Bouillabaisse with Rouille

Recipe courtesy Emeril Lagasse, 2007
TOTAL TIME: 3 hr 15 min
Prep: 1 hr
Inactive Prep: 2 hr
Cook: 15 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

FOR THE STOCK:
  • 1 1/2 quarts water
  • 2 large carrots, sliced
  • 1 bunch celery, with tops, chopped
  • 1 onion, cut into 8 pieces
  • 1 head garlic, cut in 1/2
  • 1 lemon, cut in 1/2
  • Salt
  • 1 tablespoon peppercorns
  • 4 sprigs fresh thyme
  • 2 1/2 pounds bones fish bones (no heads), well rinsed under cold water, such as halibut
    FOR THE BOUILLABAISSE:
    • 2 tablespoons olive oil
    • 2 onions, sliced
    • 1 cup fennel, thinly sliced
    • 1/2 cup Pernod
    • 3 cups tomatoes, peeled, seeded and chopped
    • 3 cups fish stock
    • 1/2 pound seaweed
    • 2 hot Italian peppers, whole
    • 2 tablespoons crushed red pepper
    • Salt and freshly ground black pepper
    • Meat from 2 lobsters
    • 2 red mullet fillets, quartered
    • 1 fillet black bass
    • 4 sardines
    • 1/4 pound clams, washed
    • 1/4 pound mussels, washed and beards removed
    • 1/2 pound scallops, foot removed
    • 1/2 shrimp, peeled and deveined, tails attached
      FOR THE ROUILLE:
      • 1 red pepper, roasted and peeled
      • 2 cloves garlic
      • 1 slice white bread, crusts removed and torn into pieces
      • *1 egg yolk
      • 1 tablespoon Dijon mustard
      • 1 lemon, juiced
      • Salt and freshly ground black pepper
      • 1/2 cup olive oil
      • Toasted or grilled bread, for serving
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        Directions

        For the stock:

        Add all ingredients into a large stockpot and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain, reserving the stock, and cool in an ice water bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.

        For the bouillabaisse:


        In another large, wide and shallow pan, over medium heat, add 2 tablespoons olive oil. When the oil is hot, add the onion and fennel, cook for 2 minutes. Deglaze with the Pernod, and add the tomatoes, fish stock, seaweed, hot Italian peppers, crushed red pepper and season with salt and pepper. Add the lobster meat and cook for 3 minutes, covering the pot with aluminum foil or lid. Then add the rest of the seafood and cook, covered for about 6 minutes until the clams and mussels have opened.

        For the rouille:


        In a food processor, combine the roasted red pepper, garlic, bread, egg yolk, Dijon, lemon juice and salt and pepper. While the food processor is still on, slowly drizzle in the olive oil.

        Serve the Bouillabaisse in bowls with the toasted bread and Rouille on the side.

        *RAW EGG WARNING

        Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
        Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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