Todd Englishs Bouillabaisse Recipes

TODD ENGLISH'S BOUILLABAISSE

Steps:

• Make the Broth: Preheat oven to 425 degrees. Rub fish bones with tomato paste and place on a large baking sheet. Drizzle with 1/4 cup olive oil and season with salt and pepper. Transfer to oven and roast until dark brown, about 15 minutes.
• Divide carrots, fennel, celery, onions, leeks, and garlic evenly between two baking sheets; drizzle with remaining 1/4 cup olive oil and season with salt and pepper. Transfer to oven and roast until dark brown,15 to 20 minutes.
• Sprinkle saffron over vegetables and transfer to a large stockpot along with roasted bones. Divide Pernod evenly between the vegetables' baking sheets and deglaze; pour into stockpot. Add stock, wine, and crushed tomatoes; season with salt and pepper. Bring to a simmer and let cook for 1 hour.
• Working in batches, transfer liquid and bones to the jar of a blender; blend until smooth. Set a fine mesh strainer over a large saucepan; strain broth into saucepan; discard solids. Remove 4 cups of broth and set aside.
• Make the Seafood: Place shrimp, monkfish, bass, and cuttlefish in a large bowl. Add extra-virgin olive oil, orange slices, onions, and fennel fronds; toss to combine. Transfer to refrigerator and let marinate for 3 hours.
• Heat a large skillet with olive oil over medium-high heat. Drain marinade from seafood and add to skillet; cook, turning, until browned, about 1 minute per side. Remove from skillet. Cut cuttlefish into 1/4-inch-thick slices; set all fish aside.
• Add carrot, celery, fennel, and saffron to skillet; cook, stirring, until browned, 4 to 5 minutes. Remove from heat and carefully add Pernod. Return to heat and cook until liquid has evaporated slightly, about 1 minute. Transfer to a large Dutch-oven over medium-high heat. Add mussels and clams; cover and cook until mussels and clams open, about 10 minutes. Add reserved 4 cups broth and reserved fish; let simmer about 10 minutes.
• For Serving: Meanwhile, reheat remaining broth over medium heat. Add 1 cup of rouille and using an immersion blender, blend to combine.
• Preheat a grill pan over medium-high heat. Drizzle baguette slices with olive oil and season with salt and pepper. Place on grill and cook, turning once, until bread is crisp and grill marks appear, about 2 minutes per side. Top each bread slice with 1 tablespoon rouille; set aside.
• Divide fish mixture evenly between six large bowls; ladle over heated broth mixture. Top with grilled bread and garnish with orange zest and chopped parsley.

TODD ENGLISH'S BACKYARD NEW ENGLAND CLAM BAKE

Steps:

• 1. Place the potatoes and chicken in a large pot; cover with salted water. Bring to a boil, reduce the heat and simmer until the potatoes are soft and the chicken thighs are cooked through, about 15 minutes, skimming any foam that rises to the top. (The potatoes should be soft but not cooked through.)
• 2. In the meantime, prepare coals in a barbecue grill with a fitted lid. Place the seaweed and corn in a very large bowl of water and soak thoroughly, about 20 to 30 minutes.
• 3. When the coals are ready, they will be red in the center and the edges will be ash. Place a layer of seaweed (about 4 inches deep) over the entire grill. Place the lobsters in the center of the seaweed and surround with the corn. Arrange the potatoes, chicken and sausage in layers atop the lobsters. Top with the clams. Cover completely with the remaining seaweed. Cover the grill with the lid and cook for 45 minutes or until the lobster is steaming and red.
• 4. Serve immediately with drawn butter, if desired.

TRADITIONAL BOUILLABAISSE

Steps:

• Marinate fish: Stir together saffron and pastis; set aside. Stir together sliced fennel, 1/4 cup fronds, and 2 tablespoons garlic. Divide fennel mixture between two 9-by-13-inch nonreactive baking dishes. Cut fish into uniform portions, each 4 to 5 inches long and 2 to 3 inches wide. Generously season with salt. Put thick pieces in one baking dish and thin ones in the other. (They will be poached in separate batches later.) Pour 2 tablespoons pastis mixture and 1/4 cup oil into each dish; turn fish to coat. Cover; marinate in refrigerator 2 hours, turning once.
• Meanwhile, prepare stock: Cover fish heads and bones with cold water; let soak. Heat remaining 1/4 cups oil in a tall, 10-quart stockpot (that includes a steamer basket for later use) over medium heat until hot but not smoking. Add onion, leeks, celery, chopped fennel, 1 tablespoon salt, and remaining garlic. Cook, stirring, until translucent, about 7 minutes.
• Add tomato paste; stir well. Stir in 2 cups wine, remaining pastis mixture, orange zest, and juice. Tie together bay leaves, parsley, thyme, and rosemary sprigs with kitchen string; add to pot. Stir broth. Bring to a boil.
• Drain and rinse fish heads and bones; add to pot. Pour in 10 cups cold water (liquid should come to within 3 inches of rim of pot). Bring to a boil; let boil for 10 minutes. Skim foam from surface.
• Reduce heat to medium-high. Stir in tomatoes. Cook until stock is slightly reduced, about 20 minutes. Raise heat to high; boil until olive oil binds with liquids, 20 to 30 minutes. Meanwhile, bring marinated fish to room temperature.
• Steam shellfish: Put mussels and shrimp in a large, shallow pot (steaming the shrimp in their shells enhances their flavor). Add 1/2 cup wine and 1/4 cup fennel fronds; cover. Cook over high heat until shrimp are pink and cooked through and mussels are open (check pot frequently after 4 minutes). Transfer cooked shellfish with a slotted spoon to a large bowl (after 7 minutes, discard any mussels that remain closed); reserve pot. Cover bowl with foil.
• Pass stock through a food mill: Using tongs or a slotted spoon, lift out heads and large bones; discard. Discard herbs. In batches, pass stock through a food mill set over the pot of shellfish juices, extracting as much liquid as possible. (If you don't have a food mill, pass stock through a fine sieve, firmly pressing on solids with the back of a ladle.) Discard solids.
• Pass broth through a chinois or a fine sieve into stockpot. Press on solids; discard. Reserve 1/2 cup broth for rouille.
• Cook potatoes: Bring broth to a boil. Place potatoes in steamer basket; submerge in broth. Reduce heat to medium; cook until tender, about 8 minutes. Transfer to a serving platter; cover with foil.
• Cook fish: Return broth to a boil. Place thick fish pieces in basket; submerge in broth. Reduce heat to low. Poach until cooked through, about 6 minutes. Transfer to platter; cover with foil. Return broth to a boil; place thin fish pieces in basket; submerge in broth. Reduce heat to low; poach until cooked through, 4 to 5 minutes. Transfer to platter; pour any juices from platter and shellfish bowl into broth. Cover fish and shellfish with foil.
• Pass broth through a chinois or fine sieve into a serving bowl. Press on solids with a ladle; discard solids.
• Serve: Ladle about 3/4 cup broth into each bowl. Serve with rouille-topped croutons. Follow with fish and potatoes, served with any remaining broth.

BOUILLABAISSE

Steps:

• To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside - can be made a day ahead and kept in an airtight container.
• Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
• Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
• While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
• Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
• Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

TODD ENGLISH'S TUNA TABBOULEH

Steps:

• In a casserole, boil bulgur in 4 cups water until the wheat is soft but still has some bite.
• Drain, then spread on flat surface to cool.
• In a large bowl, mix cooled bulgur, tuna, cilantro and parsley.
• In another bowl, place lemon juice and zest, mint, ginger, horseradish juice and olive oil. Whisk until well blended.
• Pour dressing over bulgur-tuna mixture. Add salt and pepper to taste and stir. Top with toasted cumin seeds and surround with cucumber.