Best Bouillabaisse With Rouille Topped Croutons Recipes

BOUILLABAISSE WITH ROUILLE

Steps:

• For the stock:
• Add all ingredients into a large stockpot and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain, reserving the stock, and cool in an ice water bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
• For the bouillabaisse:
• In another large, wide and shallow pan, over medium heat, add 2 tablespoons olive oil. When the oil is hot, add the onion and fennel, cook for 2 minutes. Deglaze with the Pernod, and add the tomatoes, fish stock, seaweed, hot Italian peppers, crushed red pepper and season with salt and pepper. Add the lobster meat and cook for 3 minutes, covering the pot with aluminum foil or lid. Then add the rest of the seafood and cook, covered for about 6 minutes until the clams and mussels have opened.
• For the rouille:
• In a food processor, combine the roasted red pepper, garlic, bread, egg yolk, Dijon, lemon juice and salt and pepper. While the food processor is still on, slowly drizzle in the olive oil.
• Serve the Bouillabaisse in bowls with the toasted bread and Rouille on the side.

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.

BOUILLABAISSE

Steps:

• Make croutons:
• Preheat oven to 250°F.
• Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake in middle of oven until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
• Make soup:
• Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
• Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
• Add thicker pieces of fish to soup and simmer, uncovered, 2 minutes. Stir in remaining fish and lobster, including juices, and simmer, uncovered, until they are just cooked through, 3 to 5 minutes.
• Stir 3 tablespoons broth from soup into rouille until blended. Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and lobster from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
• Top each serving with 1 teaspoon rouille and serve remainder on the side.

BOUILLABAISSE WITH ROUILLE (FRENCH FISH STEW)

Steps:

• Bouillabaisse: Pull out a large soup pot, heat the olive oil in it over medium heat. Add in the leeks and onions and saute for about 10 minutes, until they are soft. Once soft, add in the garlic, bay leaves, carrots and quite a few rounds of freshly ground black pepper. Leave that to saute for about another 5-10 minutes.
• Stir the potatoes into the pot along with the fennel seed, orange peel, thyme and marjoram. Saute for about 10 minutes, stirring frequently.
• Add in the stock or clam juice and water. Add in the tomatoes and squeeze in the juice from the lemon (watch no lemon pits fall in). Simmer for about 15 minutes, at which time the carrots should be tender and the potatoes cooked, but still firm.
• This is a good point to make the Rouille (and toasted bread if you are using), while the broth simmers, so skip ahead to that step if you haven't already.
• Add in the fish (not the shellfish yet), as well as the saffron and parsley and simmer for about 5 minutes. Then add the shellfish and cook until shells open up (ie with mussels and clams), and the prawns are pink and firm. Adjust the seasoning with sea salt and get ready to serve ASAP.
• Rouille: Mix together the bread crumbs, parmesan and cayenne. Add the water and blend into a paste. Stir in the basil, parsley and olive oil. Rouille should be hot and flavourful so add more hot spice if you like.
• As soon as the seafood is done, remove the bay leaves and orange peel, then ladle into warm bowls and serve with a spoonful of rouille on top and bread on the side. Alternatively, top each bowl with slices of toasted french bread topped with rouille.