This is a quick & budget-friendly variation of the classic bouillabaisse. It doesn’t take hours like the made-from-scratch kind with fish-bone stock. I’m using better-than-bouillion fish base and bumble bee clams, along with some previously frozen fish and shrimps. Don’t frown upon the humble ingredients too quickly, this now-fancy dish was originally a fisherman’s stew, made with whatever they had available that day. This pantry-friendly modern version is actually quite in keeping with the original spirit of the dish! It will still have the essential flavor profile, from the aromatics to the citrus, fennel, and saffron. Don’t skip the rouille, it’s totally worth the easy few steps, and really completes the dish!
Recipe details: www.workdaygourmet.net/2021/09...
Better-Than-Bouillon Fish Base: amzn.to/2XSBk3X
Saffron: amzn.to/3EOSwbT
Mortar and Pestle: amzn.to/3AYWHzD
00:00 Introduction
00:20 Ingredients Overview
01:21 Prepping the Soup Broth
02:20 Making the Rouille (Garlic Saffron Mayo)
03:11 Poach the Seafood
03:37 Plating & Serving
Ingredients:
for the soup:
1 medium onion, chopped
1 leek white, chopped
1/2 cup crushed tomatoes
2~3 slices orange peel
1/2 tsp herbs de provence
1/4 tsp fennel seed
1/4 tsp saffron
1 quart seafood broth
1 can clams (~6oz)
6oz branzino fillets
6oz trout fillets
6oz shrimps
Salt to taste
for the rouille:
1 clove garlic
1/8 tsp saffron
1/4 tsp cayenne pepper flakes
1/4 tsp coarse sea salt
1 tsp hot water
1 tsp olive oil
1/4 cup mayonnaise
#bouillabaisse
#budgetcooking
Негізгі бет Тәжірибелік нұсқаулар және стиль Bouillabaisse with Better-Than-Bouillon, & Shortcut Rouille (Garlic Saffron Spread) with no raw eggs
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