Bouillabaisse a la Rouille
Serves 4
INGREDIENTS :
Soup :
2 Quarts fish stock*
4 Onions (med)
1 pound Ripe tomatoes
1 1/2 cups white wine
3 cloves of garlic
Pinch of Saffron
Pinch of Anise
Olive oil
Salt to taste
Seafood :
16 - 20 mussels (4-5 mussels per person) 3 lbs. fish (2 to 3 pieces of two to three
types of any of the following fish : Cod, haddock, halibut, Boston bluefish, cusk,
ocean catfish, sea bass, red snapper, cod. And a delicate fish such as, flounder,
whiting or sea bass.) All fish should be filleted, all trimmings (heads, frames, tails) reserved.
Rouille
6 cloves garlic
1 tsp salt
2 large egg yolks
1 cup olive oil
1/4 teaspoon saffron threads
Pinch of cayenne pepper
This is a simple recipe for what is essentially a garlic mayonnaise, enriched with saffron
and cayenne pepper. Ideally it is produced from scratch and by hand.
1. Peel and cut garlic in half removing green vein from center.
2. Place garlic in a mortar, add a pinch of salt, and mash evenly with a pestle to form a paste.
3. Add 1 egg yolk. Stir always in the same direction, pressing evenly and slowly with pestle to
blend the garlic and yolk. Add the second yolk and repeat until well blended.
4. Very slowly work in the oil, drop by drop until mixture thickens. Add saffron and cayenne.
Slowly add the remaining oil in a slow process until mixture forms a mayonnaise consistency.
Taste and add salt or more pepper if desired. Cover and refrigerate until ready to serve.
The quick option is to whip all ingredients into a mayonnaise in the food processor. The rouge
should be very spicy.
Croutons (toast points).
Slice French baguette (or similar) either into medium thin rounds, or open faced lengths, and toast.
The open faced slices work better for floating on top of the soup, because the toasted crust of the
bread doesn't easily absorb the liquid.
