Fool-I-Ya-Baise Seafood Stew
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 cloves
Garlic (cracked away from skin)1 medium
Onion (chopped)1
Bay Leaf1 tsps
Salt1 cup
White Wine (dry)1 cup
Olive OilDirections:
1
Heat a wide, heavy pot over medium high heat
2
Add 3 turns of the pan, about 3 tablespoons, extra-virgin olive oil
3
Add garlic, leeks, onions, celery and bay
4
Season with salt and pepper
5
Add thyme sprigs, orange peels and 2 handfuls parsley, reserving some chopped parsley for garnish
6
Stir to combine seasonings with vegetables
7
Saute vegetables 5 to 8 minutes, until leeks are tender, but still green
8
Add wine and stir in 1 to 2 minutes
9
Add chicken stock and tomatoes and stir well to combine
10
Arrange cut fish and scallops around the pan
11
Spoon soup stock over and around seafood
12
Season with salt and pepper
13
Cover pan and cook 10 to 12 minutes, until fish and scallops are opaque
14
Preheat oven to 250 degrees F
15
Spread baguette slices across a cookie sheet
16
Reserve at least 6 slices for rouille
17
Place sheet in oven to lightly toast sliced bread
18
For rouille, in a food processor, place 4 cloves garlic, drained roasted red peppers, and chile peppers or chili flakes
19
Tear the 6 pieces of the sliced baguette into pieces and arrange around the food processor bowl
20
Steal a ladle of the stock, about 1/4 cup, from fish stew as it cooks and pour it over the bread to moisten it
21
Pulse pepper and bread together, then turn processor on
22
Stream in about 1 cup extra-virgin olive oil in a slow, steady stream
23
When mixture is smooth and well combined, transfer to a small serving bowl
24
When fish and scallops are cooked through, arrange cooked seafood in shallow bowls
25
Stir soup and ladle it down and over seafood
26
Be on the lookout for bay leaves, thyme stems or orange peels and discard as you find them, while you are serving up stew
27
Garnish stew with remaining parsley
28
Serve fool-i-ya-baise with toasted bread rounds, which should be spread with rouille and set afloat on top of bowls of stew