves and orange peel, then ladle into warm bowls and serve with a spoonful of rouille on top and bread on the side. Alternatively, top each bowl with slices of toasted french bread topped with rouille.
ROUILLE ON CROUTONS
Our spicy garlic mayonnaise, a customary accompaniment, includes cayenne.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Cut baguette into sixteen 1/4-inch-thick slices and three 1/2-inch-thick slices. Cut 1/2-inch-thick slices into cubes; soak in broth. Arrange slices on a baking sheet. Brush one side with oil. Toast in oven about 10 minutes. Using a mortar and pestle, pound and stir garlic, salt, saffron, and cayenne into a paste. Squeeze broth from cubes (reserve broth); add cubes to mortar. Add yolk; pound and stir. While stirring, add oil in a slow, steady stream until emulsified. If needed, thin with reserved broth. Serve on croutons.
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