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Ingredientes
- 7 ounce fish, rascasse
- 7 ounce fish, red mullet
- 7 ounce fish, conger eel
- 7 ounce fish, John Dory
- 7 ounce prawn, or possibly lobster meat
- 10 ounce mussel, in the shell
- 6 Tbsp. minced shallot
- 2/3 c. sliced leek
- 3 Tbsp. crushed garlic
- 2/3 c. sliced fennel
- 1 sprg fresh thyme
- 4 x fresh sprigs parsley
- 2 x fresh bay leaf
- 1 ounce dry orange, peel
- 1/2 c. extra virgin olive oil
- 2 tsp saffron
- 1 1/4 c. spring water
- 1 c. fish stock
- 1 c. dry white wine
- 1/2 c. dry vermouth
- 3 lrg tomato, peeled, minced
- 6 slc baguette, croute Sauce Rouille
- 1 x boiled potato, peeled, crushed
- 1 x roasted red pepper
- 1 pch saffron
- 2 x cloves of garlic
- 1 x salt and pepper
- 2 c. extra virgin extra virgin olive oil
Direcciones
- Drizzle a little of the oil over the fish. Saute/fry shallots, garlic and leeks in the remaining oil. Add in the vermouth and wine. Bring to a boil then add in the fish stock, saffron, thyme, parsley, bay leaves, spring water, orange peel, tomatoes and the fish. Bring back up to a boil and simmer 4 to 7 min till fish is cooked. Arrange the fish in bowls and cover with broth.
- Cut the baguette on the bias into long and thin slices. Brush each slice with extra virgin olive oil on both sides. Toast on a wire rack on a baking sheet for 3 min in a 400 degree F. oven.
- Sauce Rouille:Blend all ingredients except the extra virgin olive oil in a food processor. Gradually add in the extra virgin olive oil till the sauce is emulsified.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 501g | |
| Recipe makes 6 servings | |
| Calories 1068 | |
| Calories from Fat 840 | 79% |
| Total Fat 94.92g | 119% |
| Saturated Fat 13.41g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 393mg | 16% |
| Potassium 1095mg | 31% |
| Total Carbs 17.04g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.65g | 2% |
| Protein 32.46g | 52% |
