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  1. Exported from MasterCook

  2. BOUILLABAISSE ET ROUILLE

  3. 6 Preparation Time :

  4. Categories : Fish Casseroles

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. Stephen Ceideburg

  7. 3 lb Assorted white fish

  8. 1/3 c Olive oil

  9. 5 Garlic cloves, chopped

  10. 5 To 10 Saffron threads

  11. 1 pn Thyme

  12. 2 lg Onions, coarsely chopped

  13. 3 lb Clean fish bones **

  14. 5 lg Tomatoes **

  15. 1 Bouquet garni **

  16. 2 Carrots, coarsely chopped

  17. 2 Leeks, coarsely chopped

  18. Salt and freshly ground

  19. -pepper

  20. 6 c Water

  21. 1 1/4 c Dry white wine

  22. 2 lb Clams, washed

  23. 1 t Saffron threads

  24. 2 ts Pernod

  25. 2 Baguettes (French bread) cut -diagonally into thin slices

  26. 2 lg Garlic cloves, peeled

  27. 1 Rouille (see recipe)

  28. such as sea bass, flounder, red snapper, grouper,

  29. perch, sole, pike, haddock, and cod. ** (remove fins,

  30. skin, etc. and all traces of blood) ** peeled, cored,

  31. 1 bay leaf,

  32. 1 thyme sprig,

  33. parsley sprigs pinch each of grated orange peel,

  34. ground fennel seeds, basil, and oregano.

  35. Provencal fish stew with garlic toast and Red Pepper

  36. Mayonnaise

  37. Fillet the fish or have your fishmonger do it for you.

  38. Save the bones. Cut the fish into 1-in (2 1/2-cm)

  39. 2 tablespoons olive oil,

  40. 1 clove

  41. chopped garlic, a few saffron threads, and a pinch of

  42. thyme for at least 1 hour.

  43. Saute the onions and remaining chopped garlic in 4

  44. tablespoons olive oil for 4 minutes. Add the fish

  45. bones, tomatoes, bouquet garni, orange peel, fennel

  46. seeds, basil, oregano, carrots, leeks, salt and pepper, and cook covered for 10 minutes. Add the water

  47. and 1 cup of the wine and bring to a boil. Simmer

  48. uncovered for 30 minutes, using a wooden spoon from

  49. time to time to crush the bones. Remove from the heat.

  50. Blend the mixture in a blender for a few seconds and then strain it into a soup pot through a fine strainer

  51. lined with cheesecloth. Discard the residue in the

  52. strainer. Taste the stock for seasoning. If it tastes

  53. a little thin, reduce over high heat for a few minutes

  54. until the flavor is more fully developed.

  55. Add the clams and simmer until they just begin to

  56. open. Add the fish and the remaining wine and cook at

  57. a rolling boil for 10 minutes. Add the saffron threads

  58. and continue to cook for another 5 minutes. Taste and season with Pernod, salt and pepper. Pour into warmed

  59. individual bowls.

  60. Meanwhile dry the baguette slices in the oven for a

  61. few minutes and then rub them with the whole cloves of

  62. garlic. Top the slices of bread with plenty of rouille

  63. and float them in the bowls of soup. Serve immediately.

  64. Michael Roberts writing in the Oregonian FOODday,

  65. 1/12/93. Posted by Stephen Ceideburg - - - - - - - - - - - - - - - - - -

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