Rick Steins Bouillabaisse With Creamy Mash Food

RICK STEIN'S BOUILLABAISSE WITH CREAMY MASH

Rick Stein's bouillabaisse with creamy mash image

Bouillabaisse is a traditional French fish stew made from the freshly caught seafood of the day. If gurnard is not available, use a fresh meaty fish such as cod, snapper or monkfish. Look out for sustainable fish when shopping.

Provided by Rick Stein

Yield Serves 4

Number Of Ingredients 19

Ingredients

1kg/2lb 4oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into even chunks
150ml/¼ pint full-fat milk or cream
50g/1¾oz butter
2 tsp salt
5 tbsp olive oil
2 shallots or 1 onion, roughly chopped, skin and all
3 garlic cloves, roughly chopped, skin and all
1 small fennel bulb, chopped
2 whole gurnards (about 600g/1lb 5oz total weight), filleted (ask for the head and bones if done by a fishmonger)
100ml/3½fl oz dry white wine
600ml/21fl oz water or fish stock
2 large tomatoes, roughly chopped
1 tbsp tomato paste
2 strips of orange peel
pinch of saffron
pinch cayenne pepper
250g/9 oz Falmouth bay prawns, shell on, or 6 or so cooked Langoustines, cut in half lengthways
12 live mussels in the shell, scrubbed and debearded
salt and freshly ground black pepper

Steps:

To make the mash, boil the potatoes in salted water for about 20 minutes, until cooked through. Drain well and wait for the steam to die down so they are fairly dry. Push the potatoes through a potato ricer, whisk with an electric whisk or use a masher. When there are no lumps remaining, add the milk or cream and butter and beat and until light and smooth.
To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened.
Add the wine, water or fish stock, tomatoes, tomato paste, orange peel and saffron. Bring to a boil, then turn down to a simmer and cook for 30-40 minutes.
Working quickly, pour the mixture into a sieve and push the tomato mixture through the sieve with a wooden spoon or the back of a ladle (alternatively pass through a mouli) to extract as much flavour as possible from the fish bones and vegetables. Discard the solids.
Rinse the pan and pour the soup mixture back into it, then heat through, seasoning to taste with the cayenne, salt and pepper. Add the gurnard fillets and prawns and cook for 2 minutes, then add the mussels and cook for a further 2-3 minutes until the mussels have opened (discard any mussels that do not open).
Spoon some mashed potato onto each warmed plate and top each with some of the fish, prawns and mussels, then spoon over a little more of the sauce. Serve immediately.

BOUILLABAISSE

Bouillabaisse image

A French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. You can leave the shrimp and lobster in the shell for more flavor to be added to the stew. If you do make recipe #147961 do add the shells from the lobster and crab. I do favor the Alternative method in that recipe. This can be made the day before. All the fish is optional and interchangeable.

Provided by Rita1652

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 24

Ingredients

1/2 cup dry sherry
1/2 teaspoon saffron
1 lb flounder or 1 lb trout, boned and fillet
1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled)
10 small clams
10 mussels
2 small squid, cleaned and sliced into rings
1/4 cup olive oil
1 large onion, diced
2 shallots, minced
1 carrot, diced
1 cup fennel bulb, thinly sliced
6 garlic cloves, minced
28 ounces tomatoes, diced with liquid
2 cups clam juice (or Recipe #147961) or 2 cups chicken broth (or Shrimp Stock (2 Methods))
1 tablespoon tomato paste
2 teaspoons salt
1 teaspoon thyme
1/2 teaspoon basil
2 tablespoons fresh parsley
pepper
garlic-infused olive oil
parsley
red pepper flakes

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.

Nutrition Facts : Calories 302.4, Fat 12.2, SaturatedFat 1.9, Cholesterol 88.4, Sodium 1371.8, Carbohydrate 14.7, Fiber 3, Sugar 5.6, Protein 30.1

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To make the mash, boil the potatoes in salted water for about 20 minutes, until cooked through. Drain well and wait for the steam to die down so they are fairly dry.
To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened.
Add the wine, water or fish stock, tomatoes, tomato paste, orange peel and saffron. Bring to a boil, then turn down to a simmer and cook for 30–40 minutes.
Working quickly, pour the mixture into a sieve and push the tomato mixture through the sieve with a wooden spoon or the back of a ladle (alternatively pass through a mouli) to extract as much flavour as possible from the fish bones and vegetables.
Rinse the pan and pour the soup mixture back into it, then heat through, seasoning to taste with the cayenne, salt and pepper. Add the gurnard fillets and prawns and cook for 2 minutes, then add the mussels and cook for a further 2–3 minutes until the mussels have opened (discard any mussels that do not open).
Spoon some mashed potato onto each warmed plate and top each with some of the fish, prawns and mussels, then spoon over a little more of the sauce. Serve immediately.

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