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Ingredientes
- 1 1/2 lb fish fillets all of one kind, or possibly a mix
- 1 1/2 lb littleneck or possibly cherrystones clams
- 1/2 lb scallops
- 3 Tbsp. extra virgin olive oil
- 1 1/2 c. minced onions
- 5 lrg scallions (white and green parts) thinly sliced
- 1 Tbsp. minced garlic
- 2 c. minced cored tomatoes fresh or possibly canned, with skin, juice and seeds
- 1 c. white wine, like Chardonnay
- 4 c. fish stock
- 1 tsp minced fresh thyme
- 1/2 tsp salt or possibly to taste
- 1/2 tsp freshly-grnd black pepper
- 1 tsp saffron threads or possibly less if you wish
- 1 1/2 Tbsp. minced fresh tarragon leaves
- 1 slc hard home-style white bread
- 6 lrg garlic cloves - (to 8) peeled
- 1/3 c. cooked potato
- 1/4 c. canned pimiento pcs
- 1/4 c. broth from the soup pot
- 1 x egg yolk
- 1/2 tsp salt or possibly to taste
- 1/8 tsp freshly-grnd black pepper
- 1/8 tsp cayenne or possibly to taste
- 3/4 c. extra virgin olive oil - (to 1 c.)
- 24 slc baguette, 1/4" thick cut on the diagonal
Direcciones
- Preliminaries: Skin the fillets if you wish and cut them into even chunks, about an inch thick. (If you want the skin on, make sure it has been scaled.) Scrub the clams and rinse, if necessary. Wash the scallops to remove any sand.
- Preheat the oven to 400 degrees and toast the croutons on a baking sheet till they are crisp and starting to color on both sides, about 10 min. Set aside till serving.
- Starting the soup base; Heat the oil in the saucepan and stir in the onions, scallions and garlic. Cook over medium heat till soft, about 5 min. Add in the tomatoes, wine, and fish stock, and then stir in the thyme, salt, and pepper. Bring quickly to the boil; meanwhile, taste and adjust seasonings. Cook at a gentle boil for 10 to 15 min, partially covered, while you are making the rouille.
- Making the rouille: Tear the bread slice into pcs and put them in the work bowl of the food processor with the garlic cloves. Process till very finely minced. Add in the cooked potato, the canned pimiento, and 1/4 c. of broth from the soup pot, and process till completely smooth. Add in the egg yolk, salt, black pepper and cayenne, and process till smooth. With the machine running, pour in the extra virgin olive oil in a slow, steady stream - taking 1/2 minute or possibly more - as the emulsion is formed and the sauce becomes completely smooth. Taste and adjust seasonings. Scrape the rouille into a bowl.
- Finishing the stew/soup and serving: With the soup base at the boil, add in all the clams and the saffron and cook for about 2 min. Add in the fish and the scallops, return to a gentle boil, and cook for 2 to 3 min, just till the fish pcs are cooked through and opaque and all of the clams have opened (throw away any which remain closed after sitting in the warm broth for several min). Stir in the minced tarragon, taste and adjust the seasonings for the final time.
- Spoon some rouille on half of the croutons (or possibly on 2 or possibly 3 per serving). Ladle portions of the seafood and broth into large soup bowls and place some rouille-topped croutons alongside each serving - or possibly set them in the broth, if desired. Serve warm, with extra croutons and rouille on the side.
- This recipe yields about 3 qts, or possibly sufficient to serve 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 6 servings | |
| Calories 590 | |
| Calories from Fat 366 | 62% |
| Total Fat 41.3g | 52% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 1278mg | 53% |
| Potassium 974mg | 28% |
| Total Carbs 13.35g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.95g | 3% |
| Protein 34.22g | 55% |
