Seafood Stew With Garlic Rouille Croutons
Serves: 6
Presley Zulauf
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
44
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 cloves
Garlic (chopped)3 tbsps
Ketchup (/45ml)3 sprigs
Rosemary (fresh)3 sprigs
Thyme (fresh)1
Salt1
Egg Yolk230 g
Mussel (/225g)Directions:
1
Add the shrimp and lobster meat and simmer for 2 minutes
2
For the seafood stock: Heat the oil in a stockpot over medium heat
3
Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes
4
Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir
5
Add the peppercorns and 16 cups (4 liters) water
6
Bring to a boil, then lower the heat and simmer for 2 hours
7
Strain the stock into a smaller saucepan
8
Simmer over medium heat until reduced by two-thirds, about 45 minutes
9
Stir in the butter and season with salt and pepper
10
For the roasted leeks and mushrooms: Heat the oil in a saucepan over medium heat
11
Add the leeks and saute until golden brown, about 10 minutes
12
Add the mushrooms and cook until browned, about 5 minutes more
13
Add the roasted peppers (along with any of their juices) and a ladle of seafood stock
14
Season with salt and pepper
15
Keep warm
16
For the rouille croutons: Soak 2 thick slices bread in the seafood stock
17
Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk
18
Buzz it up
19
Slowly add the olive oil while processing until a smooth paste forms
20
Add a little of the seafood stock if the rouille begins to split
21
Season with salt and pepper
22
Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat
23
Set aside
24
For the seafood stew: Return the seafood stock to a simmer and add the clams
25
Cook until they start to open, about 5 minutes
26
Add the mussels and cook until they open, another 2 minutes
27
Before serving, add the peas to the leeks-mushroom mixture to warm them up
28
Spread the rouille on the toasted bread
29
Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew
30
Drizzle with olive oil
31
Garnish with a live scallop on the shell and sprinkle with chervil
32
Serve the rouille croutons on the side