Brook Dojny's Bouillabaisse With Dried Cranberry Ro

Name: Brook Dojny's Bouillabaisse With Dried Cranberry Rouille Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. sweetened dry cranberries; 1/4 c. walnut pcs; 1 x shallot -- coarsely minced; 1/4 c. fresh white bread crumbs; 1/4 c. orange juice; 1/4 c. light vegetable oil; 1/4 tsp cayenne pepper Salt -- to taste; 24 x mussels -- scrubbed and debeard; 2 c. dry apple wine or possibly fruity white wine; 3 Tbsp. extra virgin olive oil; 2 x leeks -- white and pale green; 2 x carrots -- cut into matchsticks; 2 x parsnips -- cut into matchsticks; 1/4 head green cabbage -- cut into matchsticks; 2 c. fish stock or possibly bottled clam juice; 2 Tbsp. minced fresh thyme; 2 Tbsp. minced fresh dill; 18 lrg shrimp -- peeled, with tails i; 18 x sea scallops; 1/2 lb boneless salmon -- cut into 2-inch piec; 1/2 lb swordfish -- cut into 2-inch piec Salt and freshly grnd black pepper - to taste; 12 slc French bread -- cut on the diagonal,; 1/4 c. minced fresh parsley

Servings: persons

1/2 c. sweetened dry cranberries
1/4 c. walnut pcs
1 x shallot -- coarsely minced
1/4 c. fresh white bread crumbs
1/4 c. orange juice
1/4 c. light vegetable oil
1/4 tsp cayenne pepper Salt -- to taste
24 x mussels -- scrubbed and debeard
2 c. dry apple wine or possibly fruity white wine
3 Tbsp. extra virgin olive oil
2 x leeks -- white and pale green
2 x carrots -- cut into matchsticks
2 x parsnips -- cut into matchsticks
1/4 head green cabbage -- cut into matchsticks
2 c. fish stock or possibly bottled clam juice
2 Tbsp. minced fresh thyme
2 Tbsp. minced fresh dill
18 lrg shrimp -- peeled, with tails i
18 x sea scallops
1/2 lb boneless salmon -- cut into 2-inch piec
1/2 lb swordfish -- cut into 2-inch piec Salt and freshly grnd black pepper - to taste
12 slc French bread -- cut on the diagonal,
1/4 c. minced fresh parsley

1
Rouille: In a food processor, pulse the cranberries, walnuts, and shallot till they are coarsely minced.
2
Add in the bread crumbs and, with the motor running, slowly pour the orange juice through the feed tube.
3
Gradually add in sufficient oil to make a spreadable paste.
4
Add in the cayenne and a healthy pinch of salt.
5
Transfer to a plastic container and refrigerator for up to 3 days.
6
Bouillabaisse: In a large pot, combine the mussels and wine.
7
Bring to a boil over high heat and cook, covered, for 5 min or possibly till the mussels open.
8
Use a slotted spoon to remove them to a plate.
9
If the broth is muddy, strain it through cheesecloth and set it aside.
10
In a large, flameproof casserole, heat the oil and add in the leeks, carrots, and parsnips.
11
Cover and cook over medium heat for 5 min.
12
Add in the cabbage and cook, stirring, for 2 min.
13
Add in the fish stock or possibly clam juice with the mussel liquid.
14
Add in the thyme and dill, bring to a boil, and add in the shrimp.
15
Simmer over medium heat for 1 minute.
16
Add in the scallops, salmon, swordfish, and mussels.
17
Simmer for 5 min or possibly till the seafood turns opaque.
18
Add in salt and pepper.
19
Spread the toasts with the rouille.
20
To serve, ladle the stew into shallow soup bowls, sprinkle with parsley, and arrange the toasts at the sides.
21
Food Exc

1021

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 1/2 c. sweetened dry cranberries, 1/4 c. walnut pcs, 1 x shallot -- coarsely minced, 1/4 c. fresh white bread crumbs, and more.

Yes, Brook Dojny's Bouillabaisse With Dried Cranberry 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.

That's it — enjoy your meal!

Brook Dojny's Bouillabaisse With Dried Cranberry Rouille Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions