Subj : 12/14 Bouillabaise Day 3
To   : All
From : Dave Drum
Date : Mon Dec 12 2022 15:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ian's Bouillabaisse
 Categories: Seafood, Vegetables, Stews, Wine, Potatoes
      Yield: 6 Servings
 
MMMMM-----------------------BOUILLABAISSE----------------------------
    1/4 c  Olive oil
      2 md Onions; thin sliced
      1    Fennel bulb; thin sliced
      4    Shallots; thin sliced
      2 cl Garlic; minced
    1/4 c  Pernod Ricard
    1/4 c  Dry white wine
     14 oz (396 g) can whole tomatoes
      1    Bay leaf
        pn Saffron
      1 c  Fish stock; store bought or
           - homemade
    1/2 lb Potatoes; quartered
      4 lb Of a variety of fish &
           - seafood, like mussels,
           - scallops, shrimp, squid or
           - cod

MMMMM--------------------------ROUILLE-------------------------------
        pn Saffron
      2 cl Garlic
      1    Roasted red pepper
      1 sl White bread
      1    Egg yolk
      1 ts Salt
    1/2 c  Olive oil

MMMMM--------------------------TO SERVE-------------------------------
      6 sl Toasted baguette
           Additional toasted baguette
           - slices for dipping
 
  Heat the olive oil over low heat in a large, heavy
  bottomed stockpot. Add the onions and fennel, and cook
  until translucent and tender. Add the shallots and
  garlic and cook until just fragrant, about 2 minutes.
  
  Add the Pernod Ricard and wine. Bring to a simmer, then
  add the tomatoes, crushing them with your hands as you
  add them to the pot, and the juice from the can.
  
  Add the bay leaf, saffron and potatoes to the pot. Cover
  with the fish stock and cook for 10 minutes at a simmer.
  
  Add the prepared seafood to the pot, except for shrimp
  and scallops, if using, and add water to cover. Bring to
  a boil and cook for an additional 10 minutes. Remove the
  pot from the heat. Add scallops and shrimp at this point
  and cover.
  
  Remove 2 tablespoons of the broth from the pot and add
  it to a blender. Add the saffron, the garlic cloves and
  the pepper. Tear the bread into the blender and pulse to
  combine. Drizzle in half of the olive oil, pulsing to
  blend. Add the egg yolk and drizzle in the remaining
  olive oil, pulsing all the while. Season to taste with
  salt.
  
  Place a toasted baguette slice in the bottom of each
  soup bowl. Stir the bouillabaisse and serve over the top
  of the baguette slices. Serve with rouille and
  additional toasted bread slices on the side.
  
  Ian M. Hoare - La Souvigne Bed & Breakfast
  Forgès, près d'Argentat, Corrèze, région Limousine, France
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "Injustice in the end produces independence." -- Voltaire
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