Bouillabaisse and red pepper rouille sauce

Votes: 1

How to Make - Bouillabaisse and Red Pepper Rouille

Time: 50 min.
Complexity: easily
Servings: 1

This Marseille fish soup recipe is for one serving, but if necessary, simply increase the ingredients for the number of guests. A little white fish, some shrimp, and a couple of mussels make for an unrivaled bouillabaisse! Make a special rouille sauce with red bell pepper and corn. Serve the rouille on toasted baguette slices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Bouillabaisse

Six small (50/60) shrimp
90 g of fish (flounder or sea bass), sliced
100 gr. olive oil
3 mussels
30 g thinly sliced fennel root
30 g thinly sliced leeks
2 tsp chopped garlic
2 tsp chopped shallots
60 ml of white wine
240 ml seafood broth
30 g unsalted butter, softened
30 g chopped unripe green tomatoes
30 g chopped red tomatoes
Chopped Italian parsley
2 toasted slices of baguette

Red pepper rouille

1 piece of baguette, 10 cm in size, torn into pieces
2 roasted sweet peppers, peeled
200 g of roasted corn kernels
1 liter of aioli

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, flounder, white wine, fennel bulb, leeks, tomatoes, corn, parsley

Cooking the dish according to the recipe:

Heat a saucepan over medium heat. Season the shrimp and fish with salt and black pepper. Drizzle olive oil into the pan, then add the shrimp, fish, mussels, fennel, leeks, garlic, and shallots; cook, stirring, for 2 minutes.
Deglaze the bottom of the pan with white wine and reduce it slightly. Add the stock and cook until the mussels open. Stir in the butter and add the tomatoes.

Pour the bouillabaisse into a bowl and sprinkle with herbs. Serve with toast spread with roux.
Red pepper rouille:
Yield: approximately 1.5 l.

Place the baguette in a food processor and pulse until smooth. Add the peppers and corn and pulse until almost smooth. Add the aioli and pulse thoroughly.

Categories:

recipe / Recipes for one / Main courses / Fish and seafood / Thick soups and stews / Food Network - recipes

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