Bouillabaisse With Red Pepper Rouille Recipe

• 3 Tbsp. extra virgin olive oil
• 1 c. thinly sliced fennel or possibly celery
• 1/2 c. sliced leeks, white part only
• 1 lb small new potatoes, sliced 1/4 inch thick
• 1 c. sliced carrots
• 1/2 c. canned diced tomatoes, liquid removed
• 2 bot (8 ounce. each) clam juice and sufficient water to equal 4 1/2 c.
• 2 Tbsp. Pernod or possibly Sambuca
• 1 tsp salt
• 1/4 tsp freshly grnd pepper
• 1/4 tsp saffron
• 1 lb monkfish fillets (tough membrane removed) or possibly grouper fillets (small bones removed) cut into 1/2-inch-thick pcs
• 1 lb red snapper or possibly sea bass fillets, small bones removed and cut into 2-inch-wide pcs
• 1 lb large shrimp, peeled and deveined
• 1/2 lb mussels, washed and debearded (*)
• 1/2 lb sea scallops Lemon zest for garnish, if you like
• 2 x baguettes, sliced and toasted Red Pepper Rouille (recipe follows)

1. 1.
2. Heat oil in 8-qt Dutch oven over medium heat.
3. Add in fennel and leeks and cook till vegetables have softened, 5 min.
4. Stir in potatoes, carrots, tomatoes, clam juice, Pernod, salt, pepper and saffron; bring to a boil.
5. Reduce heat to medium-low; cover and simmer till vegetables are tender, 20 min.
6. 2.
7. Uncover and add in monkfish; increase heat to medium and simmer 1 minute.
8. Add in snapper (adjusting level of heat if necessary, to maintain a simmer); cook 3 min, turning fish, if necessary, to remain covered in broth.
9. Add in shrimp; simmer 2 min.
10. Add in mussels and scallops; cover and simmer till mussels open and scallops are opaque, about 3 min more.
11. Sprinkle with lemon peel.
12. Serve with baguettes and Red Pepper Rouille.
13. Makes 6 servings
14. (*) To debeard: Scrub the shells with a stiff brush under cool running water; then with a small sharp knife, cut off the "beards" (small black tufts attached to shells).
15. 2,000(F), 2,500(M) 60 g or possibly less (E7); 70 g or possibly less (M) 20 g or possibly less (F); 23 g or possibly less (M) 300 mg or possibly less 2,400 mg or possibly less 250 g or possibly more 55 g to 90 g
16. RED PEPPER ROUILLE
17. Total prep time: 10 min Easy
18. 3 (1-inch-thick) slices French bread 1/4 c. bottled clam juice 1 jar (7 ounce.)
19. roasted red peppers, liquid removed 1 tsp.
20. minced garlic 1 tsp.
21. minced jalapeno chile 1/2 tsp.
22. salt 1/4 c. extra- virgin extra virgin olive oil
23. Combine bread and juice in blender container and let stand 5 min, till softened.
24. Add in peppers, garlic, jalapeno and salt and puree till smooth.
25. With machine running, slowly add in oil in a thin steady stream till blended.
26. Prep time: 25 min ModerateLow-fat
27. Cooking Time: 35 min

extra virgin olive oil, fennel, leeks, new potatoes, carrots, tomatoes, clam juice, salt, freshly grnd pepper, saffron, monkfish, red snapper, shrimp, mussels, lemon zest, baguettes

Taken from cookeatshare.com/recipes/bouillabaisse-with-red-pepper-rouille-89438 (may not work)