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Bouillabaisse Et Rouille

 

If you love seafood, this recipe will for sure deliver the delicious sea flavor to you.
40

Yield

16

servings

Prep

40

min

Cook

1

hrs

Ready

2

hrs

 

Ingredients

1.4 kg fish fillets
assorted *
79 ml olive oil
5 cloves garlic
chopped
5 each saffron threads
up to 10
*
1 pinch thyme
*
2 large onions
coarsely chopped
1.4 kg fish bones
clean**
*
5 large tomatoes
***
1 each bouquet garni
****
*
2 each carrots
coarsely chopped
*
2 each leeks
coarsely chopped
*
1 x salt and black pepper
*
1.4 l water
296 ml white wine
dry
*
907.2 g clams
washed
5 ml saffron threads
*
10 ml pernod
*
2 each bread, french baguette
cut diagonally into thin slices
*
2 large garlic cloves
peeled
*
1 each rouille
see recipe
*

Directions

  • such as sea bass, flounder, red snapper, grouper, perch, sole, pike, haddock, and cod.

** (remove fins, skin, etc. and all traces of blood)

*** peeled, cored, seeded and chopped.

**** 1 bay leaf, 1 thyme sprig, 6 parsley sprigs pinch each of grated orange peel, ground fennel seeds, basil, and oregano.

Provencal fish stew with garlic toast and Red Pepper Mayonnaise Fillet the fish or have your fishmonger do it for you.

Save the bones.

Cut the fish into 1-in (2.5-cm) chunks.

Marinate with 2 tablespoons olive oil, 1 clove chopped garlic, a few saffron threads, and a pinch of thyme for at least 1 hour.

Sauté the onions and remaining chopped garlic in 4 tablespoons olive oil for 4 minutes.

Add the fish bones, tomatoes, bouquet garni, orange peel, fennel seeds, basil, oregano, carrots, leeks, salt and pepper, and cook covered for 10 minutes.

Add the water and 1 cup of the wine and bring to a boil.

Simmer uncovered for 30 minutes, using a wooden spoon from time to time to crush the bones.

Remove from the heat.

Blend the mixture in a blender for a few seconds and then strain it into a soup pot through a fine strainer lined with cheesecloth.

Discard the residue in the strainer.

Taste the stock for seasoning. If it tastes a little thin, reduce over high heat for a few minutes until the flavor is more fully developed.

Add the clams and simmer until they just begin to open.

Add the fish and the remaining wine and cook at a rolling boil for 10 minutes.

Add the saffron threads and continue to cook for another 5 minutes.

Taste and season with Pernod, salt and pepper.

Pour into warmed individual bowls.

Meanwhile dry the baguette slices in the oven for a few minutes and then rub them with the whole cloves of garlic.

Top the slices of bread with plenty of rouille and float them in the bowls of soup.

Serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 24826% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 166mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 72g
Vitamin A 43% Vitamin C 37%
Calcium 9% Iron 91%
* based on a 2,000 calorie diet How is this calculated?

 

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