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Bouillabaisse with Sauce Rouille

  • 6servings

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Chromium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 7 ounces fish, rascasse

  2. 7 ounces fish, red mullet

  3. 7 ounces fish, conger eel

  4. 7 ounces fish, John Dory

  5. 7 ounces prawn, or lobster meat

  6. 10 ounces mussel, in the shell

  7. 6 tablespoons chopped shallot

  8. 2/3 cup sliced leek

  9. 3 tablespoons crushed garlic

  10. 2/3 cup sliced fennel

  11. 1 sprig fresh thyme

  12. 4 fresh sprigs parsley

  13. 2 fresh bay leaf

  14. 1 ounce dried orange, peel

  15. 1/2 cup olive oil

  16. 2 teaspoons saffron

  17. 1 1/4 cups spring water

  18. 1 cup fish stock

  19. 1 cup dry white wine

  20. 1/2 cup dry vermouth

  21. 3 large tomato, peeled, chopped

  22. 6 slices baguette, croute

  23. 1 boiled potato, peeled, crushed

  24. 1 roasted red pepper

  25. 1 pinch saffron

  26. 2 cloves of garlic

  27. 1 salt and pepper

  28. 2 cups extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Drizzle a little of the oil over the fish. Sauté shallots, garlic and leeks in the remaining oil. Add the vermouth and wine. Bring to a boil then add the fish stock, saffron, thyme, parsley, bay leaves, spring water, orange peel, tomatoes and the fish. Bring back up to a boil and simmer 4 to 7 minutes until fish is cooked. Arrange the fish in bowls and cover with broth.

  2. Cut the baguette on the bias into long and thin slices. Brush each slice with olive oil on both sides. Toast on a wire rack on a baking sheet for 3 minutes in a 400°F. oven.

  3. Blend all ingredients except the olive oil in a food processor. Gradually add the olive oil until the sauce is emulsified.

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