Bouillabaise
Recipe courtesy of Pilar Sanchez
Bouillabaise
- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 1 hr 10 min
- Cook: 30 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 1 hr 10 min
- Cook: 30 min
- Yield: 4 servings
Ingredients
1 large pinch saffron, toasted in a saute pan then mixed with 3 tablespoons hot water
4 cloves garlic, crushed
1/2 pound snapper fillet, cut into 2-inch pieces
1/2 pound monkfish fillet, cut into 2-inch pieces
1/2 pound John Dory, cut into 2-inch pieces
1/2 pound sea bass fillet, cut into 2-inch pieces
Olive oil
1 onion, cut into medium dice
1 leek, cut into thin rings
2 celery stalks, sliced
1 can Roma tomatoes
1 orange, zested
Pinch fennel seeds
2 quarts rich fish fumet
2 tablespoons pastis
Salt and pepper
For the garnish:
1 cup rouille (4 cloves garlic, 2 egg yolks*, 2 teaspoons cayenne pepper, 1 cup olive oil, salt)
1 baguette, sliced and toasted
Grated Gruyere
2 tablespoons chopped parsley
Directions
- Place the saffron, garlic and fish into a mixing bowl. Drizzle with a little olive oil and toss to coat. Refrigerate for at least 1 hour.
- Saute the onion, leek and celery in olive oil until tender. Add the tomatoes, orange zest and fennel seeds and cook for about 5 minutes. Add the fumet and pastis. Bring to a boil and reduce to a simmer. Add the fish and cook until just done. Season with salt and pepper.
- To serve, place a baguette slice in the bottom of a serving bowl and top with a spoonful of rouille and a bit of cheese. Top with the fish soup. Garnish with parsley.
- To make the rouille, using either a mortar and pestle or a food processor, puree the garlic, egg yolks and cayenne pepper until smooth. Slowly drizzle in the olive oil and whisk to incorporate as you would for a mayonnaise. Season, to taste, with salt.
- *RAW EGG WARNING
- Food Network Kitchens 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.
