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Fifteen Minute
Bouillabaisse
8 tablespoons
extra-virgin olive oil
1 medium onion, about 8 ounces
4 cloves garlic
1 large tomato, about 12 ounces, or 1 (15-ounce) can whole tomatoes
2 (8-ounce) bottles clam juice 2 teaspoons ground fennel seed Salt
and freshly ground black pepper to taste 1/2 teaspoon saffron
threads
3 pieces monkfish or swordfish, about 4 ounces each
3 pieces halibut, snapper or sea bass, about 4 ounces each
8 ounces cleaned squid bodies
1 small French baguette
1/2 cup roasted red bell peppers from a jar
1 egg yolk (see note)
1. Heat a
broiler and adjust the broiling rack so it is 3 to 6 inches from the
heat source. Put 1 tablespoon of the oil in a large, deep, heavy
skillet over medium-high heat. Peel and quarter the onion. Peel the
garlic. Put the onion and 3 cloves of the garlic in a food
processor. Pulse just until chopped. Scrape into the skillet, raise
the heat to high, and cook for 2 minutes. Meanwhile, core the
tomato, put it in the food processor and pulse until chopped (If
using canned tomatoes, drain the tomatoes and coarsely chop.) Open
the bottles of clam juice.
2. Add the
tomato, clam juice, fennel and salt and pepper to the skillet. Over
the skillet, crush teaspoon of the saffron between your fingers.
Stir well, cover, and bring to a boil. Meanwhile, cut each piece of
fish in half. Reduce the heat under the skillet to medium, add the
fish, cover and cook for 5 minutes. Meanwhile, cut the squid into
rings. Add the squid for the final 1 minute.
3. While the
seafood cooks, cut the baguette on the diagonal into 9 slices. Put 8
of the slices on a baking sheet and toast both sides in the broiler,
about 1 minute on each side.
4. Drop the
remaining garlic clove down the chute of the food processor with the
motor running. Stop the motor and scrape down the sides of the bowl
with a rubber spatula. Add the roasted peppers, egg yolk, reserved
bread slice and remaining teaspoon saffron, crushed between your
fingers.
5. Puree,
then, with the motor running, gradually add the remaining 7
tablespoons olive oil through the chute until the mixture has the
consistency of mayonnaise. Season with salt.
6. Divide the
seafood and broth among 4 soup plates. Spread the roasted red pepper
mixture on the toasted baguette slices and put 2 slices on top of
each plate. Serve any remaining rouille in a small bowl at the
table.
Recipe note:
You can replace the raw egg in this recipe with egg substitute if
desired.
Serves 4
Per serving:
638 calories, 46 grams protein, 36 grams carbohydrate, 34 grams fat,
233 mg cholesterol, 921 mg sodium.
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