Restaurant Plaisir/Sante Bouillabaisse

Submitted by Member 610488

"This is from a local French restaurant near my hometown."

 

• Ready In: 55mins
• Ingredients: 18
• Serves: 4

ingredients

• Soup

• 1 lb mixed fish fillet, cut into 1 inch pieces (any white fleshed fish)
• 1⁄2 lb seafood (clams, mussels or shrimp)
• 2 tablespoons Pernod
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 small onions, peeled and sliced
• 1 fennel bulb, washed and sliced
• 1 orange, zest of
• 1 (14 1/2 ounce) can tomatoes
• 6 cups fish stock
• salt & freshly ground black pepper
• 1⁄2 cup fresh parsley, chopped
• 4 thick slices peasant bread, lightly toasted

• Rouille

• 2 red peppers, roasted and peeled
• 2 garlic cloves, peeled
• 1 teaspoon lemon juice
• 1⁄4 teaspoon paprika
• salt & freshly ground black pepper

directions

1. If using clams or mussels, scrub and remove the beards from the shells.
2. Place the fish and shrimp, if using, in a large bowl and add the Pernod and 1 tbsp of the olive oil, mixing gently.
3. Heat the rest of the olive oil in a large saucepan over medium heat. Add the garlic, onions, and fennel and saute until fragrant and softened, about 6-7 minutes.
4. Add the fish stock, zest and tomatoes along with any juice. Bring to a boil and cook for 25 minutes, uncovered.
5. While the soup is cooking, place all of the rouille ingredients into a blender puree until smooth. Season to taste. Set aside.
6. Add the fish and cook for 2-3 minutes. Add the shellfish and cook until shells open or the shrimp turn pink. Check seasonings.
7. Divide among 4 bowls, garnish with parsley and serve with toasted bread topped with rouille.