Recipe courtesy of Pilar Sanchez

Bouillabaise

Name: Bouillabaise
Prep time: P0Y0M0DT1H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Cuisine: european
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; 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

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Level: Intermediate
Total: 1 hr 40 min

Prep: 1 hr 10 min
Cook: 30 min

Yield: 4 servings

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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.

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Show: Melting Pot

Episode: Mediterranean--Coastal Cuisine

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