Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Rouille (recipe follows) |
⅓ cup | Olive oil |
2 \N | Cloves garlic, sliced |
1 small | Onion, coarsely chopped |
¼ cup | Chopped white-part of leek |
¼ cup | Finely chopped fennel bulb |
8 cups | Water |
12 \N | Mussels, beards removed and shells scrubbed |
12 smalls | Clams, shells scrubbed |
2 \N | 1 1/2-lb live lobsters, cut into pieces |
¼ pounds | Eel sliced (opt.) |
2 \N | Plum tomatoes, coarsely chopped |
2 \N | Sprigs fresh parsley |
\N \N | Fresh thyme sprigs |
1 \N | Bay leaf |
½ teaspoon | Grated orange rind |
½ teaspoon | Crushed saffron threa& |
3 mediums | Red potatoes, thinly sliced |
½ pounds | Large shrimp, shelled and deveined |
¼ pounds | Halibut fillet, cut into large chunks |
¼ pounds | Sea scallops |
¼ pounds | Red snapper fillet, cut into chunks |
12 \N | 3/4-inch-thick slices crusty French bread |
1. Prepare Rouille (recipe follows).
2. In 6-quart saucepot, heat oil. Add garlic, onion, leek, and fennel; cook until onion becomes transparent. Add water, mussels, claim, lobsters, eel, if desired, the tomatoes, parsley, 2 sprigs thyme, bay leaf, orange rind, and saffron. Cover and heat to boiling; boil 8 minutes. Add potatoes, shrimp, halibut, scallops, and snapper.
Cover and cook 6 minutes longer or until potatoes are fork-tender.
3. To serve, spoon Bouillabaisse into large bowl or serve from pot.
Garnish with thyme sprigs, if desired. Spread some Rouille onto bread slices; place slices in serving bowls. Spoon some broth and then the seafood and potatoes into the bowls; serve immediately.
Rouille: In food processor with chopping blade, or blender, process or blend one 7-oz jar roasted red peppers, drained, 2 cloves garlic, ¼ C olive oil, and 1 t hot red-pepper sauce until well combined and roasted peppers are pureed. Spoon pepper mixture into medium-size bowl and stir in 2 T fresh white bread crumbs. Cover and refrigerate until ready to serve.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary