Bouillabaisse Et Rouille

* Exported from MasterCook *

BOUILLABAISSE ET ROUILLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
3 lb Assorted white fish *
1/3 c Olive oil
5 Garlic cloves, chopped
5 To 10 Saffron threads
1 pn Thyme
2 lg Onions, coarsely chopped
3 lb Clean fish bones **
5 lg Tomatoes ***
1 Bouquet garni ****
2 Carrots, coarsely chopped
2 Leeks, coarsely chopped
Salt and freshly ground
-pepper
6 c Water
1 1/4 c Dry white wine
2 lb Clams, washed
1 t Saffron threads
2 ts Pernod
2 Baguettes (French bread) cut
-diagonally into thin slices
2 lg Garlic cloves, peeled
1 Rouille (see recipe)

* such as sea bass, flounder, red snapper, grouper,
perch, sole, pike, haddock, and cod. ** (remove fins,
skin, etc. and all traces of blood) *** peeled, cored,
seeded and chopped. **** 1 bay leaf, 1 thyme sprig, 6
parsley sprigs pinch each of grated orange peel,
ground fennel seeds, basil, and oregano.

Provencal fish stew with garlic toast and Red Pepper
Mayonnaise

Fillet the fish or have your fishmonger do it for you.
Save the bones. Cut the fish into 1-in (2.5-cm)
chunks. Marinate with 2 tablespoons olive oil, 1 clove
chopped garlic, a few saffron threads, and a pinch of
thyme for at least 1 hour.

Saute the onions and remaining chopped garlic in 4
tablespoons olive oil for 4 minutes. Add the fish
bones, tomatoes, bouquet garni, orange peel, fennel
seeds, basil, oregano, carrots, leeks, salt and
pepper, and cook covered for 10 minutes. Add the water
and 1 cup of the wine and bring to a boil. Simmer
uncovered for 30 minutes, using a wooden spoon from
time to time to crush the bones. Remove from the heat.
Blend the mixture in a blender for a few seconds and
then strain it into a soup pot through a fine strainer
lined with cheesecloth. Discard the residue in the
strainer. Taste the stock for seasoning. If it tastes
a little thin, reduce over high heat for a few minutes
until the flavor is more fully developed.

Add the clams and simmer until they just begin to
open. Add the fish and the remaining wine and cook at
a rolling boil for 10 minutes. Add the saffron threads
and continue to cook for another 5 minutes. Taste and
season with Pernod, salt and pepper. Pour into warmed
individual bowls.

Meanwhile dry the baguette slices in the oven for a
few minutes and then rub them with the whole cloves of
garlic. Top the slices of bread with plenty of rouille
and float them in the bowls of soup. Serve immediately.

Michael Roberts writing in the Oregonian FOODday,
1/12/93.

Posted by Stephen Ceideburg



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