Positively, Absolutely, Not Real Bouillabaisse

Positively, Absolutely, Not Real Bouillabaisse
Photo by www.foodnetwork.com

Ingredients

  • 1 pound raw fish heads, bones, tail, and lobster tail shell
  • 4 whole fresh bay leaves
  • 1 teaspoon coarse sea salt
  • ½ teaspoon whole black peppercorns
  • 6 cups water
  • ½ cup olive oil, divided
  • 6 ounces onion, coarsely chopped
  • + 20 more ingredients
    • 3 ounces fennel bulb, coarsely chopped
    • 1 teaspoon coarse sea salt, divided
    • ½ cup dry white wine
    • 1 (14 ½-ounce) can diced tomatoes, undrained
    • ¼ cup fresh flat-leaf parsley, chopped
    • 1 (3-inch) piece orange peel, optional
    • 1/16 teaspoon saffron
    • 2 cloves garlic, crushed
    • ¼ teaspoon cayenne pepper
    • 8 ounces mussels, cleaned and beards trimmed, at room temperature
    • 1 large raw lobster tail, shell removed and meat cut into 1-inch pieces, at room temperature
    • 1 baguette, sliced
    • 1 clove garlic, cut in half
    • 1 recipe Rouille, recipe follows, optional
    • 1 large red bell pepper
    • 3 large cloves garlic, peeled
    • 1 fresh red chile, stem removed and seeded
    • 1 teaspoon freshly squeezed lemon juice
    • ¼ teaspoon coarse sea salt
    • ½ cup olive oil

1. For the fish stock: Rinse the fish heads and place in a tall 6-quart pot with tails, bones, lobster shell, bay leaves, 1 teaspoon sea salt, black peppercorns, and water. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a bare simmer and cook for 25 minutes. Strai...

View full recipe at SpringPad

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