Bouillabaisse (Mediterranean Fish Soup)
|Ground pepper||1⁄2 Teaspoon|
|Dry white wine||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Potatoes||1 1⁄2 Pound, peeled|
|Saffron threads||1⁄4 Teaspoon|
|Fish fillets||2 Pound|
|Boiling water||1 Cup (16 tbs) (for boiling)|
|Whole fish||2 Pound|
|Red snapper/Ocean perch or rockfish||1 , cleaned|
|Mussels||1 Pound, scrubbed|
|Minced flat leaf parsley||1 Tablespoon (fresh)|
|Dried red chilies||2|
|Garlic||4 Clove (20 gm)|
|Bread crumbs||1 Tablespoon, dried|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Yellow onion||1 , chopped|
|Leeks||2 , rinsed|
|Tomatoes||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Bay leaf||1 , dried|
|Fennel stalk||6 Inch|
|Orange zest||1 , dried|
To make the rouille, in a mortar, combine the chilies and garlic and crush them together with a pestle to make a paste. Add the bread crumbs and mash again. Mix in the egg yolks and salt to make a smooth paste. Very slowly, drop by drop, whisk in the olive oil until the mixture thickens. Continue adding the oil in a thin stream, whisking constantly, until a mayonnaiselike mixture forms. (Alternatively, make the rouille in a blender.) Set aside.
To make the soup, in a heavy-bottomed soup pot over medium-high heat, warm the olive oil. Add the onion and leeks and sauté until translucent, 2 to 3 minutes. Add the tomatoes, garlic, bay leaf, thyme, fennel, orange zest, salt and pepper. Stir well and add the wine, water and potatoes. Bring to a boil, reduce the heat to low, cover and simmer until the potatoes are nearly tender, about 25 minutes.
Bring the mixture to a rolling boil. Stir in the saffron. Lay the firm-fleshed fish on top of the soup, pour over just enough boiling water to cover, and boil for about 7 minutes to half-cook the fish. Add the tender-fleshed fish, the mussels (discard any that do not close to the touch) and the crabs, adding more boiling water as needed to cover, and boil just until the tender-fleshed fish separates easily with a fork and the mussels open, 3 to 4 minutes.
Using a spatula, transfer the fish and shellfish to a warmed platter, placing the tender-fleshed fish on one part, the firm-fleshed on another. Discard any mussels that failed to open. Using a slotted spoon, transfer the potatoes to the same plate. Ladle a few Tbs. of broth over them and garnish with the parsley. Stir 2 to 3 Tbs. of broth into the rouille. Ladle the remaining broth into a serving bowl.
Place a slice of bread in the bottom of each soup bowl and ladle on some broth. Pass the fish, potatoes and rouille for spooning into the bowls. Serves 8.