• 12/14 Bully Base Day - 2

    From Dave Drum@1:2320/105 to All on Thu Dec 14 12:46:00 2023
    December 14 - National Bouillabaisse Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cyril's Bouillabaisse
    Categories: Soups, Seafood, Breads, Chilies, Vegetables
    Yield: 8 Servings

    1 (3") piece of baguette; in
    - 1/2" dice
    3 tb Water
    2 cl Garlic
    1/2 ts Cayenne pepper
    1/2 ts Kosher salt
    3 tb Extra-virgin olive oil

    3 tb Extra-virgin olive oil; more
    - for drizzling
    2 Leeks; white/light green
    - only, thin sliced
    1 lg Onion; in 1/4" dice
    1 Fennel bulb; fronds reserved
    - bulb cored, cut in 1/4"
    - dice
    4 cl Garlic; 3 coarse chopped
    2 lg Tomatoes; in 1/2" dice
    2 Bay leaves
    pn Saffron threads
    2 tb Pastis or Pernod
    5 c Store-bought fish stock
    2 lb Live lobster
    8 sl (1/2") baguette; cut on the
    - bias
    1 1/2 lb (3) Yukon Gold potatoes;
    - peeled, in 1/2" dice
    1/4 ts Cayenne pepper
    2 Dozen littleneck clams;
    - scrubbed
    1 lb Monkfish; in 16 1 1/2"
    - pieces
    1 lb Skinless red snapper
    - fillets; in sixteen 1 1/2"
    - pieces
    1 lb Skinless halibut fillet; in
    - sixteen 1 1/2" pieces

    In a mini food processor, sprinkle the diced bread with
    the water and let stand until the water is absorbed,
    about 5 minutes. Add the garlic, cayenne and salt and
    process until the bread and garlic are coarsely chopped.
    With the machine on, drizzle in the olive oil and
    process until the rouille is smooth. Transfer to a bowl
    and refrigerate.

    In a very large, deep skillet, heat the 3 tablespoons of
    olive oil. Add the leeks, onion, fennel and chopped
    garlic and cook over moderate heat until translucent,
    about 5 minutes. Add the tomatoes and cook until they
    begin to break down, about 5 minutes. Add the bay
    leaves, saffron and pastis and bring to a boil. Add the
    fish stock and bring to a simmer. Cook over low heat
    until the vegetables are very tender, about 20 minutes.
    Discard the bay leaves.

    In a food processor, pulse the vegetables and broth to a
    coarse puree. Strain through a fine sieve set over the

    Bring a large pot of water to a boil. Add the lobster
    and cook until it turns bright red, about 4 minutes.
    Drain and rinse the lobster under cold water until cool
    enough to handle. Remove the tail, claw and knuckle meat
    and cut into 1" pieces.

    Preheat the broiler. Arrange the baguette slices on a
    baking sheet and broil them 6 inches from the heat for
    about 1 minute per side, until the slices are golden
    brown around the edges. Rub each slice with the
    remaining whole garlic clove and drizzle lightly with
    olive oil.

    Add the potatoes and cayenne pepper to the broth and
    bring to a simmer. Cook over moderately high heat until
    the potatoes are just tender, about 10 minutes; season
    with salt and pepper. Add the clams, cover and cook over
    moderate heat until they just begin to open, about 3
    minutes. Add the monkfish, cover and simmer for 2
    minutes. Add the lobster, snapper and halibut, cover and
    simmer until the clams are open and all the fish is
    cooked through, about 4 minutes.

    Set a baguette toast in each of 8 shallow bowls. Ladle
    the fish and broth over the toasts and top each serving
    with 1 tablespoon of the rouille. Sprinkle with fennel
    fronds and serve immediately.

    RECIPE FROM: https://www.foodandwine.com

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