BOUILLABAISSE SOUP

Home » Food and Drink » Soups Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Marko Deen Basic Author | 7 Articles Joined: December 13, 2010 United States Bouillabaisse Soup By Marko Deen | Submitted On November 05, 2011 Recommend Article Article Comments Print Article This excellent, ancient recipe from Provence excites huge passion and interest. Bouillabaisse consists of fragrant fish chunks poached in a saffron-enhanced broth. The dish is served as two courses. First the broth is spooned over toasted bread croutes topped with rouille sauce, which enriches the soup; next the fish itself is eaten. It is undoubtedly a triumph, so do devote several hours to making it. Ingredients: 50 ml extra virgin olive oil 2 large onions, quartered 2 leeks, cut into 5 cm chunks 4 garlic cloves, chopped 2 large red tomatoes, skinned, quartered and deseeded a bunch of fresh thyme, about 50 g 1 fennel bulb, quartered 20 cm strip of orange zest 2 litres boiling water 1 kg mixed fish fillets such as John Dory, red gurnard, red snapper, sea bass and grey mullet, cut into 4 cm chunks 1 kg mixed shellfish, such as small crabs, mussels, clams and prawns a large pinch of saffron threads 500 g boiled new potatoes 1 tablespoon Pernod 4 tablespoons harissa paste or other hot chilli paste 1 baguette, sliced and oven-toasted to make croutes AIOLI 6-8 large garlic cloves, crushed 1/2 teaspoon sea salt 1 egg, plus 2 egg yolks 220 ml extra virgin olive oil 1-2 tablespoons freshly squeezed lemon juice Directions: To make the aioli, put the garlic, salt, egg and egg yolks in a food processor and blend until creamy. Gradually pour in the olive oil until the mixture is thick and emulsified. Add the lemon juice and blend briefly to combine. Set aside. Heat half the olive oil in a large, flameproof casserole, add the onions, leeks, garlic and tomatoes and saute until golden and wilted. Add the thyme, fennel and orange zest. Add the boiling water and the remaining oil, then add the fish and shellfish (except the mussels or clams) and half the saffron. Return to the boil, reduce the heat and simmer for 10-12 minutes or until the fish is opaque. Add the mussels and clams, if using, and cook for 3-4 minutes until they open. Discard any that don't. Pour the pan contents through a colander into a large bowl. Lift out the fish into a large, heated tureen or serving dish. Using a slotted spoon, press down on the onions, fennel, thyme and tomatoes in the colander, then discard them. Pour the broth back into the rinsed pan, bring to the boil and cook over very high heat for 5 minutes until emulsified, then whisk in half the aioli. Add the hot potatoes and stir in the Pernod. Pour about a quarter of the mixture over the fish. Put a croute on the side of each soup bowl, then add a generous spoonful of aioli to each. Mix the remaining aioli with the harissa and remaining saffron to create a scarlet rouille sauce. Add a spoonful of rouille to the croutes. Ladle hot soup into each dish. When the soup is finished, serve the fish and hot potatoes with any remaining aioli and rouille. makes 4-6 servings To read more great recipes visit us at: http://www.howtocookbestfood.com/ Article Source: http://EzineArticles.com/expert/Marko_Deen/864060 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 171 times Word count: 506 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Soups Marko Deen Email Address Subscribe We will never sell or rent your email address. Soups Article Feed Soups Article Feed Find More Articles Search Recent Articles A Perfect Healing and Fulfilling Winter Meal: Wild Elk Stew With Bone Broth 3 Hot and Creamy Soups You'll Fall In Love With 3 Creamy Soups That Your Taste Buds Will Love Tasty Cold Soup Recipes To Try For a Refreshing Meal Delicious Soup Recipes to Keep You Warm on a Cold Night Chicken/Turkey Noodle Soup - Crafted From Leftover Turkey/Chicken Meals With Veggies & Seasoned Well Potato-Leek Soup - Leeks Are Said to Possibly Date Back to Mesopotamia and Ancient Egypt 5 Tips for Warming Winter Soups and Stews Chicken-Vegetable Soup With Orzo and Oregano Cream of Cauliflower Soup With Curry EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide