Bouillabaisse

Ingredients for Bouillabaisse

• 12 to 16 (1/2-inch-thick) baguette slices

• 3 cucchiai di olio extravergine d'oliva

• 1 garlic clove, halved

• 1 (1- to 1 1/4 -lb) live lobster

• 2 large tomatoes, peeled and coarsely chopped

• 1 cipolla grande, tritata

• 4 spicchi d'aglio, tritati

• 120ml olio extravergine di oliva

• 450g patate da bollire

• 80ml finely chopped fennel fronds (sometimes called anise)

• 1 foglia di alloro turco o 1/2 foglia di alloro della California

• 1/4 teaspoons crumbled saffron threads

• 1 1/2 tablespoons coarse sea salt

• 1/2 cucchiaini di pepe nero

• 2150ml white fish stock (or store-bought)

• 1.4kg white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces

• 230g cockles or small hard-shelled clams, scrubbed

• 230g cultivated mussels, scrubbed and any beards removed

• 230g large prawns in shells

• Rouille

How to make Bouillabaisse

Posiziona la griglia del forno a metà altezza e preriscalda il forno a 121°C.

Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.

Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.

Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.

Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, prawns, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.

Stir 45ml broth from soup into rouille until blended.

Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.

Top each serving with 1 teaspoon rouille and serve remainder on the side.

Avvertenza

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