Recipe Centre

Bouillabaisse with rouille sauce

Ingredients
250 g calamari rings
500 g prawns
Rouille
1 thick slice dry bread
1 garlic clove
1 red chilli
20 ml olive oil
1 French loaf
20 ml olive oil
1 large onion
2 large tomatoes
4 garlic cloves
30 ml anchovy paste
30 ml chopped fresh parsley
4 bay leaves
3 ml saffron threads
salt
freshly ground black pepper
750 g filleted and skinned fish
2 litre vegetable stock

Method:
Heat the olive oil in a large saucepan and sautT the onion. Chop the tomatoes and add to the onion, followed by the garlic, anchovy paste, parsley, bay leaves and saffron. Season to taste with salt and pepper. Simmer over a low heat for 10 minutes.
Place the fish fillets on top of the tomato mixture. Cover and cook for 3 minutes.
Pour the boiling stock over the fish and simmer for 5 to 10 minutes until the fish is cooked. Add the calamari rings and prawns and simmer until prawns change colour.

ROUILLE:
Soak the slice of bread in lukewarm water. Crush the garlic and chilli. Squeeze out the bread and mix with the garlic and chilli. Add olive oil slowly, stirring to make a smooth sauce.
Serve soup with a spoonful of rouille sauce and slices of French bread.

Recipe From : Ideas July 01, 1996

Recipe from Ideas : July 01, 1996 See what Ideas has in store this month. Subscribe now and save!