Bouillabaisse
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
58
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 large
Onion (chopped)450 g
Potatoes (boiling)1.5 tbsps
Coarse Sea Salt1 tsp
Black Pepper9 cups
Fish Stock (white)450 g
Cockles1
RouilleDirections:
1
Make croutons: Put oven rack in middle position and preheat oven to 250°F
2
Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil
3
Bake until crisp, about 30 minutes
4
Rub 1 side of each toast with a cut side of garlic
5
Put oven rack in middle position and preheat oven to 250°F
6
Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil
7
Bake until crisp, about 30 minutes
8
Rub 1 side of each toast with a cut side of garlic
9
Make soup: Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water
10
Transfer lobster with tongs to a colander and let stand until cool enough to handle
11
Discard hot water in pot
12
Put lobster in a shallow baking pan
13
Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles
14
Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces
15
Reserve lobster juices that accumulate in baking pan
16
Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes
17
Meanwhile, peel potatoes and cut into 1/2-inch cubes
18
Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper
19
Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes
20
Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes
21
Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes
22
Stir 3 tablespoons broth from soup into rouille until blended
23
Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water
24
Transfer lobster with tongs to a colander and let stand until cool enough to handle
25
Discard hot water in pot
26
Put lobster in a shallow baking pan
27
Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles
28
Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces
29
Reserve lobster juices that accumulate in baking pan
30
Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes
31
Meanwhile, peel potatoes and cut into 1/2-inch cubes
32
Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper
33
Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes
34
Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes
35
Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes
36
Stir 3 tablespoons broth from soup into rouille until blended
37
Arrange 2 croutons in each of 6 to 8 deep soup bowls
38
Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood
39
Top each serving with 1 teaspoon rouille and serve remainder on the side
40
Arrange 2 croutons in each of 6 to 8 deep soup bowls
41
Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood
42
Top each serving with 1 teaspoon rouille and serve remainder on the side