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Recipes Forum - Bouillabaisse with Rouille


Ingredients:

For the broth:
1 pound old fish bones from non-oily fish
1 cup dry white wine
2 tablespoons extra virgin olive oil
1 large onion, chopped
3 ribs celery, chopped
Salt and pepper
3 cloves garlic
1 bay leaf
3-4 springs fresh thyme
8 whole black peppercorns
Few threds Saffron
2 medium leeks, julienned
1 28 oz can whole tomatoes
Juice and zest of one orange
2 tablespoons garlic, chopped
2 tablespoons parsley, finely chopped
2-3 lbs fish, mixing red snapper, turbot, cod, squid, smelt, etc
1 pound shrimp, cleaned
1 pound mussels
Salt and pepper to taste

Directions:

In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain.

For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper.

For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.

To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and crusty bread on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the crusty bread.


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