Bouillabaisse With Sauce Rouille Recipe

  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.

fish, fish, fish, fish, prawn, mussel, shallot, garlic, fennel, thyme, fresh sprigs parsley, bay leaf, orange, extra virgin olive oil, saffron, spring water, fish stock, white wine, tomato, slc baguette, potato, red pepper, saffron, garlic, salt, extra virgin

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

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