| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
French |
Emlive01 |
6 |
servings |
INGREDIENTS
|
|
=== FOR THE BROTH === |
| 2 |
tb |
Olive oil |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3 |
|
Garlic cloves |
| 1 |
|
Bay leaf |
| 8 |
|
Peppercorns |
| 2 |
|
Thyme sprigs |
| 1 |
lb |
Fish bones |
|
|
Water; to cover |
| 1 |
c |
White wine |
|
|
=== FOR THE BOUILLABAISSE === |
| 1 |
pn |
Saffron |
| 1 |
c |
Juilienned leeks |
| 3 |
c |
Peeled; seeded, chopped tomatoes |
|
|
Juice and zest of one orange |
| 1 |
c |
Juilienned fennel |
| 2 |
tb |
Chopped garlic |
| 2 |
tb |
Finely-chopped parsley |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
lb |
Assorted small whole fresh fish from the |
|
|
Mediterranean such as whiting; squid, sea |
|
|
Bass; scorpion fish, eel, angler fish, cleaned, scaled |
| 1 |
lg |
Lobster |
| 1 |
lb |
Shrimp; peeled, deviened |
| 1/2 |
lb |
Mussels |
| 1/2 |
lb |
Littleneck clams |
|
|
=== FOR THE ROUILLE === |
| 1 |
|
Red pepper; roasted and peeled |
| 2 |
|
Garlic cloves |
| 1 |
|
Piece White bread; torn into pieces |
| 1 |
|
Egg yolk |
| 1 |
tb |
Dijon mustard |
|
|
Juice of one lemon |
| 1/2 |
c |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 12 |
sl |
Crusty French bread; for serving |
INSTRUCTIONS
For the Broth: In a large sauce pan, heat the olive oil. Add the
onions and celery. Season with salt and pepper. Saute for 3 minutes.
Add the garlic and cook for 1 minute. Add the bay leaves peppercorns,
and thyme. Add the fish bones, water and wine. Bring the liquid to a
boil and reduce to a simmer. Cook for 30 minutes. Remove from the
heat and strain. For the Bouillabaisse: Place the stock on the heat
and bring to a simmer. Add the saffron, leeks, tomatoes, orange
juice, orange zest, fennel, garlic, and parsley. Season with salt and
pepper. Add the fish and lobsters. Cook for 8 minutes. Add the
shrimp, mussels, and clams. Cook for 6 minutes, or until the shells
have opened. Discard any shells that do not open. Re-season with salt
and pepper. For the Rouille: In a food processor, combine all the
ingredients, except for the oil. Puree until smooth. With the machine
running, slowly add the olive oil. Season the emulsion with salt and
pepper. To assemble: Remove the seafood from the pan and place on a
large platter. Pour the stock into a serving bowl. Serve the Rouille
and croutons on the side of the Bouillabaisse. For individual
servings, arrange the seafood in a shallow dish. Ladle the stock over
the seafood. Drizzle the Rouille over the seafood and serve with the
croutons. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A24 broadcast 02-19-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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