Bouillabaisse

Submitted by admin on Mon, 08/17/2009 - 22:27
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Summary

Yield6
RecipesSeafood

Description

Bouillabaisse

Ingredients

  • 2 tablespoons olive oil

  • 1 cup onion, chopped

  • 1/2 cup celery, chopped

  • Salt and pepper

  • 3 cloves garlic

  • 1 bay leaf

  • 8 peppercorns

  • 2 sprigs thyme

  • 1 pound fish bones

  • Water to cover

  • 1 cup white wine

  • Pinch of Saffron

  • 1 cup leeks, julienne

  • 3 cups tomatoes, peeled, seeded, and chopped

  • Juice and zest of one orange

  • 1 cup fennel, julienne

  • 2 tablespoons garlic, chopped

  • 2 tablespoons parsley, finely chopped

  • 2 lbs assorted small whole fresh fish such as whiting, squid, sea bass, eel, cleaned and scaled

  • 1 large lobster

  • 1 pound shrimp, peeled and deviened

  • 1/2 pound mussels

  • 1/2 pound littleneck clams

  • 12 slices of crusty French bread

Instructions

For the broth:
In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain

For the Bouillabaisse:
Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper.

Serve with Rouille

To assemble:
Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and croutons on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the croutons.