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Bouillabaisse Salad

Salad.Dominion's picture
Ingredients
  Mayonnaise/Prepared mayonnaise 1 1⁄4 Cup (20 tbs)
  Pimentos 6 Ounce, drained
  Canned pimentos 6 Ounce, drained
  Garlic 1 Clove (5 gm), crushed
  Garlic clove 1 Large, crushed
  Chopped basil/Thyme/parsley/1 1/2 teaspoons dried leaf basil/thyme/parsley 1 Tablespoon
  Chopped parsley 1 Tablespoon, dried
  Onion 1 , chopped
  Onion 1 , coarsely chopped
  Bay leaf 1
  Parsley/Thyme 1 Bunch (100 gm)
  Lemon slice/Orange slice 1
  Salt To Taste
  Ground pepper To Taste
  Freshly ground pepper To Taste
  Firm white fish 1 1⁄4 Pound (Halibut, Turbot Or Monkfish)
  White fish 1⁄4 Pound
  Squid 2 Medium, cleaned
  Shellfish 1⁄4 Pound
  Assorted shellfish 1 1⁄4 Pound (Mussels, Scallops, Unpeeled Shrimp Or Crayfish Tails)
Directions

MAKING
1. For making Rouille Mayonnaise, in a small bowl, combine mayonnaise, pimentos, garlic and herbs.
2. Optionally in a mortar and pestle crush pimento, garlic and herbs to a paste.
3. Stir paste into mayonnaise, cover, store in refrigerator and use within 2 days.
4. For making the salad in a large saucepan bring 1 quart water, onion, bay leaf, parsley or thyme, lemon slice or orange slice, salt and pepper to a boil and boil for 5 minutes.
5. Cut fish into 2-inch pieces, add to saucepan and simmer 5 to 6 minutes such that fish tests done.
6. Without letting it overcook with a slotted spoon remove and set aside to cool.
7. Make 1/4-inch rings crosswise out of the squid bodies and cut tentacles crosswise in halves or quarters.
8. In boiling fish-cooking liquid simmer squid pieces for 15 to 30 seconds such that squid turns opaque.
9. Using a slotted spoon remove and set aside to cool.
10. Simmer scallops in boiling cooking liquid for about 5 minutes and remove with a slotted spoon.
11. Simmer shrimp or crayfish tails in boiling cooking liquid for 3 minutes or such that firm.
12. Remove with a slotted spoon and set aside to cool.
13. To boiling cooking liquid add mussels, cover pan and simmer for 4 to 8 minutes such that shells open.
14. With a slotted spoon remove mussels and discard any mussels that do not open.
15. Set mussels aside to cool.
16. In center of a large platter place a small decorative bowl and add mayonnaise.
17. Around the bowl arrange cooked fish and shellfish leaving mussels in bottom shells.

SERVING
18. Serve seafood with Rouille Mayonnaise and a green salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Fish
Preparation Time: 
60 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
6

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