Post by marlaoh on Jun 27, 2003 9:08:49 GMT -6
San Souci Bouillabase
For the broth:
1/2 onion, chopped
1/2 head of fennel, chopped
3 stalks of celery, chopped
1 leek, chopped
4 cloves of garlic, whole
3 ounces tomato paste
1 bay leaf
1 sprig fresh thyme
1 pinch cayenne
1 pinch saffron
1 lb. fish bones and trim
1 body and shell of steamed lobster (meat reserved), washed and crushed
4 ounces pernod
4 ounces white wine
For the dish:
8 oz. fish, cut into one ounce cubes
12 clams
12 mussels
8 fresh, dry scallops
8 shrimp,cleaned
Meat of 1 steamed lobster, cut for four
For the rouille, combine the following ingredients and keep refrigerated:
4 ounces mayonnaise
1 tsp of bouillabsse broth, cooled
4 threads of saffron, crushed between your fingers
1/4 tsp of minced garlic
To make the broth:
Combine all ingredients, toss lightly and refrigerate over night if time allows.
Put ingredients into a large stock pot and cover generously with water.
Bring to a boil, reduce to a simmer and cook gently for one hour or more, Strain liquid through a sieve.
To make the dish:
In a wide pot, add the hot bouillabaisse broth and raw seafood.
Remove the items as they are cooked - the mussels will open first, then the shrimp,
fish and scallops will be done, lastly the clams.
Add the cooked lobster to heat through.
When the seafood has been cooked and removed, whisk into the broth a touch of whole, unsalted butter.
Taste and adjust seasoning.
Arrange the seafood in a large bowl.
Pour hot broth over the seafood, garnish with chives, grilled bread spread with rouille.
For the broth:
1/2 onion, chopped
1/2 head of fennel, chopped
3 stalks of celery, chopped
1 leek, chopped
4 cloves of garlic, whole
3 ounces tomato paste
1 bay leaf
1 sprig fresh thyme
1 pinch cayenne
1 pinch saffron
1 lb. fish bones and trim
1 body and shell of steamed lobster (meat reserved), washed and crushed
4 ounces pernod
4 ounces white wine
For the dish:
8 oz. fish, cut into one ounce cubes
12 clams
12 mussels
8 fresh, dry scallops
8 shrimp,cleaned
Meat of 1 steamed lobster, cut for four
For the rouille, combine the following ingredients and keep refrigerated:
4 ounces mayonnaise
1 tsp of bouillabsse broth, cooled
4 threads of saffron, crushed between your fingers
1/4 tsp of minced garlic
To make the broth:
Combine all ingredients, toss lightly and refrigerate over night if time allows.
Put ingredients into a large stock pot and cover generously with water.
Bring to a boil, reduce to a simmer and cook gently for one hour or more, Strain liquid through a sieve.
To make the dish:
In a wide pot, add the hot bouillabaisse broth and raw seafood.
Remove the items as they are cooked - the mussels will open first, then the shrimp,
fish and scallops will be done, lastly the clams.
Add the cooked lobster to heat through.
When the seafood has been cooked and removed, whisk into the broth a touch of whole, unsalted butter.
Taste and adjust seasoning.
Arrange the seafood in a large bowl.
Pour hot broth over the seafood, garnish with chives, grilled bread spread with rouille.