Bouillabaisse - country cooking
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Rouille (recipe follows) | ||
| ⅓ | cup | Olive oil |
| 2 | 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 | Mussels, beards removed and shells scrubbed | |
| 12 | smalls | Clams, shells scrubbed |
| 2 | 1 1/2-lb live lobsters, cut into pieces | |
| ¼ | pounds | Eel sliced (opt.) |
| 2 | Plum tomatoes, coarsely chopped | |
| 2 | Sprigs fresh parsley | |
| Fresh thyme sprigs | ||
| 1 | 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 | 3/4-inch-thick slices crusty French bread | |
Directions
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