Bouillabaisse With Sauce Rouille Recipe

• 7 ounce fish, rascasse
• 7 ounce fish, red mullet
• 7 ounce fish, conger eel
• 7 ounce fish, John Dory
• 7 ounce prawn, or possibly lobster meat
• 10 ounce mussel, in the shell
• 6 Tbsp. minced shallot
• 2/3 c. sliced leek
• 3 Tbsp. crushed garlic
• 2/3 c. sliced fennel
• 1 sprg fresh thyme
• 4 x fresh sprigs parsley
• 2 x fresh bay leaf
• 1 ounce dry orange, peel
• 1/2 c. extra virgin olive oil
• 2 tsp saffron
• 1 1/4 c. spring water
• 1 c. fish stock
• 1 c. dry white wine
• 1/2 c. dry vermouth
• 3 lrg tomato, peeled, minced
• 6 slc baguette, croute Sauce Rouille
• 1 x boiled potato, peeled, crushed
• 1 x roasted red pepper
• 1 pch saffron
• 2 x cloves of garlic
• 1 x salt and pepper
• 2 c. extra virgin extra virgin olive oil

1. Drizzle a little of the oil over the fish.
2. Saute/fry shallots, garlic and leeks in the remaining oil.
3. Add in the vermouth and wine.
4. Bring to a boil then add in the fish stock, saffron, thyme, parsley, bay leaves, spring water, orange peel, tomatoes and the fish.
5. Bring back up to a boil and simmer 4 to 7 min till fish is cooked.
6. Arrange the fish in bowls and cover with broth.
7. Cut the baguette on the bias into long and thin slices.
8. Brush each slice with extra virgin olive oil on both sides.
9. Toast on a wire rack on a baking sheet for 3 min in a 400 degree F. oven.
10. Sauce Rouille:Blend all ingredients except the extra virgin olive oil in a food processor.
11. Gradually add in the extra virgin olive oil till the sauce is emulsified.

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Taken from cookeatshare.com/recipes/bouillabaisse-with-sauce-rouille-89440 (may not work)