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  • Bouillabaisse With Red Pepper Rouille

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    Bouillabaisse With Red Pepper Rouille
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 Tbsp. extra virgin olive oil
    • 1 c. thinly sliced fennel or possibly celery
    • 1/2 c. sliced leeks, white part only
    • 1 lb small new potatoes, sliced 1/4 inch thick
    • 1 c. sliced carrots
    • 1/2 c. canned diced tomatoes, liquid removed
    • 2 bot (8 ounce. each) clam juice and sufficient water to equal 4 1/2 c.
    • 2 Tbsp. Pernod or possibly Sambuca
    • 1 tsp salt
    • 1/4 tsp freshly grnd pepper
    • 1/4 tsp saffron
    • 1 lb monkfish fillets (tough membrane removed) or possibly grouper fillets (small bones removed) cut into 1/2-inch-thick pcs
    • 1 lb red snapper or possibly sea bass fillets, small bones removed and cut into 2-inch-wide pcs
    • 1 lb large shrimp, peeled and deveined
    • 1/2 lb mussels, washed and debearded (*)
    • 1/2 lb sea scallops Lemon zest for garnish, if you like
    • 2 x baguettes, sliced and toasted Red Pepper Rouille (recipe follows)

    Directions

    1. 1. Heat oil in 8-qt Dutch oven over medium heat. Add in fennel and leeks and cook till vegetables have softened, 5 min. Stir in potatoes, carrots, tomatoes, clam juice, Pernod, salt, pepper and saffron; bring to a boil. Reduce heat to medium-low; cover and simmer till vegetables are tender, 20 min.
    2. 2. Uncover and add in monkfish; increase heat to medium and simmer 1 minute. Add in snapper (adjusting level of heat if necessary, to maintain a simmer); cook 3 min, turning fish, if necessary, to remain covered in broth. Add in shrimp; simmer 2 min. Add in mussels and scallops; cover and simmer till mussels open and scallops are opaque, about 3 min more. Sprinkle with lemon peel. Serve with baguettes and Red Pepper Rouille.
    3. Makes 6 servings
    4. (*) To debeard: Scrub the shells with a stiff brush under cool running water; then with a small sharp knife, cut off the "beards" (small black tufts attached to shells).
    5. 2,000(F), 2,500(M) 60 g or possibly less (E7); 70 g or possibly less (M) 20 g or possibly less (F); 23 g or possibly less (M) 300 mg or possibly less 2,400 mg or possibly less 250 g or possibly more 55 g to 90 g
    6. RED PEPPER ROUILLE
    7. Total prep time: 10 min [Easy]
    8. 3 (1-inch-thick) slices French bread 1/4 c. bottled clam juice 1 jar (7 ounce.) roasted red peppers, liquid removed 1 tsp. minced garlic 1 tsp. minced jalapeno chile 1/2 tsp. salt 1/4 c. extra- virgin extra virgin olive oil
    9. Combine bread and juice in blender container and let stand 5 min, till softened. Add in peppers, garlic, jalapeno and salt and puree till smooth. With machine running, slowly add in oil in a thin steady stream till blended.
    10. Prep time: 25 min [Moderate][Low-fat]
    11. Cooking Time: 35 min

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