Mount Pleasant Magazine Sept/Oct 2014

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BouillaBaisse
Bistro Toulouse
Ingredients:
½ pound shrimp, peeled and deveined.
2 pounds whole fresh fish (snapper or grouper)
scaled and filleted (reserve bones for stock) or
1 pound filleted fish.
½ pound calamari, cleaned and cut into tubes.
16-20 mussels, rinsed clean.
2 fennel bulbs, thin sliced.
6 cloves garlic, chopped.
4 Roma tomatoes, diced.
½ Spanish onion,
thin sliced.
1 small potato, peeled
and diced.
1 cup white wine.
3 egg yolks.
6 saffron threads.
1 cup + 2 tablespoons
vegetable oil.
1 lemon.
8 slices baguette.
Preparation:
Fish stock:
Use bones and head from filleted fish (or ask for bones at your fish market
if you buy fish that is already filleted). Sauté bones and head in a pan with 1
tablespoon of oil to light color. Add white wine and reduce until almost dry. Add
water to the pan to cover bones and simmer on low heat for 90 minutes. Strain
stock and set aside. Can be made one day ahead and stored in refrigerator.
Rouille:
Boil diced potato with 3 cloves of garlic in water until cooked through.
Drain and mash or put through a ricer. In a food processor, combine 3 egg
yolks and juice of 1 lemon. Add potato mixture and 3 threads of saffron and
pulse until combined. Slowly add 1 cup vegetable oil to the processor while
running. Set rouille aside while you finish preparing the dish. Can be made one
day ahead and stored in refrigerator.
Final preparation:
Sauté fennel, onion and 3 cloves garlic with 1 tablespoon of vegetable oil
until translucent. Add tomato, reserved fish stock and 3 threads of saffron.
Simmer for 30 minutes, then season to taste with salt and pepper. Cut fish into
large bite-sized pieces. Add shrimp, fish, calamari and mussels to simmering
broth. Cover tightly and cook 3 to 4 additional minutes until mussels have
opened and fish is cooked through.
Divide fish/shellfish and vegetables into four large, deep bowls and ladle broth
over top. Rouille can be served on top or on the side. Serve with grilled or toasted
baguette. Bouillabaisse can be made with any light white fish or shellfish, based
on seasonal availability and your taste preferences. Bon appetit!
Photo courtesy of Bistro Toulouse.
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