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  • Brook Dojny's Bouillabaisse With Dried Cranberry Rouille

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    Brook Dojny's Bouillabaisse With Dried Cranberry Rouille
    Servings: 6
    by Global Cookbook
    92760 recipes
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    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

    Directions

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

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