Best Bouillabaisse With Orange Zest Fennel And Saffron Recipes

BOUILLABAISSE

Steps:

• Make the rouille: Puree the mayonnaise, roasted red peppers, olive oil, lemon juice, garlic and a pinch of salt in a blender until smooth. Transfer to a small bowl; refrigerate until ready to serve.
• Prepare the bouillabaisse: Grate the tomato flesh on the large holes of a box grater down to the skins; reserve the skins separately. Peel and devein the shrimp, reserving the shells and tails for the broth; clean and debeard the mussels. Refrigerate the seafood until ready to use.
• Make the broth: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the shrimp shells and tails and cook, stirring, until bright red, about 3 minutes. Stir in the tomato paste until incorporated, about 30 seconds. Add the clam juice, 4 cups water, the reserved tomato skins, the orange zest and 1/4 cup of the sliced fennel. Bring to a boil, then reduce the heat to medium; simmer until the liquid is reduced to about 4 cups, 12 to 15 minutes. Strain the broth through a fine-mesh sieve set over a bowl, pressing on the solids to extract the liquid; reserve the broth.
• Wipe out the pot and heat the remaining 3 tablespoons olive oil over medium heat. Add the remaining fennel, the shallot, garlic and a pinch of salt; partially cover and cook, stirring occasionally, until the fennel begins to soften, about 5 minutes. Add the reserved grated tomato flesh and cook, stirring, until slightly thickened, about 2 minutes. Stir in the saffron, then add the wine and simmer until the liquid is reduced by about two-thirds, about 4 minutes. Add the reserved broth and return to a simmer.
• Add the mussels to the pot; cover and cook 4 minutes. Add any thick pieces of fish and cook, covered, 2 minutes. Add the remaining fish and the shrimp and cook, covered, until the mussels open and the fish and shrimp are just cooked through, 3 to 4 more minutes. (Discard any mussels that do not open.) Season with salt and pepper.
• Spread the baguette with the rouille and serve with the bouillabaisse. Sprinkle with parsley.

BOUILLABAISSE

Steps:

• Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
• Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
• Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
• Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

BOUILLABAISSE WITH ORANGE ZEST, FENNEL AND SAFFRON

Steps:

• Put olive oil in a casserole or large saucepan over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Add zest, fennel, saffron and chili, and cook for about a minute. Add tomatoes, and turn heat to medium-high. When mixture boils, reduce heat to medium, and cook 10 to 15 minutes, stirring occasionally, until it becomes sauce-like.
• Add monkfish and raise heat to medium-high. When mixture boils, reduce heat to medium-low and cook, stirring occasionally, until the monkfish begins to lose its rubbery quality, 10 minutes or so.
• Add clams, raise heat to high, and stir; when mixture boils, reduce heat to low, cover, and cook until clams begin to open, 5 to 10 minutes. Add shrimp and white fish, stir, and cover. Cook, stirring gently once or twice, until white fish is just about done (a thin-bladed knife will pierce it with little resistance), about 5 minutes. (If mixture is very thick, add a cup or so of hot water.) Stir in garlic, and cook 1 minute more. Stir in parsley and serve, with crusty bread.

BOUILLABAISSE

Steps:

• Prepare fish Follow the instructions on pages 120-121 to fillet the fish (or have the fishmonger do this, giving you the head and bones); then skin the fillet (see note). You should end up with 3 to 4 pounds of fish fillets and 2 to 3 pounds of bones and heads. Cut the bones crosswise into 4-inch pieces and the fish into 2- to 3-inch pieces (make them uniform so they cook evenly). For the marinade, stir together 2 tablespoons Pernod, 1/2 teaspoon salt, and 1/4 teaspoon pepper; pour over the fish, turn the pieces to coat, then cover and refrigerate for 1 to 3 hours, turning the fish again halfway through. (Do not marinate longer than 3 hours or the texture of the fish will start to deteriorate.)
• Make stock Combine the fish bones and heads, leeks, celery, fennel, orange zest, tomatoes, remaining 2 tablespoons Pernod, wine, bay leaf, and the water in a large stockpot. Bring to a boil, then reduce heat so the liquid is at a simmer, and cook for 30 minutes, skimming the foam from the surface with a ladle every so often. Strain the stock by pouring it through a cheesecloth-lined sieve, pressing on the solids with the ladle to extract as much liquid as possible from fish heads and bones (this will add body to the stock). Discard the solids, and strain the stock again (using clean cheesecloth) to remove any remaining solids, without pressing this time. Set the stock aside in a clean pot. Reserve 1/2 cup stock for rouille.
• Make rouille and croutons Ladle the reserved stock over the bread cubes and let soak for 10 minutes, then squeeze the bread with your hands (save the broth in case you need to thin the rouille). Puree garlic in a food processor or a blender, then add bread, saffron, cayenne, salt, and egg yolk, and puree until combined. With the motor running, add the oil in a slow, steady stream, mixing until the sauce is emulsified. If it seems too thick-it should be spreadable like mayonnaise-you can thin it with some of the reserved stock. Meanwhile, heat the oven to 350°F. Brush the tops of the croutons lightly with oil, and toast until lightly browned, about 10 minutes.
• Finish stew When you are about ready to serve, return the stock to the stove and add the saffron and potatoes. Bring to a boil, then reduce heat, and cook at a rapid simmer for 10 minutes. Continue simmering until the potatoes are fork-tender, about 5 minutes. Add the fish from the marinade to the pot. Cook over low heat (the stock should be at a gentle simmer) until the fish is just cooked through and opaque throughout, about 5 minutes. Remove each piece of fish as soon as it is ready. Taste, and season broth with salt and pepper and a splash (or two) of Pernod, if desired.
• Serve Ladle broth and potatoes into bowls, and divide fish evenly among servings. Spread some of the croutons with rouille for floating on top, and serve the remaining croutons and rouille on the side. If desired, you can stir some rouille into the broth at the table.
• SKINNING A FILLET
• Lay fillet skin side down. Holding the tail of the fish in one hand, insert a slicing knife with a flexible blade between the skin and flesh. Keeping the knife at a 45-degree angle and cutting toward the skin, slice from tail to head to remove skin; you may need to move the knife from side to side slightly as you cut. You might also need to stop every now and then to get a firmer grip on the slippery skin (or hold with a paper towel).
• Bouillabaise Tips
• To make the stock ahead of time, wait to buy the fish you will use in the stew and ask your fishmonger for scraps of similar fish to use in the stock. Then freeze the stock in tightly sealed containers for up to 2 months and thaw in the refrigerator before proceeding. Or make the stock as instructed (with the fish that will be served in the stew), let cool, and refrigerate overnight in a covered container.
• If you're making the stock ahead of time, you can also make the rouille (since it calls for some of the stock, or you could use water instead). Cover and refrigerate overnight, then let it come to room temperature before serving.
• Equipment
• You'll need to use a pot that is large enough to hold all of the ingredients, with about 3 inches to spare on top. (If you're not sure, pile the raw ingredients together in the pot before cooking.)
• To strain the stock, line a fine sieve with cheesecloth; you'll have to do this step twice, each time with clean cheesecloth. Or pass the stock mixture through a food mill fitted with a coarse disk, then through a cheesecloth-lined sieve.
• Ingredients
• It's not so important which type of fish you choose, but rather that the fish is as fresh as can be, and that you have a variety, anywhere from four to seven types. Preferably the variety will include contrasting tastes (mild and briny) and textures (firm and flaky). The ones listed here are suggestions; buy whatever is fresh at your local fish market.
• Traditional recipes for bouillabaisse do not contain any shellfish, but now many versions do. Cockles, which are similar to small clams, cherrystones, or littlenecks, would make a lovely addition, as would mussels.
• Pernod, an anise-flavored apéritif, reinforces the flavor of the fennel. Pastis is equally appropriate.