Bouillabaisse

Name: Bouillabaisse
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 12 slices 12 to 16 (1/2-inch-thick) baguette slices; 1 teaspoons black pepper; 227 grams cockles or small hard-shelled clams, scrubbed; 2 Tbsps coarse sea salt; 79 milliliters finely chopped fennel fronds (sometimes called anise); 1 kilograms white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces; 2 liters white fish stock (or store-bought); 1 garlic clove, halved; 4 garlic cloves, chopped; 454 grams live lobster; 227 grams cultivated mussels, scrubbed and any beards removed; 118 milliliters extra-virgin olive oil; 1 large onion, chopped; 454 grams boiling potatoes; 0 teaspoons crumbled saffron threads; 227 grams shrimp in shells; 2 larges tomatoes, peeled and coarsely chopped; 1 Turkish or 1/2 California bay leaf; 8 servings Rouille

Bouillabaisse might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 2513 calories, 120g of protein, and 46g of fat per serving. This recipe serves 8. If you have tomatoes, potatoes, pepper, and a few other ingredients on hand, you can make it. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Put oven rack in middle position and preheat oven to 250°F.

Equipment you will use

Oven

Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil.

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Bread

Cooking Oil

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Baking Pan

Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.

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Garlic

Toast

Dry Seasoning Rub

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Oven

Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water.

Ingredients you will need

Lobster

Water

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Pot

Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.

Ingredients you will need

Lobster

Water

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Rolling Pin

Baking Pan

Colander

Tongs

Pot

Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper.

Ingredients you will need

Bay Leaves

Potato

Sea Salt

Tomato

Saffron

Fennel

Garlic

Pepper

Onion

Cooking Oil

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Pot

Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.

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Potato

Stock

Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.

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Cockles

Lobster

Mussels

Shrimp

Fish

Soup

Stir 3 tablespoons broth from soup into rouille until blended.

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Broth

Soup

Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.

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Vegetable