Bouillabaisse With Spicy Rouille
The recipe Bouillabaisse With Spicy Rouille can be made in around 1 hour and 15 minutes. For 35 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 0g of fat, and a total of 24 calories. This recipe serves 90. It is brought to you by Eating Well. A few people made this recipe, and 14 would say it hit the spot. If you have bay leaves, sea scallops, leeks, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is solid. If you like this recipe, you might also like recipes such as Summer Bouillabaisse With Smoky Rouille, Bouillabaisse with Rouille and Garlic Toasts, and Summer Tomato Bouillabaisse with Basil Rouille.
Servings: 90
Preparation duration: 75 minutes
Cooking duration: 15 minutes
Ingredients:
2 bay leaves
8 ozs cleaned, sliced calamari (squid) tubes and tentacles, (see Tip)
1 stalk celery, diced
2 8-oz bottles clam juice
1 cup dry white wine
1/2 tsp fennel seed, crushed
4 cloves garlic, minced
2 leeks, white parts only, halved lengthwise, thinly sliced and thoroughly washed
1 Tbsp extra-virgin olive oil
2 4-inch strips orange peel, (see Tip)
4 plum tomatoes, diced
2 large red potatoes, cut in 1/2-inch dice
1 Pinch saffron, (see Tip)
8 ozs large dry sea scallops, (see Tip), halved
Spicy Rouille
8 ozs tilapia fillets, cut into thirds
1 cup water
Equipment:
dutch oven
Cooking instruction summary:
Heat oil in a Dutch oven over medium-high heat. Add leeks, celery, garlic and fennel seed and cook, stirring often, until the leeks are softened, 3 to 4 minutes. Add tomatoes and potatoes; cook, stirring often, until the tomatoes begin to break down, about 4 minutes. Add wine, increase heat to high, bring to a boil, and cook, stirring often, until reduced, 2 to 3 minutes. Add clam juice, water, orange peel, bay leaves and saffron and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are just tender, about 15 minutes.Carefully submerge tilapia and scallops in the soup, return to a simmer and cook for 2 minutes. Add calamari, submerge in the soup, and continue cooking until cooked through, about 3 minutes. Discard orange peel and bay leaves. Serve the soup with a spoonful of Spicy Rouille on top.
Step by step:
1. Heat oil in a Dutch oven over medium-high heat.
2. Add leeks, celery, garlic and fennel seed and cook, stirring often, until the leeks are softened, 3 to 4 minutes.
3. Add tomatoes and potatoes; cook, stirring often, until the tomatoes begin to break down, about 4 minutes.
4. Add wine, increase heat to high, bring to a boil, and cook, stirring often, until reduced, 2 to 3 minutes.
5. Add clam juice, water, orange peel, bay leaves and saffron and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are just tender, about 15 minutes.Carefully submerge tilapia and scallops in the soup, return to a simmer and cook for 2 minutes.
6. Add calamari, submerge in the soup, and continue cooking until cooked through, about 3 minutes. Discard orange peel and bay leaves.
7. Serve the soup with a spoonful of Spicy Rouille on top.
Nutrition Information:
covered percent of daily need
