Name: Bouillabaisse with Smoked Pepper Rouille
Yield: 1
Ingredients: 30.0ml Olive Oil; 240.0g White Onion, chopped; 120.0g Celery, chopped; 30.0g Garlic Cloves, peeled; 1.0pc Bay Leaf; 8.0pc Whole Peppercorns; 2.0pc Sprigs Fresh Thyme; 240.0ml White Wine; 450.0g Fish Bones, trimmed and cleaned; 3.0ml Water; 60.0g Knorr Shrimp Seasoning Powder 1kg; 60.0ml Olive Oil; 0.0g Salt and Pepper to taste; 180.0g Leeks, julienned; 180.0g Fennel, julienned; 30.0pc Garlic cloves, minced; 3.0g Saffron; 1.0pc Fresh Orange, juiced and zested; 60.0ml Pastis; 30.0g Fresh Parsley, chopped; 1.0pc Lobster, trimmed and portioned; 300.0g Shrimps, trimmed; 300.0g Mussels, cleaned; 300.0g Clams, cleaned; 300.0g Grouper, cut into large cubes; 250.0g Squid, trimmed and portioned; 300.0g Knorr Napoli Tomato Sauce 750g; 240.0g Red Bell Peppers, roasted, peeled, and chopped; 15.0g Lemon Juice; 30.0ml Reserved Broth

Experience no-fuss, consistently-delicious classic seafood soup!

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Preparation

Broth Preparation
- Heat the 30 ml olive oil in a pot and sweat the onions, celery, and garlic
- Add the bay leaf, peppercorn, thyme, and wine
- Add the fish bones and the Knorr Shrimp Powder
- Pour the water in and bring the mixture to a boil then simmer for 45 minutes
- Skim the broth
- Cook until the flavours have fully-developed
- Remove from the heat and strain, reserving the broth
Bouillabaisse Preparation
- Heat the 60 ml olive oil in a pot and sweat the leeks, fennel, and garlic
- Stir the Knorr Napoli Tomato Sauce Mix, saffron, orange, pastis, and parsley in
- Pour the reserved broth in then add the seafood
- Simmer until the seafood is cooked (not mushy)
- Adjust taste with salt and pepper
Rouille Preparation
- In a blender, put the pepper, garlic, Lady's Choice Real Mayonnaise, mustard, reserve broth, and lemon juice
- Process and season with Knorr Rostip Chicken Seasoning Powder
- Process until a smooth and spreadable consistency is achieved
Presentation
- Portion the bouillabaisse, equally distributing the seafood and soup in each serving
- Serve with baguette slices and rouille on the side

Bouillabaisse with Smoked Pepper Rouille

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Ingredients

Broth Preparation

Bouillabaisse Preparation

Rouille Preparation

Presentation