BOUILLABAISSE
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Make the rouille: Puree the mayonnaise, roasted red peppers, olive oil, lemon juice, garlic and a pinch of salt in a blender until smooth. Transfer to a small bowl; refrigerate until ready to serve.
- Prepare the bouillabaisse: Grate the tomato flesh on the large holes of a box grater down to the skins; reserve the skins separately. Peel and devein the shrimp, reserving the shells and tails for the broth; clean and debeard the mussels. Refrigerate the seafood until ready to use.
- Make the broth: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the shrimp shells and tails and cook, stirring, until bright red, about 3 minutes. Stir in the tomato paste until incorporated, about 30 seconds. Add the clam juice, 4 cups water, the reserved tomato skins, the orange zest and 1/4 cup of the sliced fennel. Bring to a boil, then reduce the heat to medium; simmer until the liquid is reduced to about 4 cups, 12 to 15 minutes. Strain the broth through a fine-mesh sieve set over a bowl, pressing on the solids to extract the liquid; reserve the broth.
- Wipe out the pot and heat the remaining 3 tablespoons olive oil over medium heat. Add the remaining fennel, the shallot, garlic and a pinch of salt; partially cover and cook, stirring occasionally, until the fennel begins to soften, about 5 minutes. Add the reserved grated tomato flesh and cook, stirring, until slightly thickened, about 2 minutes. Stir in the saffron, then add the wine and simmer until the liquid is reduced by about two-thirds, about 4 minutes. Add the reserved broth and return to a simmer.
- Add the mussels to the pot; cover and cook 4 minutes. Add any thick pieces of fish and cook, covered, 2 minutes. Add the remaining fish and the shrimp and cook, covered, until the mussels open and the fish and shrimp are just cooked through, 3 to 4 more minutes. (Discard any mussels that do not open.) Season with salt and pepper.
- Spread the baguette with the rouille and serve with the bouillabaisse. Sprinkle with parsley.
ROUILLE
This rouille is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try with: shellfish, grilled fish, or pork, bouillabaisse.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 40m
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- Crush saffron, and place in a medium bowl. Pour 1/4 cup boiling water over; steep 15 minutes.
- Meanwhile, chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.
- Add bread to saffron water; press to absorb.
- Add egg yolk; stir to combine. Gradually add 1/4 cup oil, drop by drop, stirring constantly, until smooth. Stir in remaining oil in a steady trickle.
- Stir in garlic, cayenne or chiles, and paprika, and season with salt.
BOUILLABAISSE
Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course
Provided by Barney Desmazery
Categories Dinner, Fish Course, Lunch, Main course, Soup, Starter
Time 2h
Number Of Ingredients 29
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.
Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.72 milligram of sodium
SUMMER TOMATO BOUILLABAISSE WITH BASIL ROUILLE
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Shellfish Tomato Quick & Easy Bastille Day Backyard BBQ Dinner Lunch Seafood Clam Mussel Summer Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 tablespoons oil, anchovies, and lemon juice. Purée until smooth. Transfer basil rouille to a small bowl, cover, and chill.
- Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally, until tomatoes burst, about 10 minutes.
- Slice remaining 2 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes. Stir in parsley. Spread basil rouille on bread and serve alongside.
ROUILLE
As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and delivers a true burst of Mediterranean flavor.
Categories Garlic No-Cook Vegetarian Vegan Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread crumbs and mash into garlic paste.
- Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.
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.
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.
FRENCH ROUILLE SAUCE
French rouille sauce is a thick, mayo-like recipe that's great with bouillabaisse and other seafood dishes. Saffron contributes the yellow color.
Provided by Hank Shaw
Categories Sauce
Time 16m
Yield 6
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Heat the water, vinegar, and saffron in the microwave for 30 seconds. Mix well until you have a very yellow liquid.
- Cut the white bread into chunks, place in a large bowl, and pour the saffron mixture over. Mix well.
- Put the bread mixture in a food processor and add the garlic, egg yolks, and chili powder. Blend for about 30 seconds; scrape down the sides.
- While slowly drizzling in the olive oil, blend on low power just until mixed. Season with salt.
- Spoon the sauce, which should be like thick mayonnaise, into a bowl and serve immediately. You can also refrigerate until chilled if you prefer it cold.
- Serve alongside fish and enjoy.
Nutrition Facts : Calories 207 kcal, Carbohydrate 3 g, Cholesterol 93 mg, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, Sodium 146 mg, Sugar 0 g, Fat 21 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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
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- Heat the oil in a tall pot (I use an 8 quart stockpot) over medium heat; add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, orange peel, saffron, salt and fish bones and shrimp shells. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.
- Puree everything except for the olive oil in a food processor until smooth. Slowly add the olive oil while processing to form a paste.
BOUILLABAISSE WITH ROUILLE | GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 4Estimated Reading Time 2 minsAuthor Thierry GalichetTotal Time 1 hr 35 mins
- Blanch tomatoes in a large saucepan of boiling water until skins split (30 seconds), refresh, peel, remove seeds (discard), coarsely chop flesh and set aside.
- Heat half the olive oil in a large saucepan over medium heat, add onion, garlic and herbs, and sauté until onion softens (5-7 minutes). Increase heat to high, add shells and saffron and stir occasionally until pink (5-7 minutes). Add tomato and 1 litre water and simmer gently until infused (25-30 minutes). Strain through a fine sieve into a clean saucepan, pressing on solids to extract liquid (discard solids), add Pernod, season to taste and keep warm.
- Meanwhile, for rouille, process yolk, garlic, mustard and tomato paste in a food processor until well combined. With motor running, add oil in a thin steady stream until incorporated and rouille is thick. Season to taste, set aside until required. Makes about 250ml.
- Preheat a char-grill over high heat. Drizzle bread with remaining olive oil, season to taste and grill, turning once, until golden (1-2 minutes each side). Rub with the cut-side of garlic, set aside and keep warm.
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- Dunk the bread into the hot fish soup, squeeze out the soup, add bread to the mashed garlic and mash with the pestle.
- Add the olive oil drop by drop, never ceasing to mash the mixture with the pestle in a circular motion until the rouille is thick. (If the mixture breaks up, mash in a teaspoon or two of hot fish soup or a little more soup-soaked bread.) Season with salt and pepper.
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- Melt butter in a large enameled cast-iron casserole over medium. Add onion, carrot, celery, fennel, leeks, and garlic. Cook until softened and translucent but not browned, 8 to 10 minutes. Add tomato paste; stir until well combined.
- Combine seafood broth, orange zest, and lemon zest in a large enameled cast-iron casserole. Bring to a simmer over low.
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- Heat oil in a Dutch oven over medium-high heat. Add leeks, celery, garlic and fennel seed and cook, stirring often, until the leeks are softened, 3 to 4 minutes. Add tomatoes and potatoes; cook, stirring often, until the tomatoes begin to break down, about 4 minutes. Add wine, increase heat to high, bring to a boil, and cook, stirring often, until reduced, 2 to 3 minutes. Add clam juice, water, orange peel, bay leaves and saffron and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are just tender, about 15 minutes.
- Carefully submerge tilapia and scallops in the soup, return to a simmer and cook for 2 minutes. Add calamari, submerge in the soup, and continue cooking until cooked through, about 3 minutes. Discard orange peel and bay leaves. Serve the soup with a spoonful of Spicy Rouille on top.
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