Esta es una exhibición prevé de cómo se va ver la receta de 'Bouillabaisse With Red Pepper Rouille' imprimido.

Receta Bouillabaisse With Red Pepper Rouille
by Global Cookbook

Bouillabaisse With Red Pepper Rouille
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 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)

Direcciones

  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. 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