15-Minute Bouillabaisse 
| Ingredients : | ||
|---|---|---|
| 1 | tbl | extra-virgin olive oil |
| 1 | med | onion |
| 3 | clv | garlic |
| 1 | lrg | tomato or one 15-ounce can whole tomatoes 2 8-ounce bottles clam juice |
| 2 | tsp | ground fennel |
| Salt and freshly ground black pepper | ||
| 1/4 | tsp | saffron threads |
| 3 | x | pieces monkfish or swordfish (about 4 ounces each) 3 pieces halibut, snapper or sea bass (about 4 ounces each) 8 ounces cleaned squid bodies |
| 1 | sm | French baguette |
| Rouille: | ||
| 1 | clv | garlic |
| 1/2 | cup | roasted red bell peppers from a jar 1 egg yolk or 1/4 cup egg substitute (see note) 1/4 teaspoon saffron threads |
| 7 | tbl | extra-virgin olive oil |
| Salt | ||
How to cook :
Preheat broiler and adjust the broiling rack so it is 3 to 6 inches from the heat source.
Put oil in a large, deep, heavy skillet over medium-high heat.
Peel and quarter the onion.
Peel the garlic. Put the onion and garlic in a food processor.
Pulse just until chopped.
Scrape into the skillet, raise the heat to high, and cook for 2 minutes.
Meanwhile, core the tomato, put it in the food processor and pulse until chopped.
(If using canned tomatoes, drain the tomatoes and coarsely chop.
)Add the tomato, clam juice, fennel, and salt and pepper to taste to the skillet.
Over the skillet, crush saffron between your fingers.
Stir well, cover and bring to a boil.
Meanwhile, cut each piece of fish in half.
Reduce the heat under the skillet to medium, add the fish, cover and cook for 5 minutes.
Meanwhile, cut the squid into rings.
Add the squid for the final 1 minute.
While the seafood cooks, cut the baguette on the diagonal into 9 1/2-inch slices.
Put 8 of the slices on a baking sheet and toast both sides in the broiler, about 1 minute on each side.
Reserve remaining slice for rouille.
To make rouille: Drop the garlic clove down the chute of the food processor with the motor running.
Stop the motor and scrape down the sides of the bowl with a rubber spatula.
Add the roasted peppers, egg yolk, reserved bread slice and saffron, crushed between your fingers.
Puree, then with the motor running, gradually add olive oil through the chute until the mixture has the consistency of mayonnaise.
Season to taste with salt.
Divide the seafood and broth among 4 soup plates.
Spread the rouille on the toasted baguette slices and put 2 slices on top of each plate.
Serve any remaining rouille in a small bowl at the table.
Note: This rouille calls for uncooked egg yolk.
Be sure to use a clean, uncracked egg.
Because of the possibility of salmonella, we do not recommend this recipe for people in a high-risk group for contracting food poisoning.
This group includes the elderly, the very young, the chronically ill, pregnant women or others with a weakened immune system.
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