bouillabaisse
Recipe courtesy of Frank DiNardo, Executive Chef, Roxiticus Golf Club (Mendham, N.J.)
Ingredients
- Ingredients for Sauce Rouille:
- mayonnaise - 1 Tbsp.
- garlic - 2 cloves, peeled
- roasted piquillo pepper - 3 pc.
- Tabasco sauce - 2 dashes
- salt - 1/2 tsp.
- soft white bread - 1/4 cup, pulled into bits
- olive oil - 1/2 cup
- orange juice - 2 tsp.
- Ingredients for Bouillabaisse:
- cod or halibut - 1 lb.
- scallops - 1 lb.
- mussels - 1 lb., washed
- littleneck clams - 1 lb., washed
- shrimp - 1 lb., peeled, deveined, tail on
- roasted fingerling potato - 1 lb., cut in half
- extra virgin olive oil - 1/4 cup
- onions - 1 cup, thinly sliced
- fennel bulb - ¼ ea., thinly sliced, or 1 tsp. fennel seeds
- garlic - 2 cloves, crushed
- carrots - 1 cup, diced
- celery - 1 cup, diced
- Chardonnay - 2 cups
- bay leaf - 1 ea.
- thyme - 3 sprigs, fresh
- saffron threads - 1/2 tsp.
- salt - 2 tsp.
- clam juice or fish stock - 3 cups
- black pepper - 1/4 tsp., freshly ground
- rustic French bread - sliced, plain or toasted
Instructions
- Make the sauce rouille. Put the mayo and orange juice into blender. Add the garlic and piquillo peppers, salt and bread. Blend until very smooth.
- With the blender still running, add olive oil slowly. Stop the blending as soon as the oil disappears. Set aside.
- Cook the onions, carrots, celery, fennel. Heat 1/4 cup of olive oil in a large (6-8 quart) pot on medium-high heat. When the oil is hot, add the onions, carrots, celery, and fennel. Stir to coat the vegetables with the olive oil. Cook on medium heat until softened but not browned, about 10-15 minutes.
- Add the garlic, salt, and aromatics. Add the crushed garlic, chopped bay leaf, thyme, saffron, salt, and white wine. Cook until wine is reduced by half, about 10 more minutes.
- Add the fish. Lay the fish pieces over the vegetable mixture and add clam juice or fish stock. Bring everything to a boil, reduce to a simmer, and cook, uncovered, for about 5 minutes.
- Add the shellfish. Add the mussels, clams, shrimp, scallops and potatoes, pushing aside the fish so that the shellfish is now covered in liquid. Simmer for 10 minutes more, covered.
- Add freshly ground black pepper, and more salt to taste. Remove the bay leaves and thyme sprigs.
- Serve with bread and rouille.
