Bouillabaisse With Sauce Rouille Recipe Recipe

Name: Bouillabaisse With Sauce Rouille Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounce fish, rascasse; 7 ounce fish, red mullet; 7 ounce fish, conger eel; 7 ounce fish, John Dory; 7 ounce prawn, or possibly lobster meat; 10 ounce mussel, in the shell; 6 Tbsp. minced shallot; 2/3 c. sliced leek; 3 Tbsp. crushed garlic; 2/3 c. sliced fennel; 1 sprg fresh thyme; 4 x fresh sprigs parsley; 2 x fresh bay leaf; 1 ounce dry orange, peel; 1/2 c. extra virgin olive oil; 2 tsp saffron; 1 1/4 c. spring water; 1 c. fish stock; 1 c. dry white wine; 1/2 c. dry vermouth; 3 lrg tomato, peeled, minced; 6 slc baguette, croute Sauce Rouille; 1 x boiled potato, peeled, crushed; 1 x roasted red pepper; 1 pch saffron; 2 x cloves of garlic; 1 x salt and pepper; 2 c. extra virgin extra virgin olive oil

Servings: persons

7 ounce fish, rascasse
7 ounce fish, red mullet
7 ounce fish, conger eel
7 ounce fish, John Dory
7 ounce prawn, or possibly lobster meat
10 ounce mussel, in the shell
6 Tbsp. minced shallot
2/3 c. sliced leek
3 Tbsp. crushed garlic
2/3 c. sliced fennel
1 sprg fresh thyme
4 x fresh sprigs parsley
2 x fresh bay leaf
1 ounce dry orange, peel
1/2 c. extra virgin olive oil
2 tsp saffron
1 1/4 c. spring water
1 c. fish stock
1 c. dry white wine
1/2 c. dry vermouth
3 lrg tomato, peeled, minced
6 slc baguette, croute Sauce Rouille
1 x boiled potato, peeled, crushed
1 x roasted red pepper
1 pch saffron
2 x cloves of garlic
1 x salt and pepper
2 c. extra virgin extra virgin olive oil

1
Drizzle a little of the oil over the fish.
2
Saute/fry shallots, garlic and leeks in the remaining oil.
3
Add in the vermouth and wine.
4
Bring to a boil then add in the fish stock, saffron, thyme, parsley, bay leaves, spring water, orange peel, tomatoes and the fish.
5
Bring back up to a boil and simmer 4 to 7 min till fish is cooked.
6
Arrange the fish in bowls and cover with broth.
7
Cut the baguette on the bias into long and thin slices.
8
Brush each slice with extra virgin olive oil on both sides.
9
Toast on a wire rack on a baking sheet for 3 min in a 400 degree F. oven.
10
Sauce Rouille:Blend all ingredients except the extra virgin olive oil in a food processor.
11
Gradually add in the extra virgin olive oil till the sauce is emulsified.

1534

kcal

Calories

152

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 7 ounce fish, rascasse, 7 ounce fish, red mullet, 7 ounce fish, conger eel, 7 ounce fish, John Dory, and more.

Yes, Bouillabaisse With Sauce Rouille Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bouillabaisse With Sauce Rouille Recipe

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