PROVENCAL FISH STEW WITH ROUILLE
Categories Soup/Stew Fish Vegetable Sauté Stew Dinner Halibut Fennel Leek White Wine Winter Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix mayonnaise, garlic, and cayenne in small bowl. Cover and chill rouille. (Can be prepared 1 day ahead.)
- Place fennel fronds, thyme sprigs, and orange peel on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add fennel bulb and leek and sauté until soft, about 8 minutes. Add wine and saffron; bring to boil. Add broth and bouquet garni; return to boil. Cover, reduce heat to medium-low, and simmer 45 minutes. Add fish and simmer until opaque in center, about 5 minutes.
- Meanwhile, preheat oven to 375°F. Brush baguette slices with remaining 1 tablespoon oil. Arrange on baking sheet. Bake until golden brown, about 8 minutes. Spread rouille on toasts. Ladle stew into wide soup bowls, top with toasts, and serve.
BOUILLABAISSE WITH ROUILLE (FRENCH FISH STEW)
Bouillabaisse is a fish stew, originating from the south of France (Marseilles). I believe the story of the dish is much like that of Ciopinno. Years ago I worked at a restaurant in Zurich, called Bouillabaisse...which they were famous for. This brings back some memories, although I couldn't tell you if this recipe is truly authentic or not. I do know that traditionally the broth is served with toasted bread topped with rouille inside the bowl, and the fish and seafood are on the side. This recipe calls for topping the stew with the rouille and serving bread on the side. I think any combination of all three items would be delicious! Note that the combination of the fish and seafood doesn't really matter, basically 3 lbs of whatever your favourites are.
Provided by magpie diner
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 29
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.
SEAFOOD STEW WITH SAFFRON AND ROUILLE
Provided by Moira Hodgson
Categories dinner, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the rouille. Preheat broiler. Cut the pepper into thick strips and place them face down on foil paper on a broiling rack. Broil until the skins are charred. Place in a closed paper bag for a few minutes, then peel off the skin.
- Put the pepper strips in the jar of a blender with bread crumbs, egg yolks and the garlic. Puree. Very gradually, little by little, add the olive oil until you have a thick, mayonaise-like sauce. Season with salt and pepper. Place in a bowl and set aside.
- Meanwhile, put the potatoes on to boil. Rinse the leeks, slice them and rinse the slices carefully to remove any traces of grit.
- Bring the wine to boil, add the saffron and set aside. Heat the butter and oil in a heavy casserole and soften the leeks with the garlic. When soft, add the tomatoes, thyme and the saffron-white wine mixture. Cover and allow to simmer gently for 10 to 15 minutes, adding a little water or wine if it gets dry.
- Meanwhile, debeard the mussels and wash them thoroughly, discarding any that are open and refuse to close when tapped, or that are broken. Place the shrimp in a small bowl of cold water and add salt.
- Rinse the shrimp. Add the mussels, shrimp and scallops to the casserole. Cook until the mussels have opened (three to four minutes). Serve the stew in soup bowls, ladling on the sauce. Serve the potatoes and the rouille separately.
Nutrition Facts : @context http, Calories 1026, UnsaturatedFat 53 grams, Carbohydrate 50 grams, Fat 69 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 12 grams, Sodium 1616 milligrams, Sugar 7 grams, TransFat 0 grams
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- Heat the oil in a large pan and gently fry the onion, celery and fennel for 5 minutes or until soft. Add the fennel seeds, chilli and garlic, then fry for another minute.
- Add the wine/vermouth and turn up the heat. Bubble for 2 minutes to evaporate most of the alcohol. Add the tomatoes, tomato purée, bay leaf and fish stock. Bring to a boil, then reduce the heat and simmer gently, covered with a lid, for 20 minutes.
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