BOUILLABAISSE WITH ROUILLE
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 37
Steps:
- For the stock:
- Add all ingredients into a large stockpot and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain, reserving the stock, and cool in an ice water bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
- For the bouillabaisse:
- In another large, wide and shallow pan, over medium heat, add 2 tablespoons olive oil. When the oil is hot, add the onion and fennel, cook for 2 minutes. Deglaze with the Pernod, and add the tomatoes, fish stock, seaweed, hot Italian peppers, crushed red pepper and season with salt and pepper. Add the lobster meat and cook for 3 minutes, covering the pot with aluminum foil or lid. Then add the rest of the seafood and cook, covered for about 6 minutes until the clams and mussels have opened.
- For the rouille:
- In a food processor, combine the roasted red pepper, garlic, bread, egg yolk, Dijon, lemon juice and salt and pepper. While the food processor is still on, slowly drizzle in the olive oil.
- Serve the Bouillabaisse in bowls with the toasted bread and Rouille on the side.
BOUILLABAISSE
Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course
Provided by Barney Desmazery
Categories Dinner, Fish Course, Lunch, Main course, Soup, Starter
Time 2h
Number Of Ingredients 29
Steps:
- To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside - can be made a day ahead and kept in an airtight container.
- Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
- Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
- While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
- Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
- Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.
Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.72 milligram of sodium
BOUILLABAISSE
Steps:
- Make croutons:
- Put oven rack in middle position and preheat oven to 250°F.
- Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
- Make soup:
- Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
- Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
- Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
- Stir 3 tablespoons broth from soup into rouille until blended.
- Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
- Top each serving with 1 teaspoon rouille and serve remainder on the side.
BOUILLABAISSE
There are 2 parts to Bouillabaisse, the rock- fish soup made from small fish and the larger fish that are poached in the soup.
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- For the Rockfish Soup:
- Prepare the fish by cutting off the gills and external hairy bits and discarding. Keep the fish in salt water.
- Put the small rock fish (girolles, baby crabs, stone fish) into a large saucepan of cold water on high heat. Add the thyme, rosemary and bay leaves. Bring slowly to a boil, then simmer for 30 minutes.
- For the Soup:
- Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan. Cook the chopped onions until translucent. Pour in the tomatoes and cook for 5 minutes, then add the sliced potatoes. Place the pieces of John Dory and the monkfish on top.
- Strain the rock fish soup through a strainer on top of the fish and boil for 5 minutes.
- Place the rascasse, scorpion fish, and red mullet on top. Add a pinch of saffron and watch soup turn a rich yellow color. Finally add the lobster halves and cook for a maximum of 5 minutes.
- Serve the big fish on a serving plate and the soup in a casserole. Serve the pieces of fish on the plate with potato slices and the Croutons with Rouille and pour the soup over the top. Eat immediately.
More about "bouillabaisse recipe michel roux recipes"
THE 20 BEST FRENCH RECIPES: PART 2
Web Feb 28, 2017 Classic dishes including Simon Hopkinson’s quiche lorraine and Claudia Roden’s bouillabaisse. The 20 best French recipes: part …
From theguardian.com
Estimated Reading Time 7 mins
From theguardian.com
Estimated Reading Time 7 mins
See details
CLASSIC FRENCH BOUILLABAISSE [AUTHENTIC RECIPE]
Web Jun 30, 2017 From the South of France, this classic Bouillabaisse recipe makes for a zesty seafood stew, filled with mussels, clams, shrimp, salmon, and cod.
From wanderspice.com
From wanderspice.com
See details
BOUILLABAISSE WITH GARLIC ROUX RECIPE ON FOOD52
Web Feb 15, 2010 Directions In a large soup pot, saute onion and garlic in olive oil over medium high heat until fragrant. Add the fennel and... Meanwhile, in a small bowl combine the roux ingredients and mix with a spoon. Add …
From food52.com
From food52.com
See details
CLASSIC BOUILLABAISSE | CANADIAN LIVING
Web Mar 11, 2013 In food processor, CHOP shrimp shells. In large heavy saucepan, heat oil over medium-high heat; COOK shells and leek, stirring, until shells are pink, about 2 minutes. Add 6 cups water, clam juice and …
From canadianliving.com
From canadianliving.com
See details
BOUILLABAISSE RECIPE - SIMPLY RECIPES
Web May 5, 2022 Make the sauce rouille in Step 1 and cook the vegetables and aromatics in Steps 2 and 3 up to two days ahead of time, keeping them refrigerated in airtight containers. French Dishes To Try With …
From simplyrecipes.com
From simplyrecipes.com
See details
MICHEL ROUX JR. RECIPES - BBC FOOD
Web Recipes by Michel Roux Jr. Featured All Braised rabbit with fennel and pastis and chickpea purée by Michel Roux Jr. Main course Easy cheese straws by Michel Roux Jr. Starters & nibbles...
From bbc.co.uk
From bbc.co.uk
See details
SEA BASS, RED MULLET AND MUSSEL BOUILLABAISSE RECIPE
Web 2 hours 20 minutes. This bouillabaisse recipe sees pan-fried fillets of bass and red mullet served with mussels in a rich and fragrant fish soup. With crushed new potatoes, leeks and monk's beard (a type of Mediterranean …
From greatbritishchefs.com
From greatbritishchefs.com
See details
THE CLASSIC: MICHEL ROUX’S BOUILLABAISSE
Web The legendary Provençal soup is not as tricky as it looks, but the fish must be fresh. This version combines conger eel, scorpion fish and monkfish. Recipe by Michel Roux Sr, …
From thetimes.co.uk
Estimated Reading Time 4 mins
From thetimes.co.uk
Estimated Reading Time 4 mins
See details
REAL BOUILLABAISSE (BOUILLABAISSE MARSEILLAISE) RECIPE - SERIOUS EATS
Web Mar 31, 2023 Mussels French Braised & Stewed Seafood Fish Real Bouillabaisse (Bouillabaisse Marseillaise) Recipe This bouillabaisse recipe will allow you to make a …
From seriouseats.com
From seriouseats.com
See details
BOUILLABAISSE RECIPE | EAT YOUR BOOKS
Web Save this Bouillabaisse recipe and more from The Essence of French Cooking to your own online collection at EatYourBooks.com
From eatyourbooks.com
From eatyourbooks.com
See details
BOUILLABAISSE RECIPE - FOOD & WINE
Web Jun 13, 2016 Cook the soup . In a large pot, heat the olive oil. Add the garlic, leek, and fennel and cook over moderately low heat, stirring occasionally, until tender, about 8 …
From foodandwine.com
From foodandwine.com
See details
MICHEL ROUX'S BOUILLABAISSE TERRINE RECIPE | FOOD …
Web Michel Roux's Bouillabaisse Terrine Recipe | Food Network UK. This mouth-watering recipe is ready in just 25 minutes and the ingredients detailed below can serve up to 12 …
From foodnetwork.co.uk
From foodnetwork.co.uk
See details
MICHEL ROUX'S FRENCH COUNTRY KITCHEN RECIPES AND MICHEL ROUX'S …
Web Adam Liaw and friends have you covered with 600 easy dinner recipes based on a rotating theme.
From sbs.com.au
From sbs.com.au
See details
THE CLASSIC: MICHEL ROUX’S BOUILLABAISSE | BOUILLABAISSE RECIPE, …
Web La bouillabaisse, qui est sans doute la plus célèbre des spécialités culinaires marseillaises, est une savoureuse soupe de poissons. Elle s’accompagne traditionnellement de …
From pinterest.co.uk
From pinterest.co.uk
See details
FISH STEW (BOUILLABAISSE MARSEILLAISE) RECIPE | EAT YOUR BOOKS
Web Fish stew (Bouillabaisse Marseillaise) from The French Kitchen: 200 Recipes from the Master of French Cooking by Michel Roux Jr
From eatyourbooks.com
From eatyourbooks.com
See details
BOUILLABAISSE RECIPE MICHEL ROUX WITH …
Web 1 Turkish or 1/2 California bay leaf. 1/4 teaspoon crumbled saffron threads. 1 1/2 tablespoons coarse sea salt. 1/2 teaspoon black pepper. 9 cups white fish stock (or …
From tfrecipes.com
From tfrecipes.com
See details
BOUILLABAISSE – A CLASSIC FRENCH BROTH [RECIPE] - THE FRENCH FOOD
Web Sep 18, 2021 Bouillabaisse Recipe • Type of Preparation: Main Dish • Cuisine: French • Yield: 10 servings • Preparation Time: 20 minutes • Cooking time: 1 hour and 40 minutes …
From thefrenchfood.com
From thefrenchfood.com
See details
A TRADITIONAL MARSEILLE BOUILLABAISSE RECIPE - ORGANIC AUTHORITY
Web Jun 22, 2014 1 cup store bought or homemade fish stock. 1/2 pound potatoes, quartered. 4 pounds of a variety of fish and seafood, like mussels, scallops, shrimp, squid or cod …
From organicauthority.com
From organicauthority.com
See details
MICHEL ROUX RECIPES - BBC FOOD
Web Main course Steamed fillets of sea bass with leeks, saffron and dill by Michel Roux Main course
From bbc.co.uk
From bbc.co.uk
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love