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Vermont Kitchen Supply

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Bouillabaisse

Julia Child's Bouillabaisse 

with Rouille

Ingredients

¼ cup olive oil
1 cup chopped onion, divided
1 cup chopped leek, divided
1 cup chopped fennel bulb, divided
4 cloves garlic, mashed
2-3 large ripe tomatoes, chopped, divided
2½ quarts water
Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any combination)
½ t. saffron
1 T. sea salt
3-4 lbs. fish heads, bones, trimmings, shrimp shells
1½ lbs. peeled shrimp (use shells for stock)
1½ lbs. wild cod, halibut and/or sole, cut into chunks
1½ lbs. scrubbed, debearded mussels and/or clams
Minced parsley, for garnish

Toasted rustic bread

Rouille:
1 red bell pepper, roasted, peeled
1 roasted hot red chile pepper or ground cayenne pepper, to taste
1 T. fresh lemon juice
1 small garlic clove, peeled
¼ cup fresh breadcrumbs or finely chopped almonds
¼ cup fresh parsley leaves
½ t. (or to taste) fine sea salt
1/3 cup extra-virgin olive oil

Instructions:

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, herbs, saffron, salt and fish heads, bones, trimmings and shrimp shells. Bring to a simmer. Reduce heat so broth bubbles slowly without boiling. Cook 30 minutes. Strain broth into large bowl or another pot; discard solids. Pour broth back into stockpot; bring to a boil. Add remaining onion, leek, fennel and tomatoes to the broth; let simmer for 2 minutes. Add shrimp; cook until pink, 1-2 minutes. Add rest of fish and shellfish; cover. Simmer until mussels or clams open, 3-5 minutes. Season to taste. Top finished dish with minced parsley. Serve with toasted bread and rouille on the side.

 

Rouille:
Method: Purée bell pepper, chile pepper, lemon juice, garlic, breadcrumbs, parsley and salt until smooth. Slowly add olive oil while processing to form paste. Reserve.