Restaurant Plaisir/Sante Bouillabaisse |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is from a local French restaurant near my hometown. Ingredients:
1 lb mixed fish fillet, cut into 1 inch pieces (any white fleshed fish) |
1/2 lb seafood (clams, mussels or shrimp) |
2 tablespoons pernod |
2 tablespoons olive oil |
2 garlic cloves, minced |
2 small onions, peeled and sliced |
1 fennel bulb, washed and sliced |
1 orange, zest of |
1 (14 1/2 ounce) can tomatoes |
6 cups fish stock |
salt & freshly ground black pepper |
1/2 cup fresh parsley, chopped |
4 thick slices peasant bread, lightly toasted |
2 red peppers, roasted and peeled |
2 garlic cloves, peeled |
1 teaspoon lemon juice |
1/4 teaspoon paprika |
salt & freshly ground black pepper |
Directions:
1. If using clams or mussels, scrub and remove the beards from the shells.
2. Place the fish and shrimp, if using, in a large bowl and add the Pernod and 1 tbsp of the olive oil, mixing gently.
3. Heat the rest of the olive oil in a large saucepan over medium heat. Add the garlic, onions, and fennel and saute until fragrant and softened, about 6-7 minutes.
4. Add the fish stock, zest and tomatoes along with any juice. Bring to a boil and cook for 25 minutes, uncovered.
5. While the soup is cooking, place all of the rouille ingredients into a blender puree until smooth. Season to taste. Set aside.
6. Add the fish and cook for 2-3 minutes. Add the shellfish and cook until shells open or the shrimp turn pink. Check seasonings.
7. Divide among 4 bowls, garnish with parsley and serve with toasted bread topped with rouille.
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