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Bouillabaisse With Red Pepper Rouille Recipe

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0 votes | 1366 views
Servings: 6

Ingredients

Cost per serving $5.97 view details
  • 3 Tbsp. extra virgin olive oil
  • 1 c. thinly sliced fennel or possibly celery
  • 1/2 c. sliced leeks, white part only
  • 1 lb small new potatoes, sliced 1/4 inch thick
  • 1 c. sliced carrots
  • 1/2 c. canned diced tomatoes, liquid removed
  • 2 bot (8 ounce. each) clam juice and sufficient water to equal 4 1/2 c.
  • 2 Tbsp. Pernod or possibly Sambuca
  • 1 tsp salt
  • 1/4 tsp freshly grnd pepper
  • 1/4 tsp saffron
  • 1 lb monkfish fillets (tough membrane removed) or possibly grouper fillets (small bones removed) cut into 1/2-inch-thick pcs
  • 1 lb red snapper or possibly sea bass fillets, small bones removed and cut into 2-inch-wide pcs
  • 1 lb large shrimp, peeled and deveined
  • 1/2 lb mussels, washed and debearded (*)
  • 1/2 lb sea scallops Lemon zest for garnish, if you like
  • 2 x baguettes, sliced and toasted Red Pepper Rouille (recipe follows)

Directions

  1. 1. Heat oil in 8-qt Dutch oven over medium heat. Add in fennel and leeks and cook till vegetables have softened, 5 min. Stir in potatoes, carrots, tomatoes, clam juice, Pernod, salt, pepper and saffron; bring to a boil. Reduce heat to medium-low; cover and simmer till vegetables are tender, 20 min.
  2. 2. Uncover and add in monkfish; increase heat to medium and simmer 1 minute. Add in snapper (adjusting level of heat if necessary, to maintain a simmer); cook 3 min, turning fish, if necessary, to remain covered in broth. Add in shrimp; simmer 2 min. Add in mussels and scallops; cover and simmer till mussels open and scallops are opaque, about 3 min more. Sprinkle with lemon peel. Serve with baguettes and Red Pepper Rouille.
  3. Makes 6 servings
  4. (*) To debeard: Scrub the shells with a stiff brush under cool running water; then with a small sharp knife, cut off the "beards" (small black tufts attached to shells).
  5. 2,000(F), 2,500(M) 60 g or possibly less (E7); 70 g or possibly less (M) 20 g or possibly less (F); 23 g or possibly less (M) 300 mg or possibly less 2,400 mg or possibly less 250 g or possibly more 55 g to 90 g
  6. RED PEPPER ROUILLE
  7. Total prep time: 10 min [Easy]
  8. 3 (1-inch-thick) slices French bread 1/4 c. bottled clam juice 1 jar (7 ounce.) roasted red peppers, liquid removed 1 tsp. minced garlic 1 tsp. minced jalapeno chile 1/2 tsp. salt 1/4 c. extra- virgin extra virgin olive oil
  9. Combine bread and juice in blender container and let stand 5 min, till softened. Add in peppers, garlic, jalapeno and salt and puree till smooth. With machine running, slowly add in oil in a thin steady stream till blended.
  10. Prep time: 25 min [Moderate][Low-fat]
  11. Cooking Time: 35 min
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Nutrition Facts

Amount Per Serving %DV
Serving Size 405g
Recipe makes 6 servings
Calories 392  
Calories from Fat 108 28%
Total Fat 12.09g 15%
Saturated Fat 2.36g 9%
Trans Fat 0.0g  
Cholesterol 175mg 58%
Sodium 727mg 30%
Potassium 1373mg 39%
Total Carbs 19.1g 5%
Dietary Fiber 2.4g 8%
Sugars 3.28g 2%
Protein 48.4g 77%

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