Restaurant Plaisir/Sante Bouillabaisse
- Ready In:
- 55mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Soup
- 453.59 g mixed fish fillet, cut into 1 inch pieces (any white fleshed fish)
- 226.79 g seafood (clams, mussels or shrimp)
- 29.58 ml Pernod
- 29.58 ml olive oil
- 2 garlic cloves, minced
- 2 small onions, peeled and sliced
- 1 fennel bulb, washed and sliced
- 1 orange, zest of
- 411.06 g can tomatoes
- 1419.54 ml fish stock
- salt & freshly ground black pepper
- 118.29 ml fresh parsley, chopped
- 4 thick slices peasant bread, lightly toasted
-
Rouille
- 2 red peppers, roasted and peeled
- 2 garlic cloves, peeled
- 4.92 ml lemon juice
- 1.23 ml paprika
- salt & freshly ground black pepper
directions
- If using clams or mussels, scrub and remove the beards from the shells.
- Place the fish and shrimp, if using, in a large bowl and add the Pernod and 1 tbsp of the olive oil, mixing gently.
- 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.
- Add the fish stock, zest and tomatoes along with any juice. Bring to a boil and cook for 25 minutes, uncovered.
- While the soup is cooking, place all of the rouille ingredients into a blender puree until smooth. Season to taste. Set aside.
- Add the fish and cook for 2-3 minutes. Add the shellfish and cook until shells open or the shrimp turn pink. Check seasonings.
- Divide among 4 bowls, garnish with parsley and serve with toasted bread topped with rouille.
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