Bouillabaisse with Smoked Pepper Rouille
Experience no-fuss, consistently-delicious classic seafood soup!
Ingredients
Broth Preparation
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Olive Oil 30 ml
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White Onion, chopped 240 g
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Celery, chopped 120 g
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Garlic Cloves, peeled 30 g
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Bay Leaf 1 pc
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Whole Peppercorns 8 pc
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Sprigs Fresh Thyme 2 pc
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White Wine 240 ml
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Fish Bones, trimmed and cleaned 450 g
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Water 3 ml
Bouillabaisse Preparation
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Olive Oil 60 ml
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Salt and Pepper to taste
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Leeks, julienned 180 g
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Fennel, julienned 180 g
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Garlic cloves, minced 30 pc
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Saffron 3 g
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Fresh Orange, juiced and zested 1 pc
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Pastis 60 ml
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Fresh Parsley, chopped 30 g
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Lobster, trimmed and portioned 1 pc
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Shrimps, trimmed 300 g
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Mussels, cleaned 300 g
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Clams, cleaned 300 g
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Grouper, cut into large cubes 300 g
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Squid, trimmed and portioned 250 g
Rouille Preparation
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Red Bell Peppers, roasted, peeled, and chopped 240 g
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Lemon Juice 15 g
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Reserved Broth 30 ml
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Dijon Mustard 15 g
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Garlic cloves, minced 45 g
Presentation
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Baguette Slices, oiled and grilled
Preparation
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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
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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
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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
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Presentation
- Portion the bouillabaisse, equally distributing the seafood and soup in each serving
- Serve with baguette slices and rouille on the side
