Bouillabaisse
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Virgin Olive Oil1 cup
White Wine (dry)1 tbsp
Pernod1 tsp
Fennel Seed1 tsp
Saffron Threads2 tbsps
Olive Oil1 tbsp
Butter2 cups
Water (cold)1 pinch
Cayenne Pepper1 tbsp
Parsley (flat-leaf, chopped)1 small
Orange (zested)1
Bay Leaf1
Sea Salt1 cup
Fumet1 tbsp
Tomato Paste1 large
Tomato1 cup
MayonnaiseDirections:
1
Cut the cleaned fish fillets into medium sized pieces
2
In a large non-reactive bowl, whisk together the marinade ingredients
3
Add the pieces of fish and whole shrimp so that all the seafood is coated with the mixture
4
Cover and refrigerate for 1 hour
5
For the Stock/Fumet: In a large stockpot over low-medium flame, heat the oil and butter
6
Saute the leek, onion, garlic, and fennel for 5 minutes until tender
7
Deglaze with Pernod, cooking for 5 minutes to allow the alcohol to evaporate
8
Place the bouquet garni in the stockpot tied to the handle for easy removal
9
Add the cold water, wine, canned tomatoes and fish parts
10
Season with saffron and pepper
11
Simmer gently for 10 minutes, stirring to mingle flavors
12
Allow the stock to slowly simmer
13
Skim and discard the fish foam that rises to the surface
14
Do not boil! If the stock boils, these impurities will be incorporated into the liquid
15
Simmer for 15 minutes, turn off heat and let steep for 15 minutes
16
Pass the fumet through a strainer lined with cheesecloth
17
For the Broth: Heat the olive oil in a stockpot over medium heat
18
Saute the onion, garlic, parsley and orange zest
19
Add the clams, mussels, Pernod and wine
20
Steam open, about 2 minutes
21
Stir in fennel, leek, tomatoes, bay leaf and fumet
22
Season with saffron, salt and pepper, Add the fish pieces to the broth
23
Simmer for 3 minutes until the fish is opaque
24
Add tomato paste and adjust seasonings
25
For the Rouille: Broil the tomato and bell pepper, turning to blacken all sides
26
Place the roasted pepper in a paper bag, close it, and let it "sweat" for 5 minutes so it is easier to peel the skin
27
Remove from bag, peel the skin and discard the seeds and stem
28
Peel and cut the tomato, squeeze out the seeds
29
In a food processor, puree the potato, roasted pepper, tomato, mayonnaise, fumet, garlic, saffron and cayenne
30
Season with sea salt and pepper
31
Cover and refrigerate until needed
32
For the Croutons: Preheat the oven to 400 degrees F
33
Lightly brush the baguette slices with olive oil and bake on a cookie sheet until crisp
34
Set aside
35
Ladle the soup into individual serving bowls
36
Spoon the rouille over the croutons and place in bowl
37
Garnish with parsley and basil