Bouillabaisse With Rouille Recipes

BOUILLABAISSE WITH ROUILLE (FRENCH FISH STEW)

Bouillabaisse With Rouille (French Fish Stew) image

Bouillabaisse is a fish stew, originating from the south of France (Marseilles). I believe the story of the dish is much like that of Ciopinno. Years ago I worked at a restaurant in Zurich, called Bouillabaisse...which they were famous for. This brings back some memories, although I couldn't tell you if this recipe is truly authentic or not. I do know that traditionally the broth is served with toasted bread topped with rouille inside the bowl, and the fish and seafood are on the side. This recipe calls for topping the stew with the rouille and serving bread on the side. I think any combination of all three items would be delicious! Note that the combination of the fish and seafood doesn't really matter, basically 3 lbs of whatever your favourites are.

Provided by magpie diner

Categories < 4 Hours

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 29

Ingredients

2 leeks, washed and sliced thinly
1 Spanish onion, halved and sliced thinly
3 tablespoons olive oil
6 garlic cloves, peeled and finely chopped
2 bay leaves
2 carrots, peeled and roughly chopped
black pepper, freshly ground
4 medium potatoes, cut into large cubes
1/2 teaspoon ground fennel
2 slices orange peel, each about 3 inches long
1 teaspoon dried thyme (or use fresh if you have it)
2 teaspoons dried marjoram (or use fresh if you have it)
3 cups fish stock (or sub with 2 cups clam juice and 1 cup water)
2 tomatoes, diced
1 lemon
1 1/2 lbs cod fish fillets (or other white firm fish, or combination of different types of fish)
1/2 lb mussels (or any other shellfish you prefer such as clams, or a combination of different types of shellfish)
1 lb uncooked shrimp (or any other shellfish you prefer)
1 pinch saffron
1 cup fresh parsley, chopped fine
sea salt
2 cups breadcrumbs
1 cup parmesan cheese, freshly grated
1/8 teaspoon cayenne (to taste)
1/2 cup water
1/4 cup fresh basil, chopped fine (or 1 tbsp dried)
1/4 cup fresh parsley, chopped fine
3 tablespoons olive oil
1 loaf French bread

Steps:

Bouillabaisse: Pull out a large soup pot, heat the olive oil in it over medium heat. Add in the leeks and onions and saute for about 10 minutes, until they are soft. Once soft, add in the garlic, bay leaves, carrots and quite a few rounds of freshly ground black pepper. Leave that to saute for about another 5-10 minutes.
Stir the potatoes into the pot along with the fennel seed, orange peel, thyme and marjoram. Saute for about 10 minutes, stirring frequently.
Add in the stock or clam juice and water. Add in the tomatoes and squeeze in the juice from the lemon (watch no lemon pits fall in). Simmer for about 15 minutes, at which time the carrots should be tender and the potatoes cooked, but still firm.
This is a good point to make the Rouille (and toasted bread if you are using), while the broth simmers, so skip ahead to that step if you haven't already.
Add in the fish (not the shellfish yet), as well as the saffron and parsley and simmer for about 5 minutes. Then add the shellfish and cook until shells open up (ie with mussels and clams), and the prawns are pink and firm. Adjust the seasoning with sea salt and get ready to serve ASAP.
Rouille: Mix together the bread crumbs, parmesan and cayenne. Add the water and blend into a paste. Stir in the basil, parsley and olive oil. Rouille should be hot and flavourful so add more hot spice if you like.
As soon as the seafood is done, remove the bay leaves and orange peel, then ladle into warm bowls and serve with a spoonful of rouille on top and bread on the side. Alternatively, top each bowl with slices of toasted french bread topped with rouille.

More about "bouillabaisse with rouille recipes"

BOUILLABAISSE WITH ROUILLE AND GARLIC TOASTS RECIPE | BON …

2013-09-19 Step 1. 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 …
From bonappetit.com
3.5/5 (44)
Estimated Reading Time 2 mins
Servings 8

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 tsp. 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.

See details

BOUILLABAISSE WITH ROUILLE | GOURMET TRAVELLER

1. Blanch tomatoes in a large saucepan of boiling water until skins split (30 seconds), refresh, peel, remove seeds (discard), coarsely chop flesh and set aside. 2. Heat half the …
From gourmettraveller.com.au

Blanch tomatoes in a large saucepan of boiling water until skins split (30 seconds), refresh, peel, remove seeds (discard), coarsely chop flesh and set aside.
Heat half the olive oil in a large saucepan over medium heat, add onion, garlic and herbs, and sauté until onion softens (5-7 minutes). Increase heat to high, add shells and saffron and stir occasionally until pink (5-7 minutes). Add tomato and 1 litre water and simmer gently until infused (25-30 minutes). Strain through a fine sieve into a clean saucepan, pressing on solids to extract liquid (discard solids), add Pernod, season to taste and keep warm.
Meanwhile, for rouille, process yolk, garlic, mustard and tomato paste in a food processor until well combined. With motor running, add oil in a thin steady stream until incorporated and rouille is thick. Season to taste, set aside until required. Makes about 250ml.
Preheat a char-grill over high heat. Drizzle bread with remaining olive oil, season to taste and grill, turning once, until golden (1-2 minutes each side). Rub with the cut-side of garlic, set aside and keep warm.

See details

BEST BOUILLABAISSE WITH SAUCE ROUILLE RECIPES - FOOD …

2006-03-27 Bring back up to a boil and simmer 4 to 7 minutes until fish is cooked. Arrange the fish in bowls and cover with broth. Step 2. Step 3. Cut the baguette on the bias into …
From foodnetwork.ca
2.8/5 (38)
Category Fish,Herbs,Shellfish,Soup,Tomatoes,Vegetables
Servings 6

See details

BOUILLABAISSE WITH ROUILLE RECIPE - PEPPERSCALE

2021-09-12 After 5 minutes of that steaming, take them from the bag, and scrape of all the charred skin. Halve the peppers lengthwise, cut away the top stem, and deseed them. Good, …
From pepperscale.com
5/5 (1)
Category Dinner
Author Mark Eardley
Calories 666 per serving

See details

BOUILLABAISSE WITH ROUILLE RECIPE | EAT SMARTER USA

The Bouillabaisse with Rouille recipe out of our category Stew! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & …
From eatsmarter.com

See details

BOUILLABAISSE WITH RED PEPPER ROUILLE RECIPE - EASY RECIPES

For the Rouille: 1 red pepper, roasted and peeled 2 cloves garlic 1 piece of white bread torn into pieces 1 egg yolk 1 tablespoon Dijon mustard Juice of one lemon Salt and pepper 1/2 cup …
From recipegoulash.cc

See details

BOUILLABAISSE WITH ROUILLE FRENCH FISH STEW RECIPES

bouillabaisse broth 1 2 Tbsp. olive oil. 2 2 medium onions, finely chopped. 3 1 tsp. kosher salt plus more for seasoning. 4 Freshly ground black pepper. 5 2 leeks, white and pale-green parts …
From recipegoulash.cc

See details

BOUILLABAISSE RECIPE | EATINGWELL

Step 2. Meanwhile, combine peppers, crushed garlic, breadcrumbs, 1/8 teaspoon salt and cayenne in a blender. Puree until smooth, about 20 seconds. With the blender running, …
From eatingwell.com

See details

BIG GREEN EGG | BOUILLABAISSE WITH CROSTINI AND ROUILLE

In a blender, puree the tomatoes into a thick juice. For the crostini, drizzle the baguette slices with olive oil and season with salt and pepper to taste. Place the bread on the Half Moon …
From biggreenegg.eu

See details

RECIPES FOR BOUILLABAISSE WITH ROUILLE (FRENCH FISH STEW)

For the rouille, using a fork, mash the potato until smooth. Whisk in the reserved bouillabaisse soup, saffron, olive oil and garlic until well combined. Season to taste and refrigerate until …
From foodnewsnews.com

See details

CHICKEN BOUILLABAISSE WITH ROUILLE RECIPE - JACQUES PéPIN

2017-05-10 bouillabaisse. 1 tablespoon extra-virgin olive oil. 1 small onion, chopped. 1 celery rib, chopped. 1 carrot, chopped. 3 garlic cloves, chopped. 1 teaspoon finely grated lemon zest
From foodandwine.com

See details

JULIA CHILD'S BOUILLABAISSE WITH ROUILLE - AMERICAN CULINARY …

Method: In tall pot, heat oil over medium heat. Add ¾ onion, leek and fennel; cook gently until softened. Stir in garlic; cook for 1 minute until fragrant. Add ¾ tomatoes, water, …
From acfchefs.org

See details

BOUILLABAISSE WITH ROUILLE RECIPE : SBS FOOD

Add the remaining ingredients and cover with cold water. Bring to a boil, turn down to a simmer for 20-30 minutes. Strain through a fine strainer. Store in the fridge for 2-3 days or in …
From sbs.com.au

See details

BOUILLABAISSE WITH ROUILLE RECIPE - KEEF COOKS

Pour in enough water to cover everything by a couple of centimetres. Bring to the boil, remove any scum that appears, cover the pan and simmer for 45 minutes. Working in batches, whizz …
From keefcooks.com

See details

BOUILLABAISSE (WITH SAFFRON ROUILLE) RECIPE - EASY RECIPES

To make rouille, in a pestle and mortar grind the garlic, saffron, salt and yolks to a paste. Transfer to a bowl and gradually drizzle in the oil finish with the vinegar and check seasoning. To make …
From recipegoulash.cc

See details

CLASSIC BOUILLABAISSE WITH ROUILLE-TOPPED CROUTONS RECIPE

Preheat oven to 400°. Advertisement. Step 2. To prepare rouille, combine roasted red bell peppers and mayonnaise in a blender or food processor; process until smooth. Set aside. Step …
From myrecipes.com

See details

BOUILLABAISSE WITH SAUCE ROUILLE RECIPE - EASY RECIPES

Toast on a wire rack on a baking sheet for 3 min in a 400 degree F. oven. Sauce Rouille:Blend all ingredients except the extra virgin olive oil in a food processor. Gradually add in the extra …
From recipegoulash.cc

See details

BOUILLABAISSE WITH ROUILLE RECIPE - FOOD NEWS

For the Bouillabaisse: Heat the olive oil in a large stockpot over medium-high heat. Add the onions and celery. Season the vegetables lightly with salt and pepper. Saute for 3 minutes. …
From foodnewsnews.com

See details