Bouillabaisse Salad Recipe
Ingredients
| 1-1/4 cups Mayonnaise, or prepared mayonnaise | ||
| Pimentos | 6 Ounce, drained (Rouille Mayonnaise:) | |
| Garlic | 1 Clove (5gm), crushed (Rouille Mayonnaise:) | |
| 1 tablespoon chopped fresh basil, thyme or parsley or 1-1/2 teaspoons dried leaf basil, thyme or parsley | ||
| 1 onion, coarsely chopped | ||
| Bay Leaf | 1 (Salad:) | |
| 1 bunch fresh parsley or thyme | ||
| 1 lemon slice or orange slice | ||
| Salt | To Taste (Salad:) | |
| Ground pepper | 1 To taste (Salad:) | |
| Halibut fish | 1/4 Pound (Salad:) | |
| Squid | 2 Medium, cleaned (Salad:) | |
| Shellfish | 1/4 Pound, unpeeled (Salad:) | |
Directions
MAKING
1. For making Rouille Mayonnaise, in a small bowl, combine mayonnaise, pimentos, garlic and herbs.
2. Optionally in a mortar and pestle crush pimento, garlic and herbs to a paste.
3. Stir paste into mayonnaise, cover, store in refrigerator and use within 2 days.
4. For making the salad in a large saucepan bring 1 quart water, onion, bay leaf, parsley or thyme, lemon slice or orange slice, salt and pepper to a boil and boil for 5 minutes.
5. Cut fish into 2-inch pieces, add to saucepan and simmer 5 to 6 minutes such that fish tests done.
6. Without letting it overcook with a slotted spoon remove and set aside to cool.
7. Make 1/4-inch rings crosswise out of the squid bodies and cut tentacles crosswise in halves or quarters.
8. In boiling fish-cooking liquid simmer squid pieces for 15 to 30 seconds such that squid turns opaque.
9. Using a slotted spoon remove and set aside to cool.
10. Simmer scallops in boiling cooking liquid for about 5 minutes and remove with a slotted spoon.
11. Simmer shrimp or crayfish tails in boiling cooking liquid for 3 minutes or such that firm.
12. Remove with a slotted spoon and set aside to cool.
13. To boiling cooking liquid add mussels, cover pan and simmer for 4 to 8 minutes such that shells open.
14. With a slotted spoon remove mussels and discard any mussels that do not open.
15. Set mussels aside to cool.
16. In center of a large platter place a small decorative bowl and add mayonnaise.
17. Around the bowl arrange cooked fish and shellfish leaving mussels in bottom shells.
SERVING
18. Serve seafood with Rouille Mayonnaise and a green salad.
1. For making Rouille Mayonnaise, in a small bowl, combine mayonnaise, pimentos, garlic and herbs.
2. Optionally in a mortar and pestle crush pimento, garlic and herbs to a paste.
3. Stir paste into mayonnaise, cover, store in refrigerator and use within 2 days.
4. For making the salad in a large saucepan bring 1 quart water, onion, bay leaf, parsley or thyme, lemon slice or orange slice, salt and pepper to a boil and boil for 5 minutes.
5. Cut fish into 2-inch pieces, add to saucepan and simmer 5 to 6 minutes such that fish tests done.
6. Without letting it overcook with a slotted spoon remove and set aside to cool.
7. Make 1/4-inch rings crosswise out of the squid bodies and cut tentacles crosswise in halves or quarters.
8. In boiling fish-cooking liquid simmer squid pieces for 15 to 30 seconds such that squid turns opaque.
9. Using a slotted spoon remove and set aside to cool.
10. Simmer scallops in boiling cooking liquid for about 5 minutes and remove with a slotted spoon.
11. Simmer shrimp or crayfish tails in boiling cooking liquid for 3 minutes or such that firm.
12. Remove with a slotted spoon and set aside to cool.
13. To boiling cooking liquid add mussels, cover pan and simmer for 4 to 8 minutes such that shells open.
14. With a slotted spoon remove mussels and discard any mussels that do not open.
15. Set mussels aside to cool.
16. In center of a large platter place a small decorative bowl and add mayonnaise.
17. Around the bowl arrange cooked fish and shellfish leaving mussels in bottom shells.
SERVING
18. Serve seafood with Rouille Mayonnaise and a green salad.
Chef
