|
bouillabaisse
Chef Tamara Murphy of Brasa – Seattle, WA
Adapted by StarChefs
Yield: 4-6 Servings
Ingredients:
Bouillabaise
- 5–6 pounds assorted fish
- 6 Tablespoons olive oil
- 2 leeks, white part only, finely chopped
- 8 tomatoes, peeled, seeded and chopped
- 1 fennel bulb, coarsely chopped
- 6 cups fish or vegetable broth
- 1 cup white wine
- 4 cloves garlic, chopped
- 1 onion, coarsely chopped
- 1 bouquet garni, composed of thyme sprigs, parsley and bay
leaf
- 2 - inch strip orange zest
- ½ teaspoon saffron threads, soaked in 1 Tablespoon water
½ hour
- ¼ cup Pernod or Ricard
- 1 baguette, sliced into ¼ inch rounds, toasted
- Parsley, chopped, for garnish
Rouille
- 2 red bell peppers, skin charred and removed
- 3 cloves garlic, chopped
- 1 teaspoon coarse salt
- 4 ounces white bread
- 2 Tablespoons lemon juice
- ½ cup extra virgin olive oil
Method:
For Bouillabaise:
Make two rows of diagonal slashes in any whole fish with skin. [This
will help to keep fish from curling.] Rinse shellfish under cold
running water to remove sand and grit.
Gently cook leeks in olive oil. Add tomatoes and fennel. Add fish
broth, white wine, garlic, onion, bouquet garni, orange zest, saffron,
and Pernod. Simmer about 10 minutes. Add fish. Simmer 10 more minutes,
until fish is translucent and shellfish have opened.
For Rouille:
Slice red peppers in half and remove seeds and stem. Rough chop
peppers and blend with garlic and salt. Purée until a smooth
paste is formed. Soak bread slices in warm water and add to mixture
in blender. Slowly add olive oil.
To Serve:
Ladle soup in large bowls. Place toasted bread in bottom of bowls
and add a little broth to Rouille. Top bread with fish. Ladle Rouille
on top of fish. Sprinkle with parsley. Serve immediately. |
