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.
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
SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS
Seafood stew with garlic rouille croutons is Chuck Hughes' perfect seafood-lover's delight.
Provided by Chuck Hughes
Categories main-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- For the seafood stock: Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters) water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.
- For the roasted leeks and mushrooms: Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices) and a ladle of seafood stock. Season with salt and pepper. Keep warm.
- For the rouille croutons: Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat. Set aside.
- For the seafood stew: Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.
SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS
Seafood stew with garlic rouille croutons is the perfect seafood lover's delight. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Stew
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 35
Steps:
- For the seafood stock:.
- Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters) water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.
- For the roasted leeks and mushrooms:.
- Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices) and a ladle of seafood stock. Season with salt and pepper. Keep warm.
- For the rouille croutons:.
- Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat. Set aside.
- For the seafood stew:.
- Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.
- Disclaimer:.
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
Nutrition Facts : Calories 541.8, Fat 5.5, SaturatedFat 1.2, Cholesterol 77.2, Sodium 909, Carbohydrate 95.8, Fiber 11.9, Sugar 15.2, Protein 29.8
GARLIC CROUTONS
Provided by Food Network
Time 30m
Number Of Ingredients 6
Steps:
- In a skillet heat oil and garlic. Saute bread in oil until browned on both sides. Season with salt and pepper. Sprinkle with cheese and parsley. Cut into bite-sized cubes.
BEST CROUTONS EVER
These croutons are soft and good. I hate croutons, but I love these!
Provided by Pancake555
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Melt butter in a pot over medium heat.
- Cut each bread slice into 16 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet.
- Bake in the preheated oven until crispy, 8 to 10 minutes.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 6.4 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 126 mg, Sugar 0.6 g
More about "rouille on croutons recipes"
CLASSIC BOUILLABAISSE WITH ROUILLE-TOPPED CROUTONS …
From myrecipes.com
5/5 (2)Calories 341 per servingServings 6
- To prepare rouille, combine roasted red bell peppers and mayonnaise in a blender or food processor; process until smooth. Set aside.
- To prepare the croutons, arrange baguette slices in a single layer on a baking sheet; bake slices at 400° for 8 minutes or until toasted. Rub one side of each crouton with cut side of garlic clove halves; discard garlic clove halves. Set croutons aside.
- To prepare bouillabaisse, heat oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cook 8 minutes or until tender. Add tomato; cook 3 minutes. Add saffron; cook 30 seconds. Add potato, fennel, clam juice, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is almost done. Increase heat to medium. Add clams; cover and simmer 5 minutes. Add mussels; cover and simmer 3 minutes. Add shrimp and fish; cover and simmer 5 minutes or until shells open, shrimp is done, and fish flakes easily with a fork or until desired degree of doneness. Discard any unopened shells.
SHELLFISH STEW WITH CHORIZO AND ROUILLE RECIPE - FOOD & WINE
From foodandwine.com
BOUILLABAISSE WITH ROUILLE TOPPED CROUTONS - PLAIN.RECIPES
From plain.recipes
BOUILLABAISSE WITH ROUILLE RECIPE - FOOD NEWS
From foodnewsnews.com
RESTAURANT-STYLE HOMEMADE CROUTONS - BLESSED BEYOND CRAZY
From blessedbeyondcrazy.com
BOUILLABAISSE MARSEILLAISE ROUILLE AND CROUTONS - YOUTUBE
From youtube.com
SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS : RECIPES : …
From cookingchanneltv.com
CHICKEN BOUILLABAISSE & WITH ROUILLE SAUCE
From kingstonoliveoil.com
CLASSIC BOUILLABAISSE WITH ROUILLE TOPPED CROUTONS RECIPE ... RECIPE
From crecipe.com
NEW ENGLAND BOUILLABAISSE WITH ROUILLE AND CROUTONS
From foodservicedirector.com
CROUTON RECIPES | ALLRECIPES
From allrecipes.com
SIMON MAJUMDAR - BOUILLABAISSE WITH ROUILLE CROUTONS
From simonmajumdar.com
MEDITERRANEAN FISH STEW WITH ROUILLE CROUTONS RECIPE
From womanandhome.com
ROUILLE RECIPE - ANTHONY BOURDAIN | FOOD & WINE
From foodandwine.com
HOW TO MAKE CROUTONS - THE BEST WAY TO MAKE HOMEMADE …
From thepioneerwoman.com
ROUILLE CROUTONS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SHELLFISH STEW WITH CHORIZO AND ROUILLE RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE STOVETOP CROUTONS - KITCHN
From thekitchn.com
RECIPE: THE PLETTENBERG SEAFOOD SOUP WITH ROUILLE AND CROUTONS
From collectionmcgrath.com
CLASSIC BOUILLABAISE WITH ROUILLE AND GARLIC CROUTONS
From apinchofsaffron.nl
CLASSIC BOUILLABAISSE WITH ROUILLE-TOPPED CROUTONS RECIPE
From pinterest.ca
ONION SOUP WITH BELL PEPPERS ROUILLE | RICARDO
From ricardocuisine.com
ROUILLE SAUCE RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
BOUILLABAISSE WITH ROUILLE TOPPED CROUTONS RECIPE - WEBETUTORIAL
From webetutorial.com
ROUILLE & CROUTONS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROUILLE SAUCE - TRADITIONAL FRENCH RECIPE | 196 FLAVORS
From 196flavors.com
WHAT IS ROUILLE AND HOW IS IT USED? - MASHED.COM
From mashed.com
BOUILLABAISSE WITH ROUILLE AND SOURDOUGH CROUTONS
From emerils.com
MEDITERRANEAN FISH SOUP WITH ROUILLE CROUTONS - WHAT'S ANNIE …
From whatsanniecooking.wordpress.com
BOUILLABAISSE WITH GARLIC CROUTONS AND ROUILLE RECIPE BY CHEF PAUL ...
From thetaste.ie
SOUPE DE POISSON RECIPE WITH ROUILLE AND GRUYèRE
From greatbritishchefs.com
EASY ROUILLE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BARBECUED PRAWNS WITH CROUTONS AND ROUILLE - WAITROSE.COM
CLASSIC BOUILLABAISSE WITH ROUILLE TOPPED CROUTONS .. RECIPE
From crecipe.com
SAUCE ROUILLE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS – RECIPES NETWORK
From recipenet.org
BOUILLABAISSE WITH ROUILLE AND SOURDOUGH CROUTONS, PART 1
From marthastewart.com
CLASSIC FISH SOUP WITH ROUILLE AND CROUTONS – ERECIPE
From erecipe.com
FISH SOUP WITH ROUILLE AND TOMATO CROUTONS RECIPE | EAT SMARTER …
From eatsmarter.com
SUMMONING UP THE COURAGE TO MAKE ROUILLE - THE NEW YORK TIMES
From nytimes.com
ROUILLE RECIPE - LOS ANGELES TIMES
From latimes.com
SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love