Thursday, December 3, 2009

No Fuss Bouillabaisse and Rouille

No-Fuss Bouillabaisse
3 tablespoons olive oil
4 ounces shallots (about 4 shallots), diced
1 medium fennel bulb, trimmed and thinly sliced
1 clove garlic, minced
2 cups diced tomatoes
2 tablespoons parsley, minced
1 tablespoon fresh thyme leaves
1 tablespoon minced orange zest
½ teaspoon saffron
2 bay leaves
6 cups (1½ quarts) fish broth
2 pounds thick fish fillets, cut into 2-inch pieces (such as halibut, grouper and cod)
1 pound medium shrimp, peeled and deveined
Salt, to taste
1 batch rouille (recipe below)
In a large Dutch oven, heat the oil over medium. Add the shallots, fennel and garlic. Sauté until just soft, about 5 minutes. Add the tomatoes, parsley, thyme, orange zest, saffron and bay leaves. Cook until the tomatoes begin to break down, stirring often, about 6 minutes. Add the fish broth and bring to a simmer. Cover, reduce heat to low, and simmer until the vegetables are very tender, about 30 to 40 minutes. Add the fish and shrimp, then return to a simmer and cook, uncovered, until the fish is just cooked through,
5 to 10 minutes. Season with salt and stir in the rouille until thickened.

Makes 1 batch
2 whole jarred roasted red peppers
3 cloves garlic, peeled, quartered
1 teaspoon salt
½ cup unseasoned breadcrumbs
½ cup olive oil
In a food processor, combine the peppers, garlic and salt. Process until smooth. Add the bread crumbs and process again until fairly smooth. Scrape into a bowl and stir in the olive oil in a slow, steady stream.

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