Bouillabaisse with Smoked Pepper Rouille
Experience no-fuss, consistently-delicious classic seafood soup!
Ingredients
Broth Preparation
-
Olive Oil 30.0 ml
-
White Onion, chopped 240.0 g
-
Celery, chopped 120.0 g
-
Garlic Cloves, peeled 30.0 g
-
Bay Leaf 1.0 pc
-
Whole Peppercorns 8.0 pc
-
Sprigs Fresh Thyme 2.0 pc
-
White Wine 240.0 ml
-
Fish Bones, trimmed and cleaned 450.0 g
-
Water 3.0 ml
Bouillabaisse Preparation
-
Olive Oil 60.0 ml
-
Salt and Pepper to taste
-
Leeks, julienned 180.0 g
-
Fennel, julienned 180.0 g
-
Garlic cloves, minced 30.0 pc
-
Saffron 3.0 g
-
Fresh Orange, juiced and zested 1.0 pc
-
Pastis 60.0 ml
-
Fresh Parsley, chopped 30.0 g
-
Lobster, trimmed and portioned 1.0 pc
-
Shrimps, trimmed 300.0 g
-
Mussels, cleaned 300.0 g
-
Clams, cleaned 300.0 g
-
Grouper, cut into large cubes 300.0 g
-
Squid, trimmed and portioned 250.0 g
-
Knorr Napoli Tomato Sauce 750g 300.0 g
Rouille Preparation
-
Red Bell Peppers, roasted, peeled, and chopped 240.0 g
-
Lemon Juice 15.0 g
-
Reserved Broth 30.0 ml
-
Dijon Mustard 15.0 g
-
Garlic cloves, minced 45.0 g
Presentation
-
Baguette Slices, oiled and grilled
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
