Bouillabaisse With Seared Halibut Recipes

BOUILLABAISSE

Steps:

• Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
• Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
• Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
• Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

BOUILLABAISSE

Steps:

• Remove gills and any traces of blood from fish heads. Thoroughly wash fish bones; cut them into lengths that will fit inside 12-quart stockpot. Set aside.
• Cut leeks into quarters lengthwise; slice 1/4 inch thick. Place in a small bowl of cold water; let soak 5 to 10 minutes to remove dirt and sand. Drain; set aside.
• Make a bouquet garni: Cut dark-green leek leaves into two 5-inch lengths. Arrange tarragon and parsley sprigs in center of one leaf. Place other leaf on top to enclose tarragon; tie with kitchen string.
• Roast seeds: Heat a small skillet over medium heat until very warm. Add coriander, fennel, and cumin seeds to warm skillet. Cook, shaking pan or stirring frequently, until toasted and fragrant, 2 to 3 minutes. Let seeds cool in a bowl.
• Strain whole tomatoes over small bowl, reserving liquid. Remove seeds; place tomatoes in bowl with liquid. Set aside.
• Heat oil in a 12-quart stockpot over medium heat; add reserved sliced leeks, carrots, celery, onions, garlic, and paprika. Cook until onions become translucent, about 5 minutes. Add reserved whole tomatoes and their liquid, sun-dried tomatoes, saffron, turmeric, harissa, roasted coriander, fennel, and cumin seeds. Stir to combine.
• Raise heat to high, add reserved fish heads and bones, and cook, stirring frequently, until bones are opaque, about 5 minutes. Add fennel branches, orange peel, and bouquet garni. Add water to just cover bones, about 4 quarts. Bring to a boil; skim foam from the surface. Reduce heat; simmer, uncovered, 25 minutes. Pour stock through a sieve into a large bowl; discard solids. Return liquid to pot.
• Meanwhile, bring a large stockpot of cold water to a rolling boil. Quickly add lobsters; cook about 12 minutes. Remove pan from heat. Drain lobsters; submerge in cold water to stop cooking. Drain again.
• Place 1 cup reserved stock in a large saucepan. Add 1 cup water. Bring to a boil; add mussels. Cover; cook until mussels open, 5 to 7 minutes. Remove from heat. Discard any mussels that do not open.
• Meanwhile, place stockpot with stock over medium-high heat; bring to a boil. Reduce heat to simmer. Season with salt and pepper. Add potatoes; cook until just tender, about 20 minutes. Add fish fillets; cook until opaque and cooked through, 3 to 5 minutes more. Remove tails and claws from lobsters (discard bodies or reserve for other use). Crack open claws and tail; add with mussels to pot; cook just long enough to warm. Serve with rouille and toasted French bread rounds.

BOUILLABAISSE

Steps:

• Add saffron to sherry set aside.
• Cut fish into bite size pieces.
• Scrub clams and mussels.
• In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
• Add all liquids and seasonings including the saffron infused sherry.
• Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
• Serve hot in large bowls.
• Top with garnishes.
• Serve with crusty bread, and a tossed salad.

DECONSTRUCTED BOUILLABAISSE

Steps:

• Heat 1 tbsp olive oil over medium-high heat in a wide 2-qt saucepan. When it shimmers, add onion and fennel. Season with salt and pepper, and sweat 2-3 minutes. Add garlic and sweat another 2-3 minutes.
• Add the drained tomatoes and the wine. Raise heat to high and boil 2 minutes until wine begins to reduce.
• Add fish stock, saffron and bay leaf; bring back to the boil. Reduce heat to low and simmer, uncovered, 10 minutes. Adjust seasoning.
• Pick over mussels, discarding any which are already open. Add mussels and shrimp to broth and stir. Cook 3 minutes until shrimp are pink and mussels open (discard any which remain closed).
• Salt and pepper both sides of the sea bass. Coat the bottom of a large nonstick skillet with olive oil. Heat oil over medium-high heat until it shimmers. Add the fish and cook 3-4 minutes on each side, until golden.
• Arrange baguette slices on a cookie sheet and bake in a preheated 350°F oven for 10 minutes until dry and golden; watch carefully to prevent overcooking.
• In a mini-food-processor, combine mayonnaise, garlic, lemon zest, lemon juice, roasted red peppers, salt and black pepper. Process until smooth.
• Using wide, shallow bowls, place 3 mussels and 3 rock shrimp in each bowl. Place a mound of vegetables in the center of the dish, and top with 1 piece of sea bass. Ladle broth around the fish and top with a fennel frond. Serve with rouille and toasts.