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Bouillabaisse With Rouille (French Fish Stew) Recipe

Bouillabaisse With Rouille (French Fish Stew) Recipe

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Bouillabaisse With Rouille (French Fish Stew)

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Ingredients:

Serving

2 leeks, washed and sliced thinly
1 spanish onion, halved and sliced thinly
3 tbsp olive oil
6 garlic cloves, peeled and finely chopped
2 bay leaves
2 carrots, peeled and roughly chopped
black pepper, freshly ground
4 medium potatoes, cut into large cubes
1/2 tsp ground fennel
2 slices orange peel , each about 3 inches long
1 tsp dried thyme (or use fresh if you have it)
2 tsp dried marjoram (or use fresh if you have it)
3 cups fish stock (or sub with 2 cups clam juice and 1 cup water)
2 tomatoes, diced
1 lemon
1 1/2 lbs cod fish
1/2 lb mussels (or any other shellfish you prefer such as clams , or a combination of different types of shellfish)
1 lb uncooked shrimp (or any other shellfish you prefer)
1 pinch saffron
1 cup fresh parsley, chopped fine
sea salt
2 cups breadcrumbs
1 cup parmesan cheese, freshly grated
1/8 tsp cayenne (to taste)
1/2 cup water
1/4 cup fresh basil, chopped fine (or 1 tbsp dried )
1/4 cup fresh parsley, chopped fine
3 tbsp olive oil
1 loaf french bread

Directions:

Bouillabaisse: Pull out a large soup pot, heat the olive oil in it over medium heat. Add in the leeks and onions and saute for about 10 minutes, until they are soft. Once soft, add in the garlic, bay leaves, carrots and quite a few rounds of freshly ground black pepper. Leave that to saute for about another 5-10 minutes.
Stir the potatoes into the pot along with the fennel seed, orange peel, thyme and marjoram. Saute for about 10 minutes, stirring frequently.
Add in the stock or clam juice and water. Add in the tomatoes and squeeze in the juice from the lemon (watch no lemon pits fall in). Simmer for about 15 minutes, at which time the carrots should be tender and the potatoes cooked, but still firm.
This is a good point to make the Rouille (and toasted bread if you are using), while the broth simmers, so skip ahead to that step if you haven't already.
Add in the fish (not the shellfish yet), as well as the saffron and parsley and simmer for about 5 minutes. Then add the shellfish and cook until shells open up (ie with mussels and clams), and the prawns are pink and firm. Adjust the seasoning with sea salt and get ready to serve ASAP.
Rouille: Mix together the bread crumbs, parmesan and cayenne. Add the water and blend into a paste. Stir in the basil, parsley and olive oil. Rouille should be hot and flavourful so add more hot spice if you like.
As soon as the seafood is done, remove the bay leaves and orange peel, then ladle into warm bowls and serve with a spoonful of rouille on top and bread on the side. Alternatively, top each bowl with slices of toasted french bread topped with rouille.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	784.99 Kcal (3287 kJ)
Calories from fat	326.92 Kcal
		% Daily Value*
Total Fat	36.32g	56%
Cholesterol	123.54mg	41%
Sodium	2034.1mg	85%
Potassium	1221.72mg	26%
Total Carbs	70.96g	24%
Sugars	8.82g	35%
Dietary Fiber	6.8g	27%
Protein	42.63g	85%
Vitamin C	35.4mg	59%
Vitamin A	1.1mg	36%
Iron	6.7mg	37%
Calcium	355.7mg	36%

Amount Per 100 g
Calories	117.74 Kcal (493 kJ)
Calories from fat	49.04 Kcal
		% Daily Value*
Total Fat	5.45g	56%
Cholesterol	18.53mg	41%
Sodium	305.1mg	85%
Potassium	183.25mg	26%
Total Carbs	10.64g	24%
Sugars	1.32g	35%
Dietary Fiber	1.02g	27%
Protein	6.39g	85%
Vitamin C	5.3mg	59%
Vitamin A	0.2mg	36%
Iron	1mg	37%
Calcium	53.3mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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