Seafood Ragout With Rouille

By davidgoodman

Ingredients

• 1 c. olive oil
• 1 c. sliced onions
• 1 c. sliced carrots
• 1 c. sliced celery
• 1 c. leeks, cut in julienne strips
• 8 c. court bouillon
• 1 garlic clove, finely minced
• pinch of saffron
• 1 tbsp. Pernod
• 1 1/2 lb. of sea bass, filleted (remove fine bones) and cut into 15 pieces
• 1 1/2 lb. of red snapper, filleted (remove fine bones) and cut into 15 small pieces
• 20 sea scallops, cleaned
• 20 shrimp, peeled and deveined
• 12 mussels, debearded and cleaned
• 12 littleneck clams, cleaned
• 1 c. quartered tomatoes, peeled and seeded
• 1 tbsp. finely chopped parsley Rouille

Details

Servings 1

Preparation

Step 1

1. In a large pot, heat the olive oil and add the onions, carrots, celery and leeks. Cook, while stirring, until translucent, about five minutes.

2. Add four cups of the court bouillon and simmer for 20 minutes. Add the garlic, saffron and Pernod. Keep hot.

3. Make Rouille (see recipe separately).