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extra virgin extra virgin olive oil onion garlic tomato salt threads Swordfish baguette garlic red bell peppers extra-virgin extra virgin olive oil Salt
Viewed: 61 - Published at: 9 years agoIngredients
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 med onion
- 3 clv garlic
- 1 lrg tomato or possibly one 15-oz can whole tomatoes 2 8-oz bottles clam juice
- 2 tsp grnd fennel Salt and freshly grnd black pepper
- 1/4 tsp saffron threads
- 3 x pcs monkfish or possibly swordfish (about 4 ounces each) 3 pcs halibut, snapper or possibly sea bass (about 4 ounces each) 8 ounces cleaned squid bodies
- 1 sm French baguette
- 1 clv garlic
- 1/2 c. roasted red bell peppers from a jar 1 egg yolk or possibly 1/4 c. egg substitute (see note) 1/4 tsp. saffron threads
- 7 Tbsp. extra-virgin extra virgin olive oil Salt
Method
- 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 till minced.
- Scrape into the skillet, raise the heat to high, and cook for 2 min.
- Meanwhile, core the tomato, put it in the food processor and pulse till minced.
- (If using canned tomatoes, drain the tomatoes and coarsely chop.)
- Add in 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 in the fish, cover and cook for 5 min.
- Meanwhile, cut the squid into rings.
- Add in 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 in the roasted peppers, egg yolk, reserved bread slice and saffron, crushed between your fingers.
- Puree, then with the motor running, gradually add in extra virgin olive oil through the chute till the mix 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 don't 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 possibly others with a weakened immune system.
