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Receta Bouillabaisse At Castle Moffett

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Ingredientes

Direcciones

  1. For the Rouille: In a bowl, soak the bread in the wine for 5 min. In a small dish, soak the saffron in 1 Tbsp. warm water for 5 min.
  2. In a food processor, puree together bread/wine mix, saffron/water mix, mayonnaise, garlic, salt and warm pepper flakes till smooth. With machine running, pour in the oil in a thin steady stream till creamy. Chill.
  3. For the Bouillabaisse: Clean and chunk the fish. Marinate it into a large stainless steel bowl and add in 1/4 of each: onions, leeks, garlic; all of the tomatoes, cayenne pepper, red pepper flakes, bouquet garni and 2 ounces of the extra virgin olive oil. Cover and chill for at least 5 hrs or possibly preferably overnight.
  4. Heat remaining extra virgin olive oil in a large Dutch oven and sautee leeks, onions, carrots and celery for 5 min. Add in garlic and saute/fry for a few min but don't let garlic turn brown. Add in wine, orange zest, fish marinate (not the fish) salt (may be omitted) and fish stock.
  5. Bring to a simmer for 15 min over a medium heat and skim if necessary. Add in the saffron. Add in the fish, lobster, mussels. Cook for 5 - 10 min or possibly till the seafood is almost done.
  6. Add in the shrimp, scallops, callamari, lemon juice and zest and cook for 3 to 5 min, or possibly till all the seafood is done. Heat Pernod briefly, ignite, and pour over the bouillabaisse.
  7. Assembly: Divide the bouillabaisse among the bowls and top with a dollop of rouille. Serve with toasted bread rounds.
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