Side Pannel
Bouillabaisse, Part 1 of 2
Ingredients List
- ----------------------------------ROUILLE----------------------------------
- 6 Garlic cloves
- 1 ts Salt
- 12 lg Basil leaves
- 1/3 c Pimento, chopped
- 1/3 c Bread crumbs
- 1 Egg yolk
- 1 c Olive oil
- Hot pepper sauce
Directions
COURT BOUILLION
8 c Water (more as needed,
-up to 10 C)
2 c White wine, dry
1 Onion (coarsely chopped)
1 lg Carrot (cut into
-large pieces)
1 Leek
-(white section only,
-cut into large pieces)
1 Celery stalk
5 lb Fish trimmings (fish
-frames, heads, tails)
BOUILLABAISSE
2 sm Lobsters, live
-(each about 1 1/4 lb)
36 Mussels
36 sm Clams, hard-shelled
2 lb Shrimp (medium-sized)
3 lb Firm-fleshed fish
-(sea bass, red snapper,
-cod, etc.)
1/2 c Olive oil
2 Garlic cloves, minced
1 Leek (white part only,
-julienned)
1 c Carrot, grated
1 c Onion, finely chopped
1 c Fennel, roughly chopped
1 ts Sage
1 Orange peel strip
-(about 1 x 3 inches)
1 pn Saffron
1 Bay leaf
1 c Parsley, roughly chopped
1 c White wine, dry
Salt and pepper to taste
MAKE ROUILLE: In a food processor fitted with the cutting blade, puree all
ingredients (except the olive oil and hot pepper sauce) until finely
minced. With the motor running, add the olive oil through the feed tube in
as thin a continuous stream as possible. Stop occasionally to scrape down
the sides. Add hot pepper sauce to taste. The rouille should be very spicy.
MAKE COURT BOUILLION: Bring water to boil and add all ingredients. Return
to boil, then reduce heat to simmer. Skim scum from top while simmering.
Simmer for 30 minutes. Remove all solids and strain through double layer
of cheesecloth.
MAKE BOUILLABAISSE: Cook lobsters in boiling water for 15 minutes, until
bright red. Remove all meat from tail and claws. Cut into chunks and set
aside. Scrub mussels and clams well to remove sand. De-beard mussels by
pulling black fibers from shell.
Steam mussels and clams over 1 inch of water for about 10 minutes, until
shells open. Discard any unopened mussels or clams. Remove one shell from
each mussel and clam, leaving meat in other shell. Strain clam/mussel broth
through double layer of cheese cloth and reserve 3 cups. Shell the shrimp.
In a large skillet, heat olive oil. Saute onion, leek, carrot, fennel,
garlic, sage, saffron and orange peel until onions are soft and golden.
In a large pot, bring to a boil about 8-10 cups of court bouillon, reserved
clam/mussel broth and about 2 cups wine. Add sauteed vegetables, bay leaf,
parsley and wine and bring to simmer. Add salt and pepper to taste
Cut fish into large chunks. Add fish and shrimp and simmer 8-10 minutes.
Add lobster, mussels and clams and simmer 2 minutes. Serve in soup plates
over garlic toast.
: Continued in Part 2
8 c Water (more as needed,
-up to 10 C)
2 c White wine, dry
1 Onion (coarsely chopped)
1 lg Carrot (cut into
-large pieces)
1 Leek
-(white section only,
-cut into large pieces)
1 Celery stalk
5 lb Fish trimmings (fish
-frames, heads, tails)
BOUILLABAISSE
2 sm Lobsters, live
-(each about 1 1/4 lb)
36 Mussels
36 sm Clams, hard-shelled
2 lb Shrimp (medium-sized)
3 lb Firm-fleshed fish
-(sea bass, red snapper,
-cod, etc.)
1/2 c Olive oil
2 Garlic cloves, minced
1 Leek (white part only,
-julienned)
1 c Carrot, grated
1 c Onion, finely chopped
1 c Fennel, roughly chopped
1 ts Sage
1 Orange peel strip
-(about 1 x 3 inches)
1 pn Saffron
1 Bay leaf
1 c Parsley, roughly chopped
1 c White wine, dry
Salt and pepper to taste
MAKE ROUILLE: In a food processor fitted with the cutting blade, puree all
ingredients (except the olive oil and hot pepper sauce) until finely
minced. With the motor running, add the olive oil through the feed tube in
as thin a continuous stream as possible. Stop occasionally to scrape down
the sides. Add hot pepper sauce to taste. The rouille should be very spicy.
MAKE COURT BOUILLION: Bring water to boil and add all ingredients. Return
to boil, then reduce heat to simmer. Skim scum from top while simmering.
Simmer for 30 minutes. Remove all solids and strain through double layer
of cheesecloth.
MAKE BOUILLABAISSE: Cook lobsters in boiling water for 15 minutes, until
bright red. Remove all meat from tail and claws. Cut into chunks and set
aside. Scrub mussels and clams well to remove sand. De-beard mussels by
pulling black fibers from shell.
Steam mussels and clams over 1 inch of water for about 10 minutes, until
shells open. Discard any unopened mussels or clams. Remove one shell from
each mussel and clam, leaving meat in other shell. Strain clam/mussel broth
through double layer of cheese cloth and reserve 3 cups. Shell the shrimp.
In a large skillet, heat olive oil. Saute onion, leek, carrot, fennel,
garlic, sage, saffron and orange peel until onions are soft and golden.
In a large pot, bring to a boil about 8-10 cups of court bouillon, reserved
clam/mussel broth and about 2 cups wine. Add sauteed vegetables, bay leaf,
parsley and wine and bring to simmer. Add salt and pepper to taste
Cut fish into large chunks. Add fish and shrimp and simmer 8-10 minutes.
Add lobster, mussels and clams and simmer 2 minutes. Serve in soup plates
over garlic toast.
: Continued in Part 2
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