HAPPY NATIONAL BOUILLABAISSE DAY Seafood lovers everywhere have reason to celebrate every December 14th with National Bouillabaisse Day. Bouillabaisse originally was a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse, sea robin and European conger. It can also include gilt-head bream, turbot; monkfish, mullet or silver hake. It usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. More expensive versions may add langoustine (European lobster), though this was not part of the traditional dish made by Marseille fishermen. Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread. Bouillabaise et sa Rouille 3tbsp olive oil 4 Garlic Cloves, chopped 2 Onions, sliced 6 Tomatoes, chopped 1 Large Bouquet garni, one orange peel, parsley, thym, celery and fennel tied together. 1 lb of rock fish or carcasses of cod monkish crab, 1 cup of white wine 2 pinches of saffron pinch of red peppers or cayenne Pastis about ½ of a cup Fish Monkfish cup in 1 inch piece ( 1lb or 2lb ) 8 Shrimps 1 lb of Mussels 1 lb of Cod 4 U/10 scallops Optional. Heat the oil in a heavy-based saucepan and sautéed the garlic and onions over high heat for 2 minutes.Add the tomatoes,bouquet garni,and the fish bones. Cook hard for 5 minutes and add 6 cups of water, the wine and the pastis. Bring to boil about 15 minutes, pressing down the fish to extract the flavor. Meanwhile, using a mortar, pound the saffron, salt, red peppers flakes. Stir half of the mixture into the soup, turn of the heat and let stand for 10 minutes. Pour the contents into a colander set over a bowl. Press down hard to extract all the juices and flavors Discard theses solids, but reserve the bouquet garni. Return the soup to its original sauce pan. Add the fish types in the order listed in the ingredients, leaving the more delicate ones until last: these will sit on top. Sprinkel over the remaining saffron mixture and add the reserved bouquet garni. Bring to a boil and cook for 2 minutes, reduce the heat and cover partially for about 8 minutes or more until you fish is cook .Check the seasoning. To make the Rouille,Dip a 2 inch baguette into the fish broth. Squeeze it dry. Pound it with a similar volume of aioli and add cayenne pepper or red pepper flakes. Add several croutons with a spoonful of rouille.
Posted on: Sun, 14 Dec 2014 15:29:52 +0000
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