Din categoria Dishes

Ingrediente: FOR THE BROTH 2 Tablespoon Olive oil 1 Cup Chopped onion 1/2 Cup Chopped celery Salt; to taste Freshly−ground black pepper; to taste 3 Garlic cloves 1 Bay leaf 8 Peppercorns 2 Thyme sprigs 1 Pound Fish bones Water; to cover 1 Cup White wine FOR THE BOUILLABAISSE 1 Pinch Saffron 1 Cup Juilienned leeks 3 Cup Peeled; seeded, chopped tomatoes Juice and zest of one orange 1 Cup Juilienned fennel 2 Tablespoon Chopped garlic 2 Tablespoon Finely−chopped parsley Salt; to taste Freshly−ground black pepper; to taste 2 Pound Assorted small whole fresh fish from the Mediterranean such as whiting; squid, sea Bass; scorpion fish, eel, angler fish, cleaned, scaled 1 Large Lobster 1 Pound Shrimp; peeled, deviened 1/2 Pound Mussels 1/2 Pound Littleneck clams FOR THE ROUILLE 1 Red pepper; roasted and peeled 2 Garlic cloves 1 Piece White bread; torn into pieces 1 Egg yolk 1 Tablespoon Dijon mustard Juice of one lemon 1/2 Cup Olive oil Salt; to taste Freshly−ground black pepper; to taste 12 Slice Crusty French bread; for serving 1/2 Fat; 0 Other Carbohydrates

Mod de preparare: For the Broth: 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. Re−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 croutons 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 croutons. This recipe yields 6 servings.

Timp de preparare: 45 minute
Complexitate: 3

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