MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cyril's Bouillabaisse
 Categories: Soups, Seafood, Breads, Chilies, Vegetables
      Yield: 8 Servings
 
MMMMM--------------------------ROUILLE-------------------------------
      1    Baguette (3" piece); in
           - 1/2" dice
      3 tb Water
      2 cl Garlic
    1/2 ts Cayenne pepper
    1/2 ts Kosher salt
      3 tb Extra-virgin olive oil

MMMMM-----------------------BOUILLABAISSE----------------------------
      3 tb Extra-virgin olive oil; more
           - for drizzling
      2    Leeks; white/light green
           - only, thin sliced
      1 lg Onion; in 1/4" dice
      1    Fennel bulb; fronds reserved
           - bulb cored, cut in 1/4"
           - dice
      4 cl Garlic; 3 coarse chopped
      2 lg Tomatoes; in 1/2" dice
      2    Bay leaves
      1 pn Saffron threads
      2 tb Pastis or Pernod
      5 c  Store-bought fish stock
      2 lb Live lobster
      8 sl Baguette (1/2"); cut on the
           - bias
  1 1/2 lb Yukon Gold potatoes (3);
           - peeled, in 1/2" dice
    1/4 ts Cayenne pepper
     24    Littleneck clams; scrubbed
      1 lb Monkfish; in sixteen 1-1/2"
           - pieces
      1 lb Skinless red snapper
           - fillets; in sixteen 1-1/2"
           - pieces
      1 lb Skinless halibut fillet; in
           - sixteen 1-1/2" pieces
 
  In a mini food processor, sprinkle the diced bread with
  the water and let stand until the water is absorbed,
  about 5 minutes. Add the garlic, cayenne and salt and
  process until the bread and garlic are coarsely chopped.
  With the machine on, drizzle in the olive oil and
  process until the rouille is smooth. Transfer to a bowl
  and refrigerate.
  
  In a very large, deep skillet, heat the 3 tablespoons of
  olive oil. Add the leeks, onion, fennel and chopped
  garlic and cook over moderate heat until translucent,
  about 5 minutes. Add the tomatoes and cook until they
  begin to break down, about 5 minutes. Add the bay
  leaves, saffron and pastis and bring to a boil. Add the
  fish stock and bring to a simmer. Cook over low heat
  until the vegetables are very tender, about 20 minutes.
  Discard the bay leaves.
  
  In a food processor, pulse the vegetables and broth to a
  coarse puree. Strain through a fine sieve set over the
  skillet.
  
  Bring a large pot of water to a boil. Add the lobster
  and cook until it turns bright red, about 4 minutes.
  Drain and rinse the lobster under cold water until cool
  enough to handle. Remove the tail, claw and knuckle meat
  and cut into 1" pieces.
  
  Preheat the broiler. Arrange the baguette slices on a
  baking sheet and broil them 6 inches from the heat for
  about 1 minute per side, until the slices are golden
  brown around the edges. Rub each slice with the
  remaining whole garlic clove and drizzle lightly with
  olive oil.
  
  Add the potatoes and cayenne pepper to the broth and
  bring to a simmer. Cook over moderately high heat until
  the potatoes are just tender, about 10 minutes; season
  with salt and pepper. Add the clams, cover and cook over
  moderate heat until they just begin to open, about 3
  minutes. Add the monkfish, cover and simmer for 2
  minutes. Add the lobster, snapper and halibut, cover and
  simmer until the clams are open and all the fish is
  cooked through, about 4 minutes.
  
  Set a baguette toast in each of 8 shallow bowls. Ladle
  the fish and broth over the toasts and top each serving
  with 1 tablespoon of the rouille. Sprinkle with fennel
  fronds and serve immediately.
  
  RECIPE FROM: https://www.foodandwine.com
  
  Uncle Dirty Dave's Archives
 
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