Subj : 12/14 Bully Base Day - 2
To   : All
From : Dave Drum
Date : Thu Dec 14 2023 12:51:00

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

MMMMM--------------------------ROUILLE-------------------------------
     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

MMMMM-----------------------BOUILLABAISSE----------------------------
     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
 skillet.

 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

 Uncle Dirty Dave's Archives

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... Every restaurant is a drive thru if you drive fast enough.

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