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Receta Bouillabaisse At Castle Moffett
by Global Cookbook

Bouillabaisse At Castle Moffett
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Ingredientes

  • 4 c. cubed country bread
  • 1/2 c. dry white wine
  • 2 tsp saffron threads soaked in
  • 1 Tbsp. warm water
  • 6 Tbsp. mayonnaise
  • 4 x garlic cloves chopped
  • 1/2 tsp warm pepper flakes
  • 1/2 tsp salt
  • 2/3 c. extra-virgin extra virgin olive oil
  • 3 lb white fish (such as halibut, monkfish, grouper, cod)
  • 2 x lobsters - (1 lb ea) cut into pcs
  • 1 lb shrimp
  • 6 ounce scallops
  • 1 lb mussels
  • 4 ounce calamari
  • 1/2 tsp saffron - (to 1) soaked in
  • 1/8 c. warm water
  • 6 ounce leeks minced
  • 6 ounce garlic finely minced
  • 6 ounce onion minced
  • 2 x carrots finely minced
  • 2 x celery stalks finely minced
  • 1 can diced tomatoes - (28 ounce) (add in 1/4 tspn baking soda if tomatoes are too tart)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp red pepper flakes
  • 1 x bouquet garni (2 bay leaves, 1 tarragon sprig, 4 thyme sprigs, 2 whole cloves, and 6 peppercorns)
  • 4 ounce extra virgin olive oil - (to 6) Salt to taste
  • 3 quart fish stock
  • 1/4 c. dry white wine
  • 1 x lemon juice and zest
  • 1 tsp orange zest
  • 1/4 c. Pernod
  • 1/4 c. finely-minced parsley

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.