Bouillabaisse

Bouillabaisse
Photo by www.epicurious.com

Ingredients

  • (or store-bought)
  • Rouille
  • ½ pound large shrimp in shells
  • ½ pound cultivated mussels, scrubbed and any beards removed
  • ½ pound cockles or small hard-shelled clams, scrubbed
  • 9 cups white fish stock
  • ½ teaspoon black pepper
  • + 13 more ingredients
    • 1 ½ tablespoons coarse sea salt
    • ¼ teaspoon crumbled saffron threads
    • 1 Turkish or ½ California bay leaf
    • 1/3 cup finely chopped fennel fronds (sometimes called anise)
    • 1 lb boiling potatoes
    • ½ cup extra-virgin olive oil
    • 4 garlic cloves, chopped
    • 1 large onion, chopped
    • 2 large tomatoes, peeled and coarsely chopped
    • 1 (1- to 1 ¼ -lb) live lobster
    • 1 garlic clove, halved
    • 3 tablespoons extra-virgin olive oil
    • 12 to 16 (½-inch-thick) baguette slices

1. Make croutons: Put oven rack in middle position and preheat oven to 250°F. 2. Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic. 3. Make soup: Plunge lobster headfirs...

View full recipe at SpringPad

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