Bouillabaisse Or Fulton Market Fish Chowder
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | French | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1/4 | c | Finely chopped garlic |
| 1/2 | c | Canned plum tomatoes |
| drained seeded and diced | ||
| 1 | t | Saffron threads |
| 10 | Fresh basil leaves, shredded | |
| up to 12 | ||
| 2 | lb | Assorted fish such as |
| snapper halibut sea | ||
| bass | ||
| monkfish skinned and | ||
| boned cut into large | ||
| chunks | ||
| 1 | lb | Fresh shrimp, peeled and |
| deveined | ||
| 12 | Littleneck clams, washed | |
| well in the shell | ||
| 24 | Mussels, well washed in the | |
| shell | ||
| 2 | Lobsters, raw in the shell | |
| cut into pieces | ||
| 3 | qt | Bouillabaisse fish broth |
| recipe follows | ||
| 1 | t | Salt and freshly ground |
| pepper | ||
| French baguette, slices | ||
| 1/4-inch thick slices | ||
| 1/4 | c | Olive oil |
| 1 | t | Cracked black pepper, up to |
| 2 | Fresh cayenne peppers or red | |
| jalapenos | ||
| 3 | Garlic cloves | |
| 1 | Russet potato, peeled cut | |
| into 1/4-inch thick | ||
| slices | ||
| 1/2 | c | Hot bouillabaisse broth |
| 1/2 | c | Olive oil |
INSTRUCTIONS
2 1997 Combine the olive oil, garlic, tomatoes, saffron and basil in a large dish or bowl. Add the pieces of fish and shellfish to the oil and combine well so that all the fish and shellfish are equally coated with the marinade mixture. Refrigerate the fish and allow to marinate over night or for several hours. Preheat the oven to 300 degrees F. Put the fish broth into a large soup pot or casserole that is stovetop safe, bring the stock to a boil, and reduce to a simmer. Gently simmer the broth for 15 minutes. Meanwhile, make croutons and rouille: Brush one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in oven about 12 minutes or until crisp. For the rouille: Combine the cayenne pepper, garlic, sliced potato and hot broth in a saucepan and cook for 17 minutes or until the potato is cooked and soft. Transfer the mixture to a blender and, while pureeing, slowly drizzle in the olive oil. Transfer this to a serving bowl and serve along side the croutons. Add the clams and mussels into the broth. Cook for 10 minutes, or until the clams begin to open. Season the lobster, shrimp and fish with salt and pepper and add to broth. Allow the fish to cook for 6 to 8 minutes after the broth has returned to a simmer. Do not boil the fish. Serve hot. Yield: 4 to 6 servings Recipe by: Cooking Live Show #CL8875 Posted to MC-Recipe Digest V1 #608 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 12,
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Nutrition (calculated from recipe ingredients)
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Calories: 4100
Calories From Fat: 2214
Total Fat: 249.7g
Cholesterol: 952.6mg
Sodium: 8972.9mg
Potassium: 4623.7mg
Carbohydrates: 153.9g
Fiber: 12.1g
Sugar: 5.6g
Protein: 298.4g