Bouillabaisse

Name: Bouillabaisse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 leave — 1 bay; 1 Tbsp — unsalted butter; 1 teaspoons — cayenne pepper; 1 stalk — 1-2 celery , sliced thin; 1 — fennel bulb, halved, cored, and sliced thin; 710 milliliters — fish stock (see below); 3 cloves — garlic, minced; 1 — leek, white and some green, cleaned, halved and sliced; 2 — peel from an orance; 12 — littleneck or manila clams, well scrubbed; 454 grams — monkfish (or other firm-fleshed white fish such as red snapper, halibut or sea bass), cut into 1” pieces; 1 Tbsp — olive oil; 2 Tbsps — olive oil; 2 Tbsps — Pernod; 1 teaspoons — saffron threads; 12 — sea scallops; 1 teaspoons — sea salt; 1 — star anise; 1 Tbsp — tomato paste; 473 milliliters — canned whole tomatoes with juice; 118 milliliters — dry white wine

Bouillabaisse might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and pescatarian recipe has 349 calories, 23g of protein, and 17g of fat per serving. A mixture of — 1 bay leaf, — wine, — fennel bulb, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

In a large pot, melt olive oil and butter over medium heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Pot

Add the rest of the ingredients up to the garlic and cook, stirring occasionally, until the vegetables are tender but not browned, 5-10 minutes.Now add the garlic and cook, stirring, for another couple of minutes. Do not scorch.

Ingredients you will need

Vegetable

Garlic

Add the tomato paste and cook for a minute.

Ingredients you will need

Tomato Paste

Pour in the wine, bring to a gentle boil and cook for 3 minutes. Stir in the tomatoes with their juice and break up with a spoon.

Ingredients you will need

Tomato

Juice

Wine

Add the fish stock, salt and pepper, and bring to a boil. Reduce heat, cover and simmer for about half an hour.You can make this soup the day before and keep it in the fridge. When youre ready to assemble the bouillabaisse, remove the star anise and orange peel, and heat it through over medium heat.Meanwhile, in a large soup pot, bring 2 tablespoons olive oil to the smoking point over high heat.

Ingredients you will need

Salt And Pepper

Soup

Orange Zest

Fish Stock

Star Anise

Olive Oil

Equipment you will use

Pot

Add the clams and cook, stirring, for 2-3 minutes. Now pour in the warmed soup. Bring to a boil, reduce heat, and simmer for 3 minutes.Stir in the monkfish and continue to cook, covered, for 1 minute. Then add the scallops and cook just until done, another 2-3 minutes. Discard any clams that have not opened and stir in the Pernod.

Ingredients you will need

Monkfish

Scallops

Pernod

Clams

Soup

Serve with thinly sliced baguette rounds you have toasted lightly in the oven, and pass a bowl of rouille. The idea is to plop a dollop of rouille onto a crouton and place it into the soup, so the rouille gets stirred in and the croutons soak up the broth.

Ingredients you will need

Baguette

Croutons

Broth

Soup

Equipment you will use

Bowl

Oven

In a large stockpot, combine the fish and/or bones and heads with the water, wine, sliced vegetables and aromatics and bring the fish stock to a simmer over moderately low heat. Simmer gently for 30-45 minutes. Strain the fish stock well and set aside. Can be frozen.

Ingredients you will need

Fish Stock

Vegetable

Water

Fish

Wine

Equipment you will use

Pot

Using a mortar and pestle, pound saffron until bruised and fragrant.

Ingredients you will need

Saffron

Equipment you will use

Mortar And Pestle

Mix in a half teaspoon of boiling water and let sit for 5 minutes.Meanwhile, combine bread crumbs with enough hot water or fish stock to make a loose paste.

Ingredients you will need

Breadcrumbs

Fish Stock

Water

Add this to the saffron.Now add garlic, salt and cayenne and pound into a fairly smooth paste.

Ingredients you will need

Ground Cayenne Pepper

Saffron

Garlic

Salt

Mix in the egg yolk until thoroughly combined. Keep pounding and stirring constantly as you slowly drizzle in the olive oil (like making mayonnaisestart with just a couple of drops at a time!).

Ingredients you will need

Olive Oil

Egg Yolk

Add more salt and cayenne if necessary. If you scare yourself with how garlicky it is, add a small pinch of sugar. But the strong flavor will dissipate in the soup and be delicious.

Ingredients you will need

Ground Cayenne Pepper

Sugar