Bouillabaisse With Dried Cranberry Rouille
Make Brook Dojny's Bouillabaisse With Dried Cranberry Rouille at home with Rouille, Sweetened Dried Cranberries, Walnut, Shallot, and Fresh White Bread Crumbs. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.
Illustrative photo
Ingredients
- Rouille
- 1/2 cup
- 1/4 cup
- 1
- 1/4 cup
- 1/4 cup
- 1/4 cup
- 1/4 tsp
- 24
- 2 cup
- 3 tbsp
- 2
- 2
- 2
- 1/4 head
- 2 cup
- 2 tbsp
- 2 tbsp
- 18
- 18
- 1/2 lb
- 1/2 lb
- 12 slice
- 1/4 cup
Method (preview)
- 1
Add the bread crumbs and, with the motor running, slowly pour the orange juice through the feed tube.
- 2
Gradually add enough oil to make a spreadable paste.
- 3
Add the cayenne and a pinch of salt.
- 4
Transfer to a plastic container and refrigerator for up to 3 days.
- 5
Bouillabaisse: In a large pot, combine the mussels and wine.
- 6
Bring to a boil over high heat and cook, covered, for 5 minutes or until the mussels open.
- 7
Use a slotted spoon to remove them to a plate.
- 8
If the broth is muddy, strain it through cheesecloth and set it aside.
- 9
In a large, flameproof casserole, heat the oil and add the leeks, carrots, and parsnips.
- 10
Cover and cook over medium heat for 5 minutes.
- 11
Add the cabbage and cook, stirring, for 2 minutes.
- 12
Add the fish stock or clam juice with the mussel liquid.
- 13
Add the thyme and dill, bring to a boil, and add the shrimp.
- 14
Simmer over medium heat for 1 minute.
- 15
Add the scallops, salmon, swordfish, and mussels.
- 16
Simmer for 5 minutes or until the seafood turns opaque.
- 17
Add salt and pepper.
- 18
Spread the toasts with the rouille.
- 19
To serve, ladle the stew into shallow soup bowls, sprinkle with parsley, and arrange the toasts at the sides.
- 20
"Boston Globe, December 19, 1999"
- 21
Fat; 0 Other Carbohydrates
- 22
1 tablespoon finely minced garlic 1/2 loaf country-style bread, cut into 1/2-inch-thick slices 1 red onion, diced 1 fennel bulb, trimmed and diced 2 carrots, diced
- 23
Preheat oven to 325 degrees.
- 24
Combine 1/4 cup of the olive oil and the minced garlic in a small bowl.
- 25
Brush bread slices on both sides with oil-garlic mixture.
- 26
Spread slices in a single layer on a baking sheet.
- 27
Bake 10 minutes, or until lightly browned.
- 28
Turn over and bake 5 minutes longer.
- 29
Remove from oven and reserve.
- 30
In a large soup pot, cook onion, fennel, carrot, and chopped garlic in remaining oil until onion is softened but not browned.
- 31
Add potatoes, thyme, bay leaves and orange zest; toss with the onions.
- 32
Add tomatoes, vermouth, (optional Pernod) and water.
- 33
Bring mixture to a boil; reduce heat to medium and cook until potatoes are almost tender.
- 34
Add flaked fish and gently heat together.
- 35
Lay a slice of toasted bread in each of 4 large soup plates, and ladle bouillabaisse over top.
- 36
Juice and zest of a large lemon
- 37
In soup pot, on medium, heat oil.
- 38
Saute onion, celery, parsnip and carrots to soften.
- 39
Add wine; bring to a boil on high for a few minutes to cook off alcohol.
- 40
Add clam juice, water, lemon juice and zest, salt, pepper, dill and parsley.
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Return to a boil.
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Skim off any surface foam; simmer 15 minutes.
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Strain.
- 44
Use as fish stock in recipes.
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Freezes well.
- 46
Grated zest and juice of 1 orange 1 large onion, chopped
- 47
In small bowl, mix saffron, wine, orange zest and juice; set aside.
- 48
In soup pot, saute onion and garlic in oil to barely soft.
- 49
Add celery; cook one minute.
- 50
Stir in fennel seed, basil, thyme and bay leaf.
- 51
Add reserved wine mixture; bring to a boil for two minutes.
- 52
Add tomatoes and fish stock.
- 53
Return to a boil; reduce to a simmer for 10 minutes.
- 54
Season with salt and pepper.
- 55
Add fatty fish; simmer one minute.
- 56
Add lean fish; simmer four minutes more.
- 57
Stir in parsley; simmer one minute more.
- 58
Serve with: 1/2 loaf French bread, warmed if desired
- 59
Heat oil in a large pot over medium-high heat until hot but not smoking.
- 60
Add onion, shallot, celery, carrots and garlic; saute for 5 minutes, stirring often.
- 61
Add the flour, marjoram, cayenne and parsley, stirring constantly for 1 to 2 minutes, until flour is cooked.
- 62
Stir in wine, scraping off any flour that sticks to bottom of pan.
- 63
Add the broth, tomatoes and their juices. Simmer, uncovered, for 20 minutes. Skim off any impurities that rise to surface.
- 64
Add fish and shrimp, simmer for 5 to 6 minutes until cooked. Season with salt and pepper to taste.
- 65
Serve soup with bread on the side.
- 66
For freezing purposes, do not add fish and shrimp to soup.
- 67
Because soup will be reheated at a future time, this process will cook the fish and shrimp.
- 68
If using fresh fish and shrimp, add to the soup after it has cooled, divide between 2 freezer bags and freeze.
- 69
If using frozen fish, divide and freeze soup in 2 freezer bags.
- 70
Divide fish between 2 freezer bags and freeze separately.
- 71
Overnight in refrigerator. Bring soup to a boil, reduce heat to a simmer, then add chopped fish and shrimp. Proceed according to recipe.
- 72
Bouillabaisse 3 1/2 pounds firm-fleshed, lean white "soup" fish, such as whiting, cod, bass, flounder or haddock, cleaned and cut into 2-inch pieces 1/4 cup olive oil 3 medium onions, chopped 2 medium leeks (white part only), thickly sliced 1 medium fennel bulb, coarsely chopped 6 medium tomatoes, peeled, seeded and chopped 6 garlic cloves, crushed
- 73
Several drops of hot pepper sauce
- 74
2 pounds red snapper fillets, cut into 2-inch pieces
- 75
Thin slices of toasted French bread
- 76
Rouille (see recipe on this page)
- 77
Rinse soup fish in cold water and drain.
- 78
Cut into large pieces.
- 79
In a large stockpot or kettle, heat olive oil over medium heat.
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Stir in onions, leeks and fennel.
- 81
Cook until softened, about 5 minutes.
- 82
Add tomatoes, garlic, parsley, thyme and bay leaf.
- 83
Simmer until blended and slightly thickened, about 10 minutes.
- 84
Add soup fish and 10 cups water.
- 85
Bring to a simmer, reduce heat to medium, and cook for 1 hour.
- 86
Season soup with salt, pepper, hot sauce, and saffron.
- 87
Bring to a simmer over medium heat and add potatoes.
- 88
Cook until potatoes are partially tender, about 10 minutes.
- 89
Add monkfish, hake and red snapper. Cover and cook until fish is firm and translucent, about 10 minutes.
- 90
To serve, use a slotted spoon to transfer fish to individual serving bowls, distributing fish evenly.
- 91
Add several slices of potato to each bowl, then fill with soup.
- 92
Serve with thin slices of toasted French bread spread with Rouille.
- 93
Or: Put a slice or two of French bread in bottom of the bowl before dishing in fish and liquid; pour Rouille over top and serve extra to spread on bread. (See Rouille recipe.)
- 94
Cut the red peppers in half, remove the stem and seeds and chop coarsely.
- 95
Add to mixture in blender.
- 96
Pur�e for 30 seconds more, scraping down sides as needed.
- 97
Transfer the mixture to a bowl and add olive oil, beating with a wooden spoon.
- 98
To use in bouillabaisse: Put half the rouille in a large mixing bowl and whisk in a bit of the hot liquid from the soup.
- 99
Ladle this mixture over the fish in stew and serve immediately.
- 100
Add the breadcrumbs and mash.
- 101
Using the pestle or a whisk, mix in the egg yolks and salt to make a smooth paste.
- 102
Very slowly, drop by drop, whisk in the olive oil until the mixture thickens a bit.
- 103
Continue adding the olive oil in a steady, thin stream, whisking all the time, until a thick, mayonnaiselike mixture has formed.
- 104
Set aside.
- 105
Heat the olive oil in a heavy-bottom soup pot over medium-high heat.
- 106
Add the onion and leeks; saute for 2 or 3 minutes, or until translucent.
- 107
Stir in the tomatoes, garlic, bay leaf, thyme, fennel, orange and salt and pepper.
- 108
Add the wine, water and potatoes.
- 109
Bring to a boil, reduce heat to low, cover and simmer for about 25 minutes, or until the potatoes are nearly tender.
- 110
Increase the heat and bring it to a roaring boil.
- 111
Stir in the saffron.
- 112
Place the firm-fleshed fish on top of the soup, pour just enough boiling water over the fish to cover, then cook about 7 minutes, always at the boil.
- 113
Add the tender-fleshed fish, the mussels and crabs, adding more boiling water to cover as needed, and cook another 3 or 4 minutes, just until the tender-fleshed fish separates easily with a fork.
- 114
Using a spatula, carefully remove the fish to a warmed platter.
- 115
Place the tender fish on one portion of the platter, the firm- fleshed fish on another.
- 116
Remove the potatoes as well, and put them on the same platter.
- 117
Ladle over them a few tablespoons of the broth and garnish with half of the parsley.
- 118
Add 2 or 3 tablespoons of the broth to the rouille, stirring it in.
- 119
Place a slice of bread in each soup bowl, then ladle in some broth.
- 120
Bouillabaisse (Makes 4 servings)
- 121
Grated rind of 1 orange 1 (2-pound) live lobster
- 122
Boiling, salted water 12 mussels, well-scrubbed and beards removed 12 large shrimp, shelled and deveined 12 sea scallops 1 1/2 pounds fish fillets, cut into 2-inch pieces
- 123
Parsley sprigs, for garnish
- 124
Heat vegetable oil in Dutch oven.
- 125
Saute onions until translucent.
- 126
Add garlic, tomatoes, tomato paste, clam juice, broth, salt, pepper, saffron, thyme, bay leaf, parsley and orange rind.
- 127
Simmer for 45 minutes.
- 128
Meanwhile, prepare seafood: Place lobster in large kettle of boiling, salted water and boil for 10 minutes.
- 129
Drain; break claws and tail from body.
- 130
Crack claws and cut tail into 1-inch chunks.
- 131
Remove black vein from tail pieces; leave shell on meat.
- 132
Add lobster to tomato mixture in Dutch oven; simmer for 5 minutes.
- 133
Add mussels, shrimp, scallops and fish; cover and simmer for 5 minutes more, or until mussels open.
- 134
Remove seafood from pot; keep warm in a soup tureen.
- 135
Discard any mussels that have not opened.
- 136
Boil liquid remaining in Dutch oven for 10 minutes, then strain through a coarse sieve, mashing through some of the vegetables.
- 137
To serve, pour strained liquid over seafood in soup tureen.
- 138
Garnish with parsley.
- 139
Bouillabaisse 1 medium onion, finely chopped (1 1/2 cups)
- 140
Fresh thyme or fennel fern for garnish
- 141
Combine the onions, leeks and garlic and cook, covered, over very low heat until soft, about 10 minutes, adding a little stock if necessary to prevent scorching.
- 142
Add all the other ingredients except the fish, shellfish, garnish and bread.
- 143
Mix well, and bring to a boil.
- 144
Reduce the heat and simmer, covered, for 10 minutes.
- 145
Add the fish and shellfish and cook until it turns from translucent to opaque, about 2 to 5 minutes.
- 146
Serve in 4 large bowls, garnished with sprigs of thyme or fennel.
- 147
Serve a slice of French bread on the side.
- 148
1 pound red snapper, cod, or any white fish, cut into bite-size pieces
- 149
In a large enameled or stainless steel kettle, saute the leeks, garlic and onions in the olive oil until translucent.
- 150
Add the tomatoes, herbs, wine, fish stock and seasonings and bring to boil, then reduce heat and simmer, covered 10 minutes.
- 151
Add the carrot and potato and simmer another 15 minutes.
- 152
Add the raw lobster meat, and simmer 10 minutes.
- 153
Add red snapper (or any white fish) cut into bite-size pieces, mussels, clams, shrimp, raw scallops and king crab claws.
- 154
Cover and simmer 15 or 20 minutes, until fish flakes easily and clams and mussels are open. Serve with garlic bread.
- 155
2 pounds red snapper or cod fillets, cut into bite-sized pieces 2 dozen clams, cleaned and scrubbed 2 dozen shrimp, shelled and deveined 1/2 cup fresh Italian (flat-leaved) parsley, chopped or scissored, for garnish
- 156
Saute the garlic and onions in the olive oil until soft.
- 157
Stir in carrots, celery, pepper, potatoes, water or stock, thyme, bay leaf, salt and pepper, and simmer, uncovered, for 10 minutes.
- 158
Add the tomatoes and wine, and simmer until the potatoes are just tender.
- 159
Add the fish and simmer until cooked through; then add the clams and shrimp, and simmer until the clams open.
- 160
Ladle into bowls and sprinkle with parsley.
- 161
Place the roasted pepper in a food processor or blender.
- 162
Add the chili pepper, garlic, egg yolk, salt and pepper.
- 163
Puree until smooth.
- 164
While the machine is running, slowly drizzle in the oil in a steady stream.
- 165
Process until the mixture is thick and smooth.
- 166
Transfer to a bowl and stir in the lemon juice. Taste and season with additional salt and pepper if desired.
- 167
Serve the rouille on the side with the bouillabaisse or seafood stew.
- 168
Guests can stir in a spoonful at the last minute to add a piquant flavor to the broth.
- 169
Lukins.
- 170
2 teaspoons each chopped fresh parsley and basil leaves 8 thick slices French sourdough bread, cut diagonally
- 171
Coarse salt and freshly ground black pepper to taste
- 172
Preheat oven to 350 degrees.
- 173
In a small bowl, combine the olive oil, garlic and herbs and stir well.
- 174
Spread one side of the bread slices with the herb mixture, then sprinkle with salt and pepper.
- 175
Arrange on a baking sheet and bake 15 minutes, or until golden.
- 176
Serve on the side with bouillabaisse or seafood stew.
- 177
Recipe is adapted from "The New Basics Cookbook."
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