Recipes » Fish » Bouillabaisse

Ingredients

• Rouille
• 1 red pepper, roasted and peeled
• 2 cloves garlic
• 1 cayenne pepper (seared)
• 1 pieces of white bread torn into pieces
• 1 boiled potato
• 1 tablespoon Dijon mustard
• Juice of one lemon
• 1/2 cup olive oil
• Salt and pepper
•  
• COURT BOUILLION
• 8 cups Water (more as needed, up to 10 Cups)
• 2 cups White wine, dry
• 1 Onion (coarsely chopped)
• 2 large Carrots (cut into large pieces)
• 1 Leek (white section only, cut into large pieces)
• 1 Celery stalk
• 5 LB Fish trimmings (fish frames, heads, tails)
•  
• BOUILLABAISSE
• 3 chicken lobsters
• 1 pound scallops
• 36 Mussels
• 36 Clams
• 2 LB Squid cut into thin rings
• 3 LB Firm-fleshed Fish (snapper, bass, cod) cubed
• 1/2 cup Olive oil
• 2 Garlic cloves, minced
• 2 Leeks (white part only, julienne)
• 1 cup Carrot, grated
• 1 cup Onion, finely chopped
• 1 cup Fennel, roughly chopped
• 2 28oz cans whole tomatoes, drained, chopped
• 2 tbs. tomato paste
• 1 tsp Sage
• 1 Orange peel strip (1 x 3 inches), plus juice
• 1 pinch Saffron in hot water
• 3 Bay leaves
• 1 cup Parsley, roughly chopped
• 3 cups White wine, dry
• 1/4 cup Pernod
• 1/2 cup roasted almonds, sliced
• Salt and pepper to taste

Preparation

Make 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.
 MAKE COURT BOUILLION: Bring water to boil and add all ingredients. Return to boil, then reduce heat to simmer. Skim scum from top while simmering.
Simmer for 30 minutes. Remove all solids and strain through double cheesecloth.

MAKE BOUILLABAISSE: Cook lobsters in boiling water for 15 minutes, until bright red. Remove all meat from tail and claws. Cut into chunks and set aside. Scrub mussels and clams well to remove sand. De-beard mussels by pulling black fibers from shell.

Steam mussels and clams over 1 inch of water for about 10 minutes, until shells open. Discard any unopened mussels or clams. Remove one shell from
each mussel and clam, leaving meat in other shell. Strain clam/mussel broth through double layer of cheesecloth and reserve 3 cups.

In a large skillet, heat olive oil. Sauté onion, leek, carrot, fennel, garlic, sage, and orange peel until onions are soft and golden.

In a large pot, bring to a boil about 8-10 cups of court bouillon, reserved clam/mussel broth and about 3 cups wine. Add sautéed vegetables, bay leaf, parsley, tomatoes, tomato paste, saffron, wine and orange juice and bring to simmer slowly for 15 minutes.
Add salt and pepper to taste.

Cut fish into large chunks. Add fish, squid, scallops almonds and Pernod: simmer 8-10 minutes.

Add Rouille: simmer, add lobster, mussels and clams and simmer 2 minutes.

This recipe will make around 15 servings. It will keep
The fridge for a week – it actually gets BETTER with
Age .