Free Online Recipes

Sign Up login

Bouillabaisse with Rouille and Garlic Toasts Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Bouillabaisse with Rouille and Garlic Toasts

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

Bouillabaisse Broth 2 tablespoons olive oil
2 medium onions, finely chopped
1 teaspoon kosher salt plus more
Freshly ground black pepper
2 leeks, white and pale-green parts only, finely sliced (about 2 cups)
1 large red tomato, peeled, seeded, diced (about 1 cup)
12 sprigs thyme, tied in a bundle
6 garlic cloves, sliced
2 bay leaves
1/2 teaspoon crumbled saffron threads
1 cup dry white wine 8 cups fish stock or low-sodium chicken broth
Rouille 1 large jarred roasted red bell pepper, peeled, coarsely chopped
1 cup (packed) crustless 1/2-inch cubes soft white bread
1 large egg yolk
1 large garlic clove, sliced
1/8 teaspoon (or more) cayenne pepper
1/2 tablespoons olive oil 1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper

Assembly 2 tablespoons olive oil 2 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes 6 pounds mussels, scrubbed, debearded 1 tablespoon Pernod or other anise-flavored liqueur 3 tablespoons coarsely chopped flat-leaf parsley Garlic toast
Bouillabaisse Broth Heat oil in a large heavy pot over medium-high heat. Add onions; season with salt and pepper. Cook, stirring occasionally, until onions are soft and light golden brown, about 10 minutes. Add leeks, next 5 ingredients, and 1 teaspoon salt. Cook, stirring often, for 5 minutes. Add wine; cook until reduced by half, about 2 minutes. Add stock. Bring to a boil, reduce heat, and gently simmer for 15 minutes. Season broth to taste with salt and pepper. Remove from heat; discard thyme sprigs and bay leaves. DO AHEAD Broth can be made 1 day ahead. Let cool slightly; chill, uncovered, until cold. Cover; keep chilled. A
Rouille Purée first 4 ingredients and 1/8 teaspoon cayenne in a food processor, occasionally scraping down sides of bowl, until a smooth paste forms. With motor running, slowly drizzle in oil until a thick mayonnaise-like emulsion forms. Transfer to a medium bowl. Whisk in 1 tablespoon lemon juice; season with salt, pepper, and more cayenne and lemon juice, if desired. Cover; chill for at least 1 hour while flavors meld. DO AHEAD Rouille can be made 3 hours ahead. Keep chilled.
Assembly If chilled, rewarm bouillabaisse broth; cover and set aside. Meanwhile, place oil in a pot large enough to hold all mussels; heat over medium-high heat. Add garlic and red pepper flakes; cook, stirring constantly, until sizzling but not brown, 10–15 seconds. Add mussels, increase heat to high, and stir until evenly coated. Add Pernod; cover pot. Steam mussels, stirring once or twice, until they open, 7–10 minutes (depending on size of pot; discard any mussels that do not open). Stir in parsley and hot bouillabaisse broth. Ladle mussels and broth into bowls. Serve with rouille and garlic toast (rouille can be added to broth and spread on toast).

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Bouillabaisse with Rouille and Garlic Toasts recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.