Bouillabaisse with Rouille and Sourdough Croutons

Total Time:
1 hr 35 min
Prep:
45 min
Cook:
50 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Rouille:
  • 1 red pepper, roasted and peeled
  • 2 cloves garlic
  • 1 slice white bread, crusts removed, torn into pieces
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil
  • Bouillabaisse:
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, peeled and smashed
  • 1 bay leaf
  • 8 black peppercorns
  • 2 sprigs fresh thyme
  • 1 pound fish bones, rinsed well in cold water
  • 1 cup white wine
  • Pinch saffron
  • 1 cup leeks, halved and thinly sliced
  • 3 cups peeled, seeded, and chopped tomatoes
  • 1 orange, zested and juiced
  • 1 cup julienned fennel
  • 2 tablespoons chopped garlic
  • 2 tablespoons finely chopped parsley leaves
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 large lobster
  • 2 pounds assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, eel, angler fish, cleaned and scaled
  • 8 ounces mussels
  • 8 ounces littleneck clams
  • 1 pound medium shrimp, peeled and deveined
  • 12 slices sourdough bread, toasted, for serving
Directions

For the Rouille: Combine all the ingredients in a food processor, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Adjust the seasonings with salt and pepper, as needed. Set aside until ready to serve the bouillabaisse. (This will keep covered, in the refrigerator for up to 1 day.)

For the Bouillabaisse: Heat the olive oil in a large stockpot over medium-high heat. Add the onions and celery. Season the vegetables lightly with salt and pepper. Saute for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the bay leaves, peppercorns, and thyme. Add the fish bones, wine, and about 1 quart of water, or enough to cover the bones. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain through a fine-meshed strainer, discarding the bones and solids and reserving the stock.

Return the stock to a large, wide shallow pan with a lid and bring to a simmer. Add the saffron, leeks, tomatoes, orange zest, orange juice, fennel, garlic, and parsley. Season the stock with 1 teaspoon of salt and 1/2 teaspoon of pepper. Add the lobster and cook, covered, for 8 minutes. Add the fish, mussels, and clams and cook, covered, for 6 minutes. Add the shrimp and cook, covered, for an additional 2 to 4 minutes or until everything is cooked through and the shells have opened. Discard any shells that do not open. Adjust seasonings with salt and pepper, if needed.

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 bread on the side of the bouillabaisse. For individual servings, arrange the seafood in shallow dishes. Ladle the stock over the seafood. Drizzle the rouille over the seafood and serve with the bread.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


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