Bouillabaise

Recipe Ingredients

1 tablespoon	15ml	Pinch saffron - toasted in a saute (large)
		Pan then mixed with
3 tablespoons	45ml	Hot water
4		Garlic cloves - crushed
1/2 lb	227g / 8oz	Snapper fillet - cut 2" pieces
1/2 lb	227g / 8oz	Monkfish fillet - cut 2" pieces
1/2 lb	227g / 8oz	John Dory - cut 2" pieces
1/2 lb	227g / 8oz	Sea bass fillet - cut 2" pieces
		Olive oil - as needed
1		Onion - cut medium dice
1		Leek - cut thin rings
2		Celery stalks - sliced
1		Roma tomatoes
1		Orange - zested
1		Fennel seeds
2		Rich fish fumet
2 tablespoons	30ml	Pastis
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
1 cup	237ml	Rouille - (listed below)
1		Baguette - sliced and toasted
		Grated Gruyere
2 tablespoons	30ml	Chopped parsley
		Rouille
4		Garlic cloves
2		Egg yolks
2 teaspoons	10ml	Cayenne pepper
1 cup	237ml	Olive oil
		Salt - to taste

Recipe Instructions

Place the saffron, garlic and fish into a mixing bowl. Drizzle with a little olive oil and toss to coat. Refrigerate for at least 1 hour.

Saute the onion, leek and celery in olive oil until tender. Add the tomatoes, orange zest and fennel seeds and cook for about 5 minutes. Add the fumet and pastis. Bring to a boil and reduce to a simmer. Add the fish and cook until just done. Season with salt and pepper.

To serve, place a baguette slice in the bottom of a serving bowl and top with a spoonful of rouille and a bit of cheese. Top with the fish soup. Garnish with parsley.

To make the Rouille: Using either a mortar and pestle or a food processor, puree the garlic, egg yolks and cayenne pepper until smooth. Slowly drizzle in the olive oil and whisk to incorporate as you would for a mayonnaise. Season, to taste, with salt.

This recipe yields 4 servings.

Caution: There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.

Source:
MELTING POT with Pilar Sanchez - (Show # MP-1A65) - from the TV FOOD NETWORK

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