PROVENCAL FISH SOUP WITH SAFFRON ROUILLE
Provided by Paul Grimes
Categories Soup/Stew Fish Tomato Christmas Lunch Saffron Fennel Leek White Wine Winter Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 21
Steps:
- Wash leeks .
- Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
- While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
- Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
- Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
- Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.
FRENCH ROUILLE SAUCE
French rouille sauce is a thick, mayo-like recipe that's great with bouillabaisse and other seafood dishes. Saffron contributes the yellow color.
Provided by Hank Shaw
Categories Sauce
Time 16m
Yield 6
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Heat the water, vinegar, and saffron in the microwave for 30 seconds. Mix well until you have a very yellow liquid.
- Cut the white bread into chunks, place in a large bowl, and pour the saffron mixture over. Mix well.
- Put the bread mixture in a food processor and add the garlic, egg yolks, and chili powder. Blend for about 30 seconds; scrape down the sides.
- While slowly drizzling in the olive oil, blend on low power just until mixed. Season with salt.
- Spoon the sauce, which should be like thick mayonnaise, into a bowl and serve immediately. You can also refrigerate until chilled if you prefer it cold.
- Serve alongside fish and enjoy.
Nutrition Facts : Calories 207 kcal, Carbohydrate 3 g, Cholesterol 93 mg, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, Sodium 146 mg, Sugar 0 g, Fat 21 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
ROUILLE
Steps:
- Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
- With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.
SAFFRON ROUILLE
Provided by Paul Grimes
Categories Condiment/Spread Sauce Blender No-Cook Quick & Easy Mayonnaise Saffron Bell Pepper Gourmet
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Sprinkle saffron over hot water in a small cup and let stand 1 minute.
- Blend saffron mixture with remaining ingredients and 1/4 teaspoon salt in a blender until smooth.
GARLIC AND SAFFRON MAYONNAISE (ROUILLE)
Provided by David Kamen
Categories Condiment/Spread Garlic No-Cook Vegetarian Saffron
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- 1. Finely chop the garlic. Sprinkle a pinch of salt over the garlic and continue chopping and smashing it with the side of your knife to form a coarse paste. Transfer the paste to a medium mixing bowl.
- 2. Add the egg yolk, lemon juice, saffron and its soaking water, breadcrumbs, and a pinch of cayenne and black peppers. Whisk to combine the ingredients. Continue whisking constantly while drizzling the olive oil into the bowl in a slow, steady stream. When all of the oil is included, the mixture should have a consistency similar to that of mayonnaise. Serve the rouille or store it in the refrigerator, covered or jarred, for future use.
SEAFOOD STEW WITH SAFFRON AND ROUILLE
Provided by Moira Hodgson
Categories dinner, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the rouille. Preheat broiler. Cut the pepper into thick strips and place them face down on foil paper on a broiling rack. Broil until the skins are charred. Place in a closed paper bag for a few minutes, then peel off the skin.
- Put the pepper strips in the jar of a blender with bread crumbs, egg yolks and the garlic. Puree. Very gradually, little by little, add the olive oil until you have a thick, mayonaise-like sauce. Season with salt and pepper. Place in a bowl and set aside.
- Meanwhile, put the potatoes on to boil. Rinse the leeks, slice them and rinse the slices carefully to remove any traces of grit.
- Bring the wine to boil, add the saffron and set aside. Heat the butter and oil in a heavy casserole and soften the leeks with the garlic. When soft, add the tomatoes, thyme and the saffron-white wine mixture. Cover and allow to simmer gently for 10 to 15 minutes, adding a little water or wine if it gets dry.
- Meanwhile, debeard the mussels and wash them thoroughly, discarding any that are open and refuse to close when tapped, or that are broken. Place the shrimp in a small bowl of cold water and add salt.
- Rinse the shrimp. Add the mussels, shrimp and scallops to the casserole. Cook until the mussels have opened (three to four minutes). Serve the stew in soup bowls, ladling on the sauce. Serve the potatoes and the rouille separately.
Nutrition Facts : @context http, Calories 1026, UnsaturatedFat 53 grams, Carbohydrate 50 grams, Fat 69 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 12 grams, Sodium 1616 milligrams, Sugar 7 grams, TransFat 0 grams
ROUILLE
This rouille is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try with: shellfish, grilled fish, or pork, bouillabaisse.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 40m
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- Crush saffron, and place in a medium bowl. Pour 1/4 cup boiling water over; steep 15 minutes.
- Meanwhile, chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.
- Add bread to saffron water; press to absorb.
- Add egg yolk; stir to combine. Gradually add 1/4 cup oil, drop by drop, stirring constantly, until smooth. Stir in remaining oil in a steady trickle.
- Stir in garlic, cayenne or chiles, and paprika, and season with salt.
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