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    You are in: Home / Recipes / Bouillabaisse With Rouille Topped Croutons Recipe
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    Bouillabaisse With Rouille Topped Croutons

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Manami's Note:

    A great Sunday meal, in front of the fire or the TV! Rouille is the classic accompaniment to Bouillabaisse :), this spicy, creamy puree is a delicious dip for fresh bread as well as a topping for the croutons; a luscious way to use up stale bread! We made this at Adelaida's house and they were all watching one of the soccer games. These tasty morsels dress up even the simplest soups & they are very good! We use red snapper in this dish, but cod, haddock, halibut, or other fresh white fillets will work & the Rouille (roo-EE) is traditionally spicy. This is a combination of a couple recipes. Hope you enjoy! ;)

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    Ingredients:

    Servings:

    Units: US | Metric

    BOUILLABAISSE

    ROUILLE

    CROUTONS

    Directions:

    1. 1
      PREPARE BOUILLABAISSE:.
    2. 2
      Heat oil in a large pot and gently cook onions until clear, 10-15 minutes.
    3. 3
      Add leek and celery and cook a further 10 minutes.
    4. 4
      Add bay leaves, garlic, tomato paste and chilli paste.
    5. 5
      Sizzle a few seconds.
    6. 6
      Mix in wine, saffron, honey and tomatoes.
    7. 7
      Cook over low heat, 20 minutes.
    8. 8
      Add fish stock and season to taste.
    9. 9
      Bring back to a simmer and add mussels (or steam separately then add them to the soup with their juices); discard any mussels that don’t open.
    10. 10
      Add fish fillets and simmer gently until just cooked, 2-3 minutes.
    11. 11
      Divide between hot soup bowls and top with a crouton spread with rouille.
    12. 12
      Pass extra rouille and croutons around separately.
    13. 13
      ROUILLE:.
    14. 14
      Puree all the ingredients, adding salt to taste.
    15. 15
      Stored in the fridge, rouille will keep for 2-3 days.
    16. 16
      CROUTONS:.
    17. 17
      Preheat oven to 300ºF.
    18. 18
      Remove the crusts from 6 thick slices of sourdough bread baguette.
    19. 19
      Mix together olive oil, garlic, parmesan, oregano and salt; brush over the bread on both sides.
    20. 20
      Dice the bread into 3/4" pieces and spread out on a baking tray.
    21. 21
      Bake until golden and crisp, about 25 minutes; these can cook while cooking the soup on top of stove.
    22. 22
      **Store croutons in an airtight containe; they will keep fresh for several weeks and if they become stale simply heat in a 350ºF oven to refresh 5 to 10 minutes.

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    Ratings & Reviews:

    • on April 14, 2009

      55

      Delicious and relative easy to make! Takes a lot of prep, not exactly the recipe to choose if you've only got an hour.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bouillabaisse With Rouille Topped Croutons

    Serving Size: 1 (710 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 869.6
     
    Calories from Fat 434
    49%
    Total Fat 48.2 g
    74%
    Saturated Fat 7.5 g
    37%
    Cholesterol 120.9 mg
    40%
    Sodium 1416.7 mg
    59%
    Total Carbohydrate 45.3 g
    15%
    Dietary Fiber 4.2 g
    17%
    Sugars 6.8 g
    27%
    Protein 53.1 g
    106%

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