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Correo Electrónico
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Ingredientes
- 2 tablespoons olive oil
- ½ small yellow onion, chopped
- ½ fennel bulb, chopped
- ½ cup dry white wine
- Juice from ½ lemon
- 4 cups store-bought less sodium seafood stock
- For the bouillabaisse:
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 (14.5 ounce) can fire roasted diced tomatoes
- ½ lb red potatoes
- 1/3 cup chopped fennel fronds
- Pinch of saffron threads
- 2 tablespoons minced parsley, more for garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 lbs firm white fish (e.g. grouper, red snapper, monkfish), skin removed cut into 2-inch pieces
- For the rouille:
- ½ cup day-old breadcrumbs from a loaf of bread
- 1 ½ tablespoons water
- 2 garlic cloves
- ¼ teaspoon salt
- ¼ teaspoon ground red âcayenneâ pepper
- 2 tablespoons olive oil
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.%20If%20the%20membrane%20is%20left%20on,%20the%20monkfish%20will%20become%20tough%20as%20it%20cooks.%20Happy%20cooking!%3C/p%3E%3Cp%3EServes%204%3C/p%3E%3Cp%3EFor%20the%20broth:%3C/p%3E%3Cp%3EFor%20the%20broth:%3C/p%3E%3Cp%3EIn%20a%20medium%20saucepan,%20heat%20the%20olive%20oil%20over%20medium-high%20heat.%20Add%20the%20yellow%20onion%20and%20fennel%20and%20cook,%20stirring%20occasionally,%20until%20soft%20(about%205%20minutes).%20Add%20the%20white%20wine%20and%20bring%20to%20a%20boil.%20Add%20the%20lemon%20juice%20and%20seafood%20stock%20and%20bring%20to%20a%20simmer.%20Cover%20the%20saucepan%20and%20simmer%20for%2015%20minutes.%20Strain%20the%20stock%20and%20discard%20the%20solids.%20Set%20aside.%3C/p%3E%3Cp%3EFor%20the%20bouillabaisse:%20In%20a%20large%20pot,%20heat%20the%20olive%20oil%20over%20medium-high%20heat.%20Add%20the%20yellow%20onion%20and%20cook,%20stirring%20occasionally,%20until%20soft%20(about%203%20to%205%20minutes).%20Stir%20in%20the%20garlic%20and%20cook%20until%20just%20fragrant,%20about%2030%20seconds.%20Add%20the%20diced%20tomatoes%20and%20their%20juices%20and%20cook%20for%202%20minutes.%20Stir%20in%20the%20red%20potatoes,%20the%20fennel%20fronds,%20a%20pinch%20of%20saffron,%20and%20parsley.%20Add%20the%20broth%20to%20the%20pot%20and%20bring%20to%20a%20simmer.%20Simmer%20for%2010%20minutes%20then%20season%20to%20taste%20with%20salt%20and%20pepper.%20Five%20minutes%20before%20you%20are%20ready%20to%20eat%20add%20the%20fish%20to%20the%20pot.%20Simmer%20gently%20until%20cooked%20through.%3C/p%3E%3Cp%3EFor%20the%20rouille:%3C/p%3E%3Cp%3EPlace%20the%20garlic%20cloves,%20salt%20and%20cayenne%20in%20a%20mortar.%20Pound%20the%20ingredients%20with%20the%20pestle%20until%20the%20garlic%20is%20a%20paste.%20Add%20the%20water%20and%20breadcrumbs%20and%20use%20the%20pestle%20to%20incorporate%20all%20of%20the%20ingredients.%20Slowly%20add%20the%20olive%20oil.%20Divide%20the%20soup%20between%204%20bowls%20and%20place%20a%20dollop%20of%20rouille%20in%20the%20middle%20of%20each.%20Garnish%20with%20the%20minced%20parsley%20and%20serve%20immediately.%3C/p%3E){kind=link}