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Bouillabaisse with Rouille
Total:
3 hr 15 min
Prep:
1 hr
Inactive:
2 hr
Cook:
15 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
3 hr 15 min
Prep:
1 hr
Inactive:
2 hr
Cook:
15 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

For the stock:
For the bouillabaisse:

Directions

For the stock:

Add all ingredients into a large stockpot and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain, reserving the stock, and cool in an ice water bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.

For the bouillabaisse:

In another large, wide and shallow pan, over medium heat, add 2 tablespoons olive oil. When the oil is hot, add the onion and fennel, cook for 2 minutes. Deglaze with the Pernod, and add the tomatoes, fish stock, seaweed, hot Italian peppers, crushed red pepper and season with salt and pepper. Add the lobster meat and cook for 3 minutes, covering the pot with aluminum foil or lid. Then add the rest of the seafood and cook, covered for about 6 minutes until the clams and mussels have opened.

For the rouille:

In a food processor, combine the roasted red pepper, garlic, bread, egg yolk, Dijon, lemon juice and salt and pepper. While the food processor is still on, slowly drizzle in the olive oil.

Serve the Bouillabaisse in bowls with the toasted bread and Rouille on the side.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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