Monday, February 8, 2010

Bouillabaise


Here is a Provencal seafood soup recipe that is a cinch to make. The original recipe calls for homemade fish stock made from fish bones. I have cut corners here and and used a premade fish stock. This effortless recipe is composed of clams, mussels and fish fillet. You could easily make this with different kinds of shellfish.

There are variations of this recipe that call for Pernod in place of wine. I have used white wine here because that is what I had on hand. Have lots of crusty baguettes on hand when feasting on this simple but incredibly satisfying seafood soup.


Bouillabaisse
2 small leeks - white part, chopped
4 garlic cloves
1 medium sized onion - chopped
5 tb olive oil
9 oz peeled and chopped tomatoes
4 tb chopped parsley
pinch of saffron
4 lbs firm fish fillets cut into chunks
2 lb clams - cleaned
2 lbs mussels -cleaned
1/2 cup white wine
salt and pepper to taste
1/2 cup seafood stock

In a large pan, heat olive oil ( medium heat)and saute minced garlic, leeks and onion. Pour in tomatoes, wine and saffron. Add cleaned clams and mussels. Cook covered until shellfish is opened -this will take around 5 to 7 minutes. Add seafood pieces and cook covered. Adjust seasonings, scatter chopped parsley. Serve with crusty bread and rouille.


Rouille
3 garlic cloves - minced
2 small hot peppers - minced
2 egg yolks
1 cup olive oil
salt to taste

Mix minced garlic and pepper well. Whisk in egg yolks and slowly drizzle olive oil while whisking until thick and smooth. Serve rouille in a separate dish with the soup.

4 comments:

Ginny said...

Delicious! seafood sounds so great...

Peter M said...

I love fish and seafood, right down to soups. Wonderful job on the Bouillabaise.

Cherine said...

This looks delicious. I should try it soon :)

Maya said...

Ginny - It is my fave!

Peter M - Thanks Peter!

Cherine - Good luck :)