BOUILLABAISSE

Bouillabaisse image

Provided by R. W. Apple Jr.

Categories dinner, one pot, soups and stews, main course

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 11

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Ingredients

3 1/2 to 4 pounds mixed fish fillets (John Dory, red mullet, red snapper, porgy, pompano, striped bass, monkfish, grouper, hake), cut into 3-inch chunks
1 tablespoon pastis (Ricard or Pernod)
1 1/2 to 2 teaspoons saffron threads, crumbled
3/4 cup olive oil
Salt and freshly ground black pepper
4 quarts Fish Stock for Bouillabaisse (see recipe), plus a few tablespoons for rouille
2 pounds (about 3 large) potatoes, peeled and cut into 1/2-inch slices
Cayenne pepper
4 to 5 cloves peeled garlic
1 small hunk country bread, crust removed
1 baguette or loaf of country bread, cut into slices and dried in oven

Steps:

In a large mixing bowl, combine fish, pastis, two pinches of saffron and 1/2 cup olive oil. Season lightly with salt and pepper, and mix well without breaking up fish. Cover, and refrigerate for at least three hours.
In a large heavy-bottomed stockpot, combine fish stock and remaining saffron. Place over high heat, and bring to a rapid boil. Add potatoes, and cook for 7 minutes. Add largest, firmest pieces of fish from the bowl, and cook for 2 minutes. Add remaining pieces of fish, and continue to boil until potatoes are tender, about 10 more minutes. Season with salt, pepper and cayenne to taste.
Prepare the rouille: Crush 2 to 3 cloves garlic, and use a mortar and pestle to mash with a pinch of cayenne pepper. Dunk hunk of bread into 2 to 3 tablespoons hot fish stock, squeeze out liquid, and add to mortar. Mash well.
Take 2 to 3 slices potato from Bouillabaisse, and mash with pestle into a thick paste. Gradually add remaining olive oil, drop by drop, mashing mixture in a circular motion until thick and smooth. (If mixture breaks up, add a teaspoon or two of hot fish stock or a little more soup-soaked bread.) Season with salt and pepper to taste.
To serve, remove fish and potatoes from soup, and arrange on a large serving platter. Ladle some soup over fish, and keep warm. Rub slices of bread with 2 cloves garlic, and place in a dish on the table along with bowl of rouille. Have diners dab croutons with rouille and place them in soup plates. Ladle soup over croutons, and place a serving of fish and potatoes into each plate.

Nutrition Facts : @context http, Calories 538, UnsaturatedFat 18 grams, Carbohydrate 35 grams, Fat 24 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 4 grams, Sodium 1598 milligrams, Sugar 3 grams, TransFat 0 grams

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