Fifteen Minute Bouillabaisse Recipe
The Fifteen Minute Bouillabaisse is a tasty fish stew that can prepared in a jiffy. It is perfect for your weekday dinners when you have to cook up delicious food in minutes!! Try this Fifteen Minute Bouillabaisse recipe!
Ingredients
8 tablespoons extra-virgin olive oil
1 medium onion, about 8 ounces
4 cloves garlic
1 large tomato, about 12 ounces, or one 1 5-ounce can whole tomatoes
Two 8-ounce bottles clam juice
2 teaspoons ground fennel
Salt and freshly ground black pepper
1/2 teaspoon saffron threads
3 pieces monkfish or swordfish, about 4 ounces each
3 pieces halibut, snapper, or sea bass, about 4 ounces each
8 ounces cleaned squid bodies
1 small French baguette
1/2 cup roasted red bell peppers from a jar
1 egg yolk
Directions
Preheat a broiler and adjust the broiling rack so it is 3 to 6 inches from the heat source.
Heat 1 tablespoon of the oil in a large, deep, heavy skillet over medium-high heat.
Peel and quarter the onion.
Peel the garlic.
Put the onion and 3 cloves of the garlic in a food processor.
Pulse just until chopped.
Scrape into the skillet, increase the heat to high, and cook for 2 minutes.
Meanwhile, core the tomato, put it in the food processor, and pulse until chopped.
Open the bottles of clam juice.
Add the tomato, clam juice, fennel, and salt and pepper to taste to the skillet.
Over the skillet, crush 1/4 teaspoon of the saffron between your fingers.
Stir well, cover, and bring to a boil.
Meanwhile, cut each piece offish in half.
Reduce the heat under the skillet to medium, add the fish, cover, and cook for 5 minutes.
Meanwhile, cut the squid into rings.
Add the squid for the final 1 minute of cooking.
While the seafood cooks, cut the baguette on the diagonal into nine 1/2 inch slices.
Put 8 of the slices on a baking sheet and toast both sides in the broiler, 1 minute on each side.
To make the rouille, drop the remaining garlic clove down the chute of the food processor with the motor running.
Stop the motor and scrape down the sides of the bowl with a rubber spatula.
Add the roasted peppers, egg yolk, reserved bread slice, and remaining 1/4 teaspoon saffron, crushed between your fingers.
Puree, then, with the motor running, gradually add the remaining 7 tablespoons of the olive oil through the chute until the mixture has the consistency of mayonnaise.
Season to taste with salt.
Divide the seafood and broth among 4 soup plates.
Spread the rouille on the toasted baguette slices and put 2 slices on top of each soup plate.
Heat 1 tablespoon of the oil in a large, deep, heavy skillet over medium-high heat.
Peel and quarter the onion.
Peel the garlic.
Put the onion and 3 cloves of the garlic in a food processor.
Pulse just until chopped.
Scrape into the skillet, increase the heat to high, and cook for 2 minutes.
Meanwhile, core the tomato, put it in the food processor, and pulse until chopped.
Open the bottles of clam juice.
Add the tomato, clam juice, fennel, and salt and pepper to taste to the skillet.
Over the skillet, crush 1/4 teaspoon of the saffron between your fingers.
Stir well, cover, and bring to a boil.
Meanwhile, cut each piece offish in half.
Reduce the heat under the skillet to medium, add the fish, cover, and cook for 5 minutes.
Meanwhile, cut the squid into rings.
Add the squid for the final 1 minute of cooking.
While the seafood cooks, cut the baguette on the diagonal into nine 1/2 inch slices.
Put 8 of the slices on a baking sheet and toast both sides in the broiler, 1 minute on each side.
To make the rouille, drop the remaining garlic clove down the chute of the food processor with the motor running.
Stop the motor and scrape down the sides of the bowl with a rubber spatula.
Add the roasted peppers, egg yolk, reserved bread slice, and remaining 1/4 teaspoon saffron, crushed between your fingers.
Puree, then, with the motor running, gradually add the remaining 7 tablespoons of the olive oil through the chute until the mixture has the consistency of mayonnaise.
Season to taste with salt.
Divide the seafood and broth among 4 soup plates.
Spread the rouille on the toasted baguette slices and put 2 slices on top of each soup plate.
