Wednesday, January 14, 2009

Bouillabaisse with Spicy Rouille

With Mardi Gras right around the corner, it's time for be to break out my favorite Cajun style recipes! This Bouillabaisse with Spicy Rouille is one of my favorite seafood recipes of all time. If you can't make it to New Orleans for the biggest party on earth, why not bring the spirit of the party home with great down home recipes like this. Bon Appetit!

Salmon Recipe from Lobster Gram
Ingredients for Bouillabaisse

  • 1 tablespoon extra-virgin olive oil
  • 2 leeks, white parts only, halved lengthwise, thinly sliced and thoroughly washed
  • 1 stalk celery, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon fennel seed, crushed
  • 4 plum tomatoes, diced
  • 2 large red potatoes, cut in 1/2-inch dice
  • 1 cup dry white wine
  • 2 8-ounce bottles clam juice
  • 1 cup water
  • 2 4-inch strips orange peel
  • 2 bay leaves
  • Pinch of saffron
  • 1/2 lb salmon fillets, cut into thirds
  • 1/2 lb large dry sea scallops halved
  • 1/2 lb cleaned, sliced calamari tubes and tentacles
  • Spicy Rouille (recipe follows)
Recipe Directions for Bouillabaisse
Heat oil in a Dutch oven over medium-high heat. Add leeks, celery, garlic and fennel seed and cook, stirring often, until the leeks are softened, 3 to 4 minutes. Add tomatoes and potatoes; cook, stirring often, until the tomatoes begin to break down, about 4 minutes. Add wine, increase heat to high, bring to a boil, and cook, stirring often, until reduced, 2 to 3 minutes. Add clam juice, water, orange peel, bay leaves and saffron and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are just tender, about 15 minutes. Carefully submerge Salmon and scallops in the soup, return to a simmer and cook for 2 minutes. Add calamari, submerge in the soup, and continue cooking until cooked through, about 3 minutes. Discard orange peel and bay leaves. Serve the soup with a spoonful of Spicy Rouille on top.

Ingredients For Spicy Rouille

  • 1/4 cup chopped jarred roasted red peppers
  • 3 tablespoons reduced-fat mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon cayenne pepper
  • Pinch of saffron
Recipe Directions for Rouille
Combine red peppers, mayonnaise, lemon juice, garlic, salt, pepper, cayenne and saffron in a food processor; pulse, scraping down the sides as necessary, until smooth.
Source:Cajun Bouillabaisse

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