{"id":17495,"date":"2014-08-20T22:08:29","date_gmt":"2014-08-20T22:08:29","guid":{"rendered":""},"modified":"2014-08-20T22:08:29","modified_gmt":"2014-08-20T22:08:29","slug":"Marisa-Sung-s-Recipe-for-Bouillabaisse","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17495","title":{"rendered":"Marisa Sung’s Recipe for Bouillabaisse"},"content":{"rendered":"

This recipe is from the French Culinary Institute. Bouillabaisse is Seafood Stew and it is quite delicious!<\/em><\/strong><\/p>\n

Ingredients:<\/strong>
\nFor Bread:<\/strong>
\n\u202212 to 16 (1\/2-inch-thick) baguette slices
\n\u20223 tablespoons extra-virgin olive oil
\n\u20221 garlic clove, halved<\/p>\n

For the Seafood Stew:<\/strong>
\n\u20221 (1- to 1 1\/4 -lb) live lobster
\n\u20222 large tomatoes, peeled and coarsely chopped
\n\u20221 large onion, chopped
\n\u20224 garlic cloves, chopped
\n\u20221\/2 cup extra-virgin olive oil
\n\u20221\/3 cup finely chopped fennel fronds (sometimes called anise)
\n\u20221 1\/2 California bay leaf
\n\u20221\/4 teaspoon crumbled saffron threads
\n\u20221 1\/2 tablespoons coarse sea salt
\n\u20221\/2 teaspoon black pepper
\n\u20229 cups white fish stock (or store-bought)
\n\u20223 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and\/or cod), cut into 2-inch pieces
\n\u20221\/2 pound cockles or small hard-shelled clams, scrubbed
\n\u20221\/2 pound cultivated mussels, scrubbed and any beards removed
\n\u20221\/2 pound large shrimp in shells
\n\u2022Rouille<\/p>\n

Steps:<\/strong><\/p>\n

Bread:<\/strong>
\nPut oven rack in middle position and preheat oven to 250\u00b0F. <\/p>\n

Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic. <\/p>\n

Seafood Stew:<\/strong><\/p>\n

Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water.
\nTransfer lobster with tongs to a colander and let stand until cool enough to handle.
\nDiscard hot water in pot.
\nPut lobster in a shallow baking pan.
\nTwist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles.
\nHalve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan. <\/p>\n

Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes.
\nStir tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper.
\nAdd stock and bring to a boil, then reduce heat and simmer, covered, 8 to 10 minutes.
\nAdd thicker pieces of fish to soup and simmer, covered, 2 minutes.
\nStir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
\nStir 3 tablespoons broth from soup into rouille until blended.
\nArrange 2 croutons in each of 6 to 8 deep soup bowls.
\nCarefully transfer fish and shellfish from soup to croutons with a slotted spoon
\nLadle some broth with vegetables over seafood.
\nTop each serving with 1 teaspoon rouille and serve remainder on the side. <\/p>\n

Yellow Submarine<\/strong>
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