Bouillabaisse With Spicy Rouille

Name: Bouillabaisse With Spicy Rouille
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 90
Cuisine: Global
Ingredients: 2 bay leaves; 227 grams cleaned, sliced calamari (squid) tubes and tentacles, (see Tip); 1 stalk celery, diced; 454 grams clam juice; 237 milliliters dry white wine; 1 teaspoons fennel seed, crushed; 4 cloves garlic, minced; 2 leeks, white parts only, halved lengthwise, thinly sliced and thoroughly washed; 1 Tbsp extra-virgin olive oil; 2 strips 4-inch strips orange peel, (see Tip); 4 plum tomatoes, diced; 2 larges red potatoes, cut in 1/2-inch dice; 1 Pinch saffron, (see Tip); 227 grams dry sea scallops, (see Tip), halved; 90 servings Spicy Rouille; 227 grams tilapia fillets, cut into thirds; 237 milliliters water

Need a gluten free, dairy free, and pescatarian soup? Bouillabaisse With Spicy Rouille could be an outstanding recipe to try. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 90 servings with 20 calories, 1g of protein, and 0g of fat each. If you have tilapia fillets, leeks, garlic, and a few other ingredients on hand, you can make it. 14 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Heat oil in a Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add leeks, celery, garlic and fennel seed and cook, stirring often, until the leeks are softened, 3 to 4 minutes.

Ingredients you will need

Fennel Seeds

Celery

Garlic

Leek

Add tomatoes and potatoes; cook, stirring often, until the tomatoes begin to break down, about 4 minutes.

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Potato

Tomato

Add wine, increase heat to high, bring to a boil, and cook, stirring often, until reduced, 2 to 3 minutes.

Ingredients you will need

Wine

Add clam juice, water, orange peel, bay leaves and saffron and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are just tender, about 15 minutes.Carefully submerge tilapia and scallops in the soup, return to a simmer and cook for 2 minutes.

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