Bouillabaisse With Rouille Topped Croutons

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Bouillabaisse With Rouille Topped Croutons


Prep Time:20 min
Cook Time:45 min
Servings: SERVES 8 - 10


    1 teaspoon Sue Bee Honey
    1/2 cup olive oil
    8-16 large raw prawns
    1 large boiled potato
    6 garlic cloves
    1-2 teaspoon minced chile
    1 egg yolk
    1/4 teaspoon paprika
    1/2 cup extra virgin olive oil
    salt salt
    6 slices sourdough baguettes
    1/2 cup extra virgin olive oil
    1 teaspoon crushed garlic
    2 tablespoons grated parmesan cheese
    1 teaspoon dried oregano
    3 cups croutons
    1 1/8-1 1/2 lbs fresh mussels
    2 1/4 lbs various boneless firm fish fillets
    2 medium onions
    1 leek
    1 stalk celery
    2-3 bay leaves
    4 large garlic cloves
    2 tablespoons tomato paste
    1-2 teaspoon chili paste
    2 cups dry white wine
    1/8 teaspoon saffron thread
    1 3/4 lbs tomatoes with juice
    12 cups fish stock
    salt salt
    fresh ground black pepper fresh ground black pepper
    1/2 teaspoon salt


    2. Heat oil in a large pot and gently cook onions until clear, 10-15 minutes.
    3. Add leek and celery and cook a further 10 minutes.
    4. Add bay leaves, garlic, tomato paste and chilli paste.
    5. Sizzle a few seconds.
    6. Mix in wine, saffron, honey and tomatoes.
    7. Cook over low heat, 20 minutes.
    8. Add fish stock and season to taste.
    9. Bring back to a simmer and add mussels (or steam separately then add them to the soup with their juices); discard any mussels that don t open.
    10. Add fish fillets and simmer gently until just cooked, 2-3 minutes.
    11. Divide between hot soup bowls and top with a crouton spread with rouille.
    12. Pass extra rouille and croutons around separately.
    13. ROUILLE:.
    14. Puree all the ingredients, adding salt to taste.
    15. Stored in the fridge, rouille will keep for 2-3 days.
    16. CROUTONS:.
    17. Preheat oven to 300 F.
    18. Remove the crusts from 6 thick slices of sourdough bread baguette.
    19. Mix together olive oil, garlic, parmesan, oregano and salt; brush over the bread on both sides.
    20. Dice the bread into 3/4" pieces and spread out on a baking tray.
    21. Bake until golden and crisp, about 25 minutes; these can cook while cooking the soup on top of stove.
    22. **Store croutons in an airtight containe; they will keep fresh for several weeks and if they become stale simply heat in a 350 F oven to refresh 5 to 10 minutes.


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