Rouille (bouillabaise)

Yield: 1 servings

Measure Ingredient
2 Jars Perard; (fish soup)
350 millilitres White wine; (12fl oz)
12 Shallots
12 Mussels
12 Prawns
6 Langoustines
Butter
Gruyere cheese
Croutons
1 teaspoon Mustard
3 Hard boiled egg yokes
3 cans Anchovy fillets
2 Cloves garlic
Lemon juice
1 tablespoon Harissa
Saffron
Parsley
2 litres Water; (3 1/2pints)
Olive oil
Scallops
Cod pieces
Lemon rind

FOR THE ROUILLE

Pour white wine into a saucepan and boil. Add shallots, garlic and mussels and cover with a lid.

For the Rouille: Add 1 tsp mustard, 3 hard boiled egg yolks, 3 tins of anchovies, 2 cloves garlic, splash of lemon juice and 2 egg yolks together.

Pour in olive oil slowly. Put in a bowl with the saffron and harissa.

Blend.

When mussels open add chunks of cod. Add the Perard soup. Simmer for 20 minutes.

Fry the scallops, prawns, shallots in oil, add pepper, grated lemon rind and flat leaf parsley in a pan with butter. Add soup. Bring to the boil. 3 minutes before you serve add langoustines.

Serve with small dishes of croutons, rouille and grated gruyere cheese.

Converted by MC_Buster.

Per serving: 527 Calories (kcal); 6g Total Fat; (17% calories from fat); 30g Protein; 32g Carbohydrate; 64mg Cholesterol; 1145mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 4½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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