Bouillabaisse At Castle Moffett

Bouillabaisse At Castle Moffett
Bouillabaisse At Castle Moffett

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • ROUILLE:

  • 4

    cups cubed country bread

  • 1/2

    cup dry white wine

  • 2

    teaspoons saffron threads soaked in

  • 1

    tablespoon hot water

  • 6

    tablespoons mayonnaise

  • 4

    garlic cloves minced

  • 1/2

    teaspoon hot pepper flakes

  • 1/2

    teaspoon salt

  • 2/3

    cup extra-virgin olive oil

  • BOUILLABAISSE:

  • 3

    pounds white fish (such as halibut, monkfish, grouper, cod)

  • 2

    lobsters - (1 lb ea) cut into pieces

  • 1

    pound shrimp

  • 6

    ounces scallops

  • 1

    pound mussels

  • 4

    ounces calamari

  • 1/2

    teaspoon saffron - (to 1) soaked in

  • 1/8

    cup hot water

  • 6

    ounces leeks chopped

  • 6

    ounces garlic finely chopped

  • 6

    ounces onion chopped

  • 2

    carrots finely chopped

  • 2

    celery stalks finely chopped

  • 1

    can diced tomatoes - (28 oz) (add 1/4 tspn baking soda if tomatoes are too tart)

  • 1/2

    teaspoon cayenne pepper

  • 1/2

    teaspoon red pepper flakes

  • 1

    bouquet garni (2 bay leaves, 1 tarragon sprig, 4 thyme sprigs, 2 whole cloves, and 6 peppercorns)

  • 4

    ounces olive oil - (to 6)

  • Salt to taste

  • 3

    quarts fish stock

  • 1/4

    cup dry white wine

  • 1

    lemon juice and zest

  • 1

    teaspoon orange zest

  • 1/4

    cup Pernod

  • 1/4

    cup finely-chopped parsley

Directions

For the Rouille: In a bowl, soak the bread in the wine for 5 minutes. In a small dish, soak the saffron in 1 tablespoon hot water for 5 minutes. In a food processor, puree together bread/wine mixture, saffron/water mixture, mayonnaise, garlic, salt and hot pepper flakes until smooth. With machine running, pour in the oil in a thin steady stream until creamy. Refrigerate. For the Bouillabaisse: Clean and chunk the fish. Marinate it into a large stainless steel bowl and add 1/4 of each: onions, leeks, garlic; all of the tomatoes, cayenne pepper, red pepper flakes, bouquet garni and 2 ounces of the olive oil. Cover and refrigerate for at least 5 hours or preferably overnight. Heat remaining olive oil in a large Dutch oven and sautee leeks, onions, carrots and celery for 5 minutes. Add garlic and saute for a few minutes but do not let garlic turn brown. Add wine, orange zest, fish marinate (not the fish) salt (may be omitted) and fish stock. Bring to a simmer for 15 minutes over a medium heat and skim if necessary. Add the saffron. Add the fish, lobster, mussels. Cook for 5 to 10 minutes or until the seafood is almost done. Add the shrimp, scallops, callamari, lemon juice and zest and cook for 3 to 5 minutes, or until all the seafood is done. Heat Pernod briefly, ignite, and pour over the bouillabaisse. Assembly: Divide the bouillabaisse among the bowls and top with a dollop of rouille. Serve with toasted bread rounds. This recipe yields ?? servings.

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