Best Bouillabaisse Recipe
Ingredients
| Rouille | ||
| Olive oil | 1/4 Cup (16 tbs) (Soup Croutons) | |
| Onions | 2 Medium, chopped (Soup Croutons) | |
| 2 medium leeks, white and pale green portions only, chopped | ||
| Garlic | 4 Clove (5gm), minced (Soup Croutons) | |
| Fish stock | 4 Cup (16 tbs) (Soup Croutons) | |
| Dry white wine | 1 Cup (16 tbs) (Soup Croutons) | |
| Tomatoes | 4 Medium, chopped (Soup Croutons) | |
| Fennel seeds | 1/2 Teaspoon, crushed (Soup Croutons) | |
| Parsley | 1/4 Cup (16 tbs), chopped (Soup Croutons) | |
| 1-1/2 teaspoons finely chopped thyme or 1/2 to 3/4 teaspoon dried leaf thyme | ||
| Bay Leaf | 1 (Soup Croutons) | |
| 1 teaspoon saffron threads or 1/8 teaspoon powdered saffron | ||
| Salt | To Taste (Soup Croutons) | |
| Ground pepper | 1 To taste (Soup Croutons) | |
| 2 lbs. firm-texture, skinless fish fillets | ||
| 1 to 1-1/2 lbs. cooked, in-shell lobster tails, thawed if frozen | ||
| 18 mussels, debearded | ||
| Scallops | 18 (Soup Croutons) | |
| Sliced red bell pepper | 1 Large, drained (Rouille:) | |
| 1/2 cup soft white breadcrumbs | ||
| Milk or water | 1/4 Cup (16 tbs) (Rouille:) | |
| Pepper flakes | 1/2 Teaspoon (Rouille:) | |
| 2 or 3 garlic cloves | ||
| Olive oil | 1/4 Cup (16 tbs) (Rouille:) | |
| 1 to 3 tablespoons broth from Bouillabaisse | ||
| Salt | To Taste (Rouille:) | |
Directions
Prepare Soup Croutons; set aside.
Begin Rouille preparation.
Heat oil in a large heavy kettle.
Add onions, leeks and garlic; over medium heat, saute about 5 minutes.
Add stock, wine, tomatoes, fennel seeds, parsley, thyme, bay leaf and saffron.
Bring to a boil; reduce heat and simmer 10 minutes.
Season with salt and pepper to taste.
Cut fish into pieces, about 2" x 1-1/2".
Add fish pieces to stock mixture; gently simmer 2 to 3 minutes.
With a heavy knife or kitchen shears, cut lobster tails into 1-1/2-inch pieces, cutting through flesh and shell.
Scrub mussels with a brush to remove dirt from shells; discard any mussels that do not close.
Add lobster pieces and cleaned mussels to stock mixture.
Cook until mussels open, 3 to 6 minutes; discard any mussels that do not open.
During final 2 minutes of cooking, add scallops.
Finish preparing Rouille.
Remove and discard bay leaf.
Serve soup from kettle or spoon into a tureen.
Place 1 or 2 croutons in individual bowls; ladle broth over croutons.
Arrange fish and shellfish on top.
Begin Rouille preparation.
Heat oil in a large heavy kettle.
Add onions, leeks and garlic; over medium heat, saute about 5 minutes.
Add stock, wine, tomatoes, fennel seeds, parsley, thyme, bay leaf and saffron.
Bring to a boil; reduce heat and simmer 10 minutes.
Season with salt and pepper to taste.
Cut fish into pieces, about 2" x 1-1/2".
Add fish pieces to stock mixture; gently simmer 2 to 3 minutes.
With a heavy knife or kitchen shears, cut lobster tails into 1-1/2-inch pieces, cutting through flesh and shell.
Scrub mussels with a brush to remove dirt from shells; discard any mussels that do not close.
Add lobster pieces and cleaned mussels to stock mixture.
Cook until mussels open, 3 to 6 minutes; discard any mussels that do not open.
During final 2 minutes of cooking, add scallops.
Finish preparing Rouille.
Remove and discard bay leaf.
Serve soup from kettle or spoon into a tureen.
Place 1 or 2 croutons in individual bowls; ladle broth over croutons.
Arrange fish and shellfish on top.
Chef
