Don't Fear the Bouillabaisse - Atlantic Shores Retirement Community
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Recipes

Don’t Fear the Bouillabaisse!

Bouillabaisse can be intimidating to make at home, but I hope after reading this you will feel inspired and confident to tackle this challenge and make it.

The recipes below utilize the shrimp shells by making a broth for the Bouillabaisse and the classic accompaniment, Rouille, which is stale bread or breadcrumbs that have been soaked and served with the Bouillabaisse. The bread and rouille is just as much a part of a bouillabaisse as the actual soup. It’s garlicky, creamy and perfectly complements the sweet undertones of a bouillabaisse. Again open to interpretation, you can adjust seasonings and ingredients as needed.

Yields4 Servings
Atlantic Shores' Bouillabaisse Ingredients
 1 onion; large dice
 3 clove garlic; chopped
 32 each Shrimp; peeled, deveined, & tails removed
 24 each littleneck clams; washed and scrubbed
 64 each mussels; washed and scrubbed
 12 each scallops; foot removed
 12 oz fresh salmon; cut into bite sized chunks
 12 oz fresh whitefish; cod, rock, or other bass cut into bite sized chunks
 Tomato saffron bouillon; see recipe below
 Rouille; see recipe below
Ingredients for the Tomato Saffron Bouillon
 All of the shrimp shells
 1 medium carrot; chopped
 ½ onion; chopped
 1 celery rib; chopped
 6 peppercorns
 2 bay leaves
 4 garlic cloves
 8 strands of saffron
 1 sprig of fresh thyme and rosemary
 6 oz V8 juice
 1 cup white wine
 1 qt cold water
Ingredients for the Rouille
 3 tbsp milk
 2 tbsp Roasted red peppers; pureed
 ¾ cup coarse fresh bread crumbs
 3 garlic cloves
 ½ tsp coarse sea salt
 ½ tsp cayenne
 3 tbsp extra-virgin olive oil
Ingredients for Final Production...
 2 tbsp Olive Oil
 1 ea Yellow Onion; small diced
 3 Cloves Garlic; chopped
 1 Fennel bulb; small diced
 ¼ cup Chopped Fresh Basil
Preparation
1

Put all ingredients for the tomato saffron bouillon in 1 gal saucepot and bring to a simmer. Let it reduce 1/3rd. Strain and reserve broth.

2

For the rouille, pour milk over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne with the back of a spoon with the roasted red peppers. Add moistened bread crumbs and mash into garlic paste.

3

Add oil in a slow stream, mashing and stirring vigorously until combined well. Spread on toasted baguette and set aside.

4

For the final production, in a 4-quart sauce pot over medium high heat add olive oil. Then add onions and fennel; sauté for 2 minutes, then add garlic stirring all the while. Add the shrimp, scallops, whitefish, and salmon then the mussels and clams. Add the hot bouillon and cover the pot and let the clams and mussels steam. Once the shellfish open add the fresh basil and stir it in. Taste the broth adjusting the salt and pepper if needed.

5

In 4 large pasta bowls portion out equal amounts of the seafood. Spread the rouille on your crostini and serve!

Ingredients

Atlantic Shores' Bouillabaisse Ingredients
 1 onion; large dice
 3 clove garlic; chopped
 32 each Shrimp; peeled, deveined, & tails removed
 24 each littleneck clams; washed and scrubbed
 64 each mussels; washed and scrubbed
 12 each scallops; foot removed
 12 oz fresh salmon; cut into bite sized chunks
 12 oz fresh whitefish; cod, rock, or other bass cut into bite sized chunks
 Tomato saffron bouillon; see recipe below
 Rouille; see recipe below
Ingredients for the Tomato Saffron Bouillon
 All of the shrimp shells
 1 medium carrot; chopped
 ½ onion; chopped
 1 celery rib; chopped
 6 peppercorns
 2 bay leaves
 4 garlic cloves
 8 strands of saffron
 1 sprig of fresh thyme and rosemary
 6 oz V8 juice
 1 cup white wine
 1 qt cold water
Ingredients for the Rouille
 3 tbsp milk
 2 tbsp Roasted red peppers; pureed
 ¾ cup coarse fresh bread crumbs
 3 garlic cloves
 ½ tsp coarse sea salt
 ½ tsp cayenne
 3 tbsp extra-virgin olive oil
Ingredients for Final Production...
 2 tbsp Olive Oil
 1 ea Yellow Onion; small diced
 3 Cloves Garlic; chopped
 1 Fennel bulb; small diced
 ¼ cup Chopped Fresh Basil

Directions

Preparation
1

Put all ingredients for the tomato saffron bouillon in 1 gal saucepot and bring to a simmer. Let it reduce 1/3rd. Strain and reserve broth.

2

For the rouille, pour milk over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne with the back of a spoon with the roasted red peppers. Add moistened bread crumbs and mash into garlic paste.

3

Add oil in a slow stream, mashing and stirring vigorously until combined well. Spread on toasted baguette and set aside.

4

For the final production, in a 4-quart sauce pot over medium high heat add olive oil. Then add onions and fennel; sauté for 2 minutes, then add garlic stirring all the while. Add the shrimp, scallops, whitefish, and salmon then the mussels and clams. Add the hot bouillon and cover the pot and let the clams and mussels steam. Once the shellfish open add the fresh basil and stir it in. Taste the broth adjusting the salt and pepper if needed.

5

In 4 large pasta bowls portion out equal amounts of the seafood. Spread the rouille on your crostini and serve!

Don’t Fear the Bouillabaisse!