All-Fish-Seafood-Recipes.com

Serves/Makes: 8 to 10

Ingredients:

• 4 pounds (2 kg) really fresh spiny lobster meat (crayfish) pieces
• 26 1/2 ounces (750 g) of each of any 3 of the followings: scorpion fish, weever, whiting, gurnard, conger, dory, red gurnard, monkfish or burbot, rockfish
• 2 pounds (1 kg) really fresh mussels (optional)
• 2 pounds (1 kg) scallops (optional)
• 1 eel, cut into pieces (optional)
• Broth

How to cook:

• Strain broth through a very fine strainer, pressing hard to extract juices.
• Pour liquid into a clean casserole bring to a boil, over high heat.
• Add spiny lobster pieces boil for 5 minutes, over really high heat.
• Add chosen fish boil for 5 minutes.
• Add mussels (if desired) and scallops boil for 5 minutes longer.
• Using a slotted spoon, remove all fish and seafood from casserole.
• Spoon into a warmed-up serving dish.

Broth Ingredients:

• 4 teaspoons (20 mL) olive oil
• 4 medium-size onions, minced
• 2/3 cup (160 mL) leek strips
• 10 cups (2.5 L) water or 2 cups (500 mL) dry white wine and 8 cups (2 L) water
• 2 pounds (1 kg) fish heads and bones
• 3 pounds (1.5 kg) ripe tomatoes, chopped
• 1 teaspoon (5 mL) finely chopped garlic
• 1/3 cup (80 mL) fresh fennel or 1/2 teaspoon (2.5 mL) crushed fennel seeds
• Rind of 1 orange, cut into 3-inch (8-cm) strips
• 1 teaspoon (5 mL) thyme
• 2 parsley sprigs
• 1 bay leaf
• 1/4 teaspoon (1 mL) crushed saffron filament
• Salt, to taste
• Freshly ground pepper, to taste

Broth Preparation:

• In a 16 to 24-cup (4 to 6-L) casserole, heat olive oil.
• Mix in minced onions and leef strips.
• Cook over low heat, stirring, for 5 minutes, until soft but not browned.
• Pour in water or wine and water mixture.
• Add fish heads and bones, tomatoes, garlic, fennel, orange rind, thyme, parsley, bay leaf, saffron, salt and pepper.
• Simmer over low heat, for 30 minutes.
• Meanwhile, prepare Rouille sauce, fish and seafood.

Rouille Sauce Ingredients:

• 2 sweet green peppers, diced
• 2 cans sweet Spanish red peppers, drained and wiped dry
• 1 cup (250 mL) water
• 4 garlic cloves, minced
• 6 tablespoons (90 mL) olive oil
• 1 to 3 teaspoons (5 to 15 mL) fesh white breadcrumbs
• 1 crushed chile(s) or a few drops Tabasco sauce

Rouille Sauce Preparation:

• In an 8-cup (2-L) casserole, simmer together green and red sweet peppers in boiling water, for 10 minutes, until soft.
• Drain and wipe-dry pepper pieces, using paper toweling.
• With a mortar, crush together peppers and garlic, to get a smooth paste.
• Very slowly pour in olive oil.
• Mix in enough breadcrumbs to get a thick paste.
• Taste, then season with crushed chile(s) or Tabasco sauce.
• Set aside.

To Serve Ingredients:

• 12 to 16 slices of bread, 1-inch (2.5 cm) thick
• 2 teaspoons (10 mL) olive oil
• 1 garlic clove, halved
• 4 1/2 ounces (125 g) grated Gruyere or Parmesan cheese, or a mixture of both

To Serve Preparation:

• Brown bread slices, sprinkled with grated cheese, in hot olive oil, heated up with garlic halves.
• Pour broth into a warmed-up soup serving bowl.
• Mix in 2 to 3 tablespoons (30 to 45 mL) Rouille sauce.
• At the table, arrange 1 slice of bread into each individual dish pour in broth.
• Arrange fish and seafood mixture on top.
• Serve remaining Rouille sauce on the side.

This recipe for Bouillabaisse Stew serves/makes: 8 to 10

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Main Ingredient: Seafood Mix
Preparation Method: Poached/Simmered
Cuisine: French