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Bouillabaisse With Rouille Topped Croutons
 

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Subject: Bouillabaisse With Rouille Topped Croutons

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Bouillabaisse With Rouille Topped Croutons
Prep Time: 20 min
Cook Time: 45 min
Servings: SERVES 8 - 10
Ingredients
1 teaspoon Sue Bee Honey
1/2 cup olive oil
8-16 large raw prawns
1 large boiled potato
6 garlic cloves
1-2 teaspoon minced chile
1 egg yolk
1/4 teaspoon paprika
1/2 cup extra virgin olive oil
salt salt
6 slices sourdough baguettes
1/2 cup extra virgin olive oil
1 teaspoon crushed garlic
2 tablespoons grated parmesan cheese
1 teaspoon dried oregano
3 cups croutons
1 1/8-1 1/2 lbs fresh mussels
2 1/4 lbs various boneless firm fish fillets
2 medium onions
1 leek
1 stalk celery
2-3 bay leaves
4 large garlic cloves
2 tablespoons tomato paste
1-2 teaspoon chili paste
2 cups dry white wine
1/8 teaspoon saffron thread
1 3/4 lbs tomatoes with juice
12 cups fish stock
salt salt
fresh ground black pepper fresh ground black pepper
1/2 teaspoon salt
Directions
  1. PREPARE BOUILLABAISSE:.
  2. Heat oil in a large pot and gently cook onions until clear, 10-15 minutes.
  3. Add leek and celery and cook a further 10 minutes.
  4. Add bay leaves, garlic, tomato paste and chilli paste.
  5. Sizzle a few seconds.
  6. Mix in wine, saffron, honey and tomatoes.
  7. Cook over low heat, 20 minutes.
  8. Add fish stock and season to taste.
  9. Bring back to a simmer and add mussels (or steam separately then add them to the soup with their juices); discard any mussels that don t open.
  10. Add fish fillets and simmer gently until just cooked, 2-3 minutes.
  11. Divide between hot soup bowls and top with a crouton spread with rouille.
  12. Pass extra rouille and croutons around separately.
  13. ROUILLE:.
  14. Puree all the ingredients, adding salt to taste.
  15. Stored in the fridge, rouille will keep for 2-3 days.
  16. CROUTONS:.
  17. Preheat oven to 300 F.
  18. Remove the crusts from 6 thick slices of sourdough bread baguette.
  19. Mix together olive oil, garlic, parmesan, oregano and salt; brush over the bread on both sides.
  20. Dice the bread into 3/4" pieces and spread out on a baking tray.
  21. Bake until golden and crisp, about 25 minutes; these can cook while cooking the soup on top of stove.
  22. **Store croutons in an airtight containe; they will keep fresh for several weeks and if they become stale simply heat in a 350 F oven to refresh 5 to 10 minutes.

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