FISH STOCK FOR BOUILLABAISSE
Provided by R. W. Apple Jr.
Time 1h15m
Yield 4 quarts
Number Of Ingredients 14
Steps:
- Place a large heavy-bottomed stockpot over medium heat, and heat olive oil. Add onions and leeks. Sauté gently until softened but not colored, about 10 minutes. Add garlic, and continue to cook until onions and leeks are very soft and breaking apart, another 5 to 10 minutes. Put 4 quarts water in a large pot, and bring to a boil.
- Meanwhile, add fish to onion mixture, raise heat to high, and stir vigorously until pieces begin to fall apart, 7 to 10 minutes. Add tomatoes, orange peel, celery, thyme, bay leaves, cayenne and pastis. Season with salt and pepper to taste. Reduce heat to medium, and sauté for 10 minutes.
- Add boiling water; simmer 25 minutes.
- Working in small batches, pass mixture through a food mill or strainer. Press fish scraps and vegetables through with the aid of the fish broth to ease flow. Allow to cool. Store refrigerated or frozen.
Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 0 grams
BOUILLABAISSE WITH ORANGE ZEST, FENNEL AND SAFFRON
This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the day's catch. Trying to duplicate the real bouillabaisse is an exercise in frustration, as the traditional combination of fish is not found in American waters. But creating an admirable local version is no more difficult than making clam chowder. Though some will argue that bouillabaisse must contain fish stock, any time you add a few pounds of fish to a simmering stew there is enough fish essence to make stock superfluous. If additional liquid is needed, water will do just fine.
Provided by Mark Bittman
Categories dinner, seafood, soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put olive oil in a casserole or large saucepan over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Add zest, fennel, saffron and chili, and cook for about a minute. Add tomatoes, and turn heat to medium-high. When mixture boils, reduce heat to medium, and cook 10 to 15 minutes, stirring occasionally, until it becomes sauce-like.
- Add monkfish and raise heat to medium-high. When mixture boils, reduce heat to medium-low and cook, stirring occasionally, until the monkfish begins to lose its rubbery quality, 10 minutes or so.
- Add clams, raise heat to high, and stir; when mixture boils, reduce heat to low, cover, and cook until clams begin to open, 5 to 10 minutes. Add shrimp and white fish, stir, and cover. Cook, stirring gently once or twice, until white fish is just about done (a thin-bladed knife will pierce it with little resistance), about 5 minutes. (If mixture is very thick, add a cup or so of hot water.) Stir in garlic, and cook 1 minute more. Stir in parsley and serve, with crusty bread.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 4 grams, Protein 61 grams, SaturatedFat 1 gram, Sodium 1593 milligrams, Sugar 7 grams, TransFat 0 grams
POPOVERS
Popovers begin with essentially the same batter as Yorkshire pudding. Purists will tell you that what makes Yorkshire pudding so great is that it's cooked in beef drippings. But butter isn't a bad stand-in, and popovers are pretty easy. You can buy special popover pans, with deeper, narrower cups which force the tops up in a more pronounced fashion, but I wouldn't bother. Any muffin pan will produce a perfect popover if the butter is hot, the batter is rich and smooth and the baker is patient. But the patience ends when the popovers are done: they must be eaten right away.
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 12 popovers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter.
- Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time and add thyme if using; mixture should be smooth.
- Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams
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