• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

A Bouillabaisse of All Things Green from the Garden

  • 4servings
  • 120minutes

Add to MenuAdd to Calendar

Source: www.foodandwine.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9, C, D, E, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 baby artichokes

  2. 1/2 lemon

  3. 3 tablespoons unsalted butter

  4. 1 tablespoon extra-virgin olive oil

  5. 1 leek, white and light green parts only, thinly sliced crosswise

  6. 1 large Yukon Gold potato, peeled and cut into 3/4-inch pieces

  7. 1 medium fennel bulb, cut through the core into 1/2-inch wedges

  8. 1 medium spring onion, cut into 3/4-inch pieces or 4 scallions, cut into 1-inch lengths

  9. 1/2 teaspoon finely chopped thyme

  10. Kosher salt

  11. 6 cups Vegetable Bouillabaisse Broth

  12. Pinch of saffron threads

  13. 4 baby turnips, halved lengthwise, or 2 small turnips, cut into 3/4-inch pieces

  14. 3 plum tomatoes-seeded and diced

  15. 1 medium zucchini, cut into large dice

  16. 8 asparagus, cut into 2-inch lengths

  17. 2 tablespoons Pernod

  18. Freshly ground pepper

  19. Nettle Salsa , Classic Aioli and grilled bread, for serving

Instructions Jump to Ingredients ↑

  1. Working with 1 artichoke at a time, pull off the dark outer leaves. Cut off the top fourth of the artichoke and peel and trim the stem. Halve the artichoke and scrape out the hairy choke. Rub the artichoke all over with lemon. Repeat with the remaining artichokes.

  2. In a saucepan, melt 1 tablespoon of the butter in the oil. Add the leek, potato, fennel, spring onion, thyme and a generous pinch of salt. Cook over moderate heat, stirring, until the vegetables are barely softened, 7 minutes. Add the broth and saffron and bring to a boil. Stir in the turnips and artichokes; simmer over moderately low heat, stirring, until the vegetables are tender, 7 minutes.

  3. Add the tomatoes, zucchini and asparagus to the broth and simmer until the asparagus is crisp-tender, 3 to 5 minutes. Stir in the Pernod and the remaining 2 tablespoons of butter and season with salt and pepper. Serve the bouillabaisse in bowls with Nettle Salsa, Classic Aioli and grilled bread.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback