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  • Bouillabaisse, Part 1 Of 2

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    Bouillabaisse, Part 1 Of 2
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 x Garlic cloves
    • 1 tsp Salt
    • 12 lrg Basil leaves
    • 1/3 c. Pimento, minced
    • 1/3 c. Bread crumbs
    • 1 x Egg yolk
    • 1 c. Extra virgin olive oil Warm pepper sauce
    • 8 c. Water (more as needed, up to 10 C)
    • 2 c. White wine, dry
    • 1 x Onion (coarsely minced)
    • 1 lrg Carrot (cut into large pcs)
    • 1 x Leek (white section only, cut into large pcs)
    • 1 x Celery stalk
    • 5 lb Fish trimmings (fish frames, heads, tails)
    • 2 sm Lobsters, live (each about 1 1/4 lb)
    • 36 x Mussels
    • 36 sm Clams, hard-shelled
    • 2 lb Shrimp (medium-sized)
    • 3 lb Hard-fleshed fish (sea bass, red snapper, cod, etc.)
    • 1/2 c. Extra virgin olive oil
    • 2 x Garlic cloves, chopped
    • 1 x Leek (white part only, julienned)
    • 1 c. Carrot, grated
    • 1 c. Onion, finely minced
    • 1 c. Fennel, roughly minced
    • 1 tsp Sage
    • 1 x Orange peel strip (about 1 x 3 inches)
    • 1 pch Saffron
    • 1 x Bay leaf
    • 1 c. Parsley, roughly minced
    • 1 c. White wine, dry Salt and pepper to taste

    Directions

    1. MAKE ROUILLE: In a food processor fitted with the cutting blade, puree all ingredients (except the extra virgin olive oil and warm pepper sauce) till finely chopped. With the motor running, add in the extra virgin olive oil through the feed tube in as thin a continuous stream as possible. Stop occasionally to scrape down the sides. Add in warm pepper sauce to taste. The rouille should be very spicy.
    2. MAKE COURT BOUILLION: Bring water to boil and add in all ingredients. Return to boil, then reduce heat to simmer. Skim scum from top while simmering.
    3. Simmer for 30 min. Remove all solids and strain through double layer of cheesecloth.
    4. MAKE BOUILLABAISSE: Cook lobsters in boiling water for 15 min, till bright red. Remove all meat from tail and claws. Cut into chunks and set aside. Scrub mussels and clams well to remove sand. De-beard mussels by pulling black fibers from shell.
    5. Steam mussels and clams over 1 inch of water for about 10 min, till shells open. Throw away any unopened mussels or possibly clams. Remove one shell from each mussel and clam, leaving meat in other shell. Strain clam/mussel broth through double layer of cheese cloth and reserve 3 c.. Shell the shrimp.
    6. In a large skillet, heat extra virgin olive oil. Saute/fry onion, leek, carrot, fennel, garlic, sage, saffron and orange peel till onions are soft and golden brown.
    7. In a large pot, bring to a boil about 8-10 c. of court bouillon, reserved clam/mussel broth and about 2 c. wine. Add in sauteed vegetables, bay leaf, parsley and wine and bring to simmer. Add in salt and pepper to taste
    8. Cut fish into large chunks. Add in fish and shrimp and simmer 8-10 min.
    9. Add in lobster, mussels and clams and simmer 2 min. Serve in soup plates over garlic toast.
    10. Continued in Part 2

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