December 14 - National Bouillabaisse Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cyril's Bouillabaisse
Categories: Soups, Seafood, Breads, Chilies, Vegetables
Yield: 8 Servings

MMMMM--------------------------ROUILLE-------------------------------
1 (3") piece of baguette; in
- 1/2" dice
3 tb Water
2 cl Garlic
1/2 ts Cayenne pepper
1/2 ts Kosher salt
3 tb Extra-virgin olive oil

MMMMM-----------------------BOUILLABAISSE----------------------------
3 tb Extra-virgin olive oil; more
- for drizzling
2 Leeks; white/light green
- only, thin sliced
1 lg Onion; in 1/4" dice
1 Fennel bulb; fronds reserved
- bulb cored, cut in 1/4"
- dice
4 cl Garlic; 3 coarse chopped
2 lg Tomatoes; in 1/2" dice
2 Bay leaves
pn Saffron threads
2 tb Pastis or Pernod
5 c Store-bought fish stock
2 lb Live lobster
8 sl (1/2") baguette; cut on the
- bias
1 1/2 lb (3) Yukon Gold potatoes;
- peeled, in 1/2" dice
1/4 ts Cayenne pepper
2 Dozen littleneck clams;
- scrubbed
1 lb Monkfish; in 16 1 1/2"
- pieces
1 lb Skinless red snapper
- fillets; in sixteen 1 1/2"
- pieces
1 lb Skinless halibut fillet; in
- sixteen 1 1/2" pieces

In a mini food processor, sprinkle the diced bread with
the water and let stand until the water is absorbed,
about 5 minutes. Add the garlic, cayenne and salt and
process until the bread and garlic are coarsely chopped.
With the machine on, drizzle in the olive oil and
process until the rouille is smooth. Transfer to a bowl
and refrigerate.

In a very large, deep skillet, heat the 3 tablespoons of
olive oil. Add the leeks, onion, fennel and chopped
garlic and cook over moderate heat until translucent,
about 5 minutes. Add the tomatoes and cook until they
begin to break down, about 5 minutes. Add the bay
leaves, saffron and pastis and bring to a boil. Add the
fish stock and bring to a simmer. Cook over low heat
until the vegetables are very tender, about 20 minutes.
Discard the bay leaves.

In a food processor, pulse the vegetables and broth to a
coarse puree. Strain through a fine sieve set over the
skillet.

Bring a large pot of water to a boil. Add the lobster
and cook until it turns bright red, about 4 minutes.
Drain and rinse the lobster under cold water until cool
enough to handle. Remove the tail, claw and knuckle meat
and cut into 1" pieces.

Preheat the broiler. Arrange the baguette slices on a
baking sheet and broil them 6 inches from the heat for
about 1 minute per side, until the slices are golden
brown around the edges. Rub each slice with the
remaining whole garlic clove and drizzle lightly with
olive oil.

Add the potatoes and cayenne pepper to the broth and
bring to a simmer. Cook over moderately high heat until
the potatoes are just tender, about 10 minutes; season
with salt and pepper. Add the clams, cover and cook over
moderate heat until they just begin to open, about 3
minutes. Add the monkfish, cover and simmer for 2
minutes. Add the lobster, snapper and halibut, cover and
simmer until the clams are open and all the fish is
cooked through, about 4 minutes.

Set a baguette toast in each of 8 shallow bowls. Ladle
the fish and broth over the toasts and top each serving
with 1 tablespoon of the rouille. Sprinkle with fennel
fronds and serve immediately.

RECIPE FROM: https://www.foodandwine.com

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