MARK BITTMAN'S BOUILLABAISSE
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base. This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it. There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally. Another is to use shrimp shells. A third is to accumulate lobster bodies, which make fantastic stock. In any case, you combine whatever you have with some aromatics (thyme branches, onion, celery, carrot, garlic, peppercorns) add water and simmer for 15 to 30 minutes. Cool, strain and freeze if you like. When you're ready to make the soup, procure your seafood - pretty much any combination of fish and shellfish will do, but avoid dark-fleshed fish - and go forth. From there, it's no more difficult than making a pot of vegetable soup.
Provided by Mark Bittman
Categories dinner, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat oven to 400 degrees; brush bread liberally with olive oil, and bake on a sheet, turning once, until golden and crisp, about 5 minutes. Set aside.
- Add enough olive oil to a Dutch oven, deep skillet or shallow pot to make a thick layer (don't skimp) on the bottom. In it, cook onion, garlic, celery, carrot, potato, fennel and saffron until glossy. Add stock and tomato and bring to a moderate boil; cook until thick and stewy rather than soupy. Season to taste; it should be so delicious that you don't even care whether you add fish.
- Lower heat to a simmer, and, as you add fish, adjust heat so that the liquid continues to bubble gently. Add fish in order of how long they will take to cook. Monkfish, striped bass and squid are fish that might require more than a few minutes, so add them first. About five minutes later add clams and mussels, holding back any fish that has been cooked or will cook in a flash. When mollusks open, add remaining fish. Cut scallops into quarters and place in the bottom of 4 bowls.
- Add pastis if you're using it; taste and adjust seasoning. Ladle hot soup and fish over the scallops, distributing clams and mussels evenly. Garnish and serve with croutons and rouille, if you're using.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1002 milligrams, Sugar 6 grams, TransFat 0 grams
ARCTIC CHAR IN SALT CRUST WITH SAFFRON AIOLI
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- Trim the fins from the Arctic char. Place the chives, parsley, lemon slices, rosemary, and lemon zest into the cavity of the fish.
- Whip the egg whites and cold water with a whisk until they form light peaks. Add the kosher salt and mix well with your hands. The texture should be like damp sand. Invert a baking sheet, the length of which is 2-inches greater than the fish, and spread 3 cups of the salt mixture on the baking sheet as big as the outline of the fish.
- Place the fish on top of the salt and cover completely with the remaining 6 cups of salt (you may not need all the salt). The salt should be at least 1/2-inch thick all around the fish. Bake for 25 minutes or until an internal temperature of 140 degrees F is reached.
- Let the fish rest for 5 minutes. Crack the salt with a rolling pin and remove the chunks of salt. Peel back the skin and remove the fish from the bones. Serve with Saffron Aioli.
- In a food processor combine the egg, lemon juice, garlic, and mustard. Puree until well combined, scraping down the sides of the bowl.
- While the food processor is running slowly, pour in the vegetable oil. The mixture will thicken as it emulsifies. Add the saffron, kosher salt, and orange zest. Store covered in the refrigerator for up to 4 days.
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