Bouillabaisse and homemade rouille
Ingredients
Instructions
- 2 kg Firm-fleshed fish fillets (monkfish, gurnard, scorpionfish, halibut, snapper, bass or grouper)
- 1 kg Seafood (shrimp, lobster, octopus, crab, squid ring, scallop)
- 4 tbsp. tablespoons extra virgin olive oil
- 2 minced garlic cloves
- 2 large chopped onions
- 2 leeks, sliced
- 400 g tinned tomatoes with their juice
- 1 tbsp. tablespoon chopped fresh thyme
- 2 tbsp. tablespoon chopped fresh basil
- 2 tbsp. tablespoon chopped fresh parsley
- 2 bay leaves
- 2 tbsp. tablespoon grated orange zest
- 1 tbsp. teaspoon Pistils of saffron
- 25 cl Dry white wine
- 2 l Fish fumet (or boiling water)
- Salt
- Black pepper from the mill
For the rust:
- 6 peeled garlic cloves
- 1⁄2 tsp. salt
- 1⁄2 tsp. teaspoon crushed saffron pistils
- 2 egg yolks
- 25 cl Extra virgin olive oil
- Remove the bones and skin from the fish fillets and cut the flesh into 2.5 cm cubes. Clean seafood.
- Shell the prawns, keeping the tail. Eliminate the dorsal vein.
- In a pot, heat the oil and fry the garlic, onions and leeks, about 5 minutes.
- Add the tomatoes, thyme, basil, parsley, bay leaves, orange zest, saffron, wine and broth (or water).
- Bring to a boil, then simmer over low heat for 30 minutes.
- Place the fish cubes and seafood in the pot and continue cooking for about 10 minutes, until tender. Add salt and pepper.
- Serve the bouillabaisse hot with the rouille.
- For the rouille: place the garlic, salt, saffron and egg yolks in the bowl of the food processor.
- Mix quickly then for in the oil in a thin stream, continuing to swirl, until you obtain the consistency of mayonnaise, thick and creamy.
Bouillabaisse and homemade rouille
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Bouillabaisse and homemade rouille Recipe – Bouillabaisse and homemade rouille Recipes
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