Bouillabaisse with rouille

bouillabaisse with rouille
1H 15M




1.Shell and devein prawns, leave tails intact. Reserve heads and shells; place prawn meat in medium bowl.
2.Slide a knife under top of crab shell at back, lever off shell; reserve with prawn shells. Discard gills; rinse crabs under cold water. Cut crab bodies into quarters; place in bowl with prawn meat
3.Chop four of the tomatoes coarsely; reserve with seafood shells. Place remaining tomatoes in a medium bowl; cover with boiling water; stand for about 1 minute. Remove tomatoes and place in another bowl of iced water; then peel tomatoes; remove seeds. Chop flesh finely.
4.In a large saucepan, heat oil over medium heat; cook reserved seafood shell mixture, garlic, onion, leek, fennel, chilli, bay leaf, saffron and peel, stirring, for about 10 minutes or until shells change colour and vegetables soften. Add the water and wine, cover; bring to the boil. Reduce heat; simmer, covered, for about 10 minutes. Remove and discard crab shells.
5.In a blender or processor, blend seafood mixture (including prawn shells), in batches, for about 30 seconds or until smooth; using a wooden spoon, push each batch through a large sieve into a large saucepan. Discard solids in sieve. Reserve ¼ cup strained seafood mixture for the rouille.
6.Meanwhile, to make rouille: Roast capsicum under preheated grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for about 5 minutes, then peel away skin; chop coarsely. Blend or process capsicum with chilli, garlic, breadcrumbs, juice and reserved strained seafood mixture liquid for about 1 minute, or until smooth. With motor operating, gradually add oil in a thin, steady stream; process until rouille thickens.
7.Add chopped tomatoes to strained liquid; bring to the boil. Add fish and mussels, return to the boil; cook, covered, for about 5 minutes. Add reserved prawn meat and crab pieces; cook, covered, for about 5 minutes. Stir parsley into soup.
8.Preheat grill. Cut bread into slices; toast under grill for about 1-2 minutes or until browned lightly. Serve soup with toast and rouille.

French for “rust”, rouille is a capsicum-and-chilli flavoured mayonnaise-like sauce often used to garnish seafood stews. Discard any mussels that do not open.


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