Summer Bouillabaisse With Smoky Rouille
photo by jrusk
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 44.37 ml olive oil, more for the sauce
- 22.18 ml garlic, chopped, for soup
- 2.46 ml garlic, minced for the sauce
- 1 small onion, chopped (optional)
- 907.18 g tomatoes, diced (about 4-1/2 cups)
- 236.59 ml dry white wine
- 4.92 ml sweet smoked paprika (Spanish pimenton)
- 59.14 ml mayonnaise
- kosher salt
- 396.89 g chicken broth, low-salt (1-3/4 cups)
- 0.25 ml saffron
- 453.59 g white fish (halibut, cod, or other firm white fish, cut into 1-inch chunks, I use 1/2 lb. shrimp and 1/2 lb. sca)
- 473.18 ml fresh corn kernels (from 4 medium ears)
- freshly ground black pepper
- 14.79-29.58 ml flat-leaf parsley, chopped for garnish (try cilantro too)
directions
- In a 5- to 6-qt. soup pot or Dutch oven, heat the oil over medium heat. Add onion if using the 1-1/2 Tbs. chopped garlic and cook until fragrant, about 30 seconds.
- Add the tomatoes and wine, increase the heat to medium high (if necessary), and simmer vigorously until the tomatoes are broken down and the mixture is slightly soupy, about 15 minute.
- While the tomatoes are cooking, whisk the 1/2 teaspoons grated garlic, paprika, and mayonnaise in a small bowl. Whisk in a little olive oil and enough cool water to make a creamy, pourable sauce. Taste and add salt if you like.
- Add the broth and saffron to the tomato mixture and simmer to slightly reduce the broth and concentrate the flavors, 5 minute
- Add the fish and simmer until it�s opaque throughout, 3 to 5 minute more.
- Stir in the corn. Season to taste with salt and black pepper.
- Serve in large bowls with a big drizzle of the sauce on top and a generous sprinkle of parsley (try cilantro too).
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<p>I LOVE to cook...it is very relaxing to me. A big THANKS to all the cooks on this web site for sharing their recipes and always giving me wonderful meals to make. <br /><br />Our pugs, Norman and Otis are the biggest foodies we will ever know. <br /><br />I'm another one of "those people" that read cookbooks like novels. I'm forcing myself not to buy anymore! because I don't really cook from them I just like to read them. I prefer using my cookbooks and recipes online because they take up less space and are always accessible. <br /><br /><br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket" /></p>