1 stephen ceideburg
3 lb assorted white fish *
1/3 cup olive oil
5 garlic cloves, chopped
5 to 10 saffron threads
1 pinch thyme
2 large onions, coarsely chopped
3 lb clean fish bones **
5 large tomatoes ***
1 bouquet garni ****
2 carrots, coarsely chopped
2 leeks, coarsely chopped
1 salt and freshly ground pepper
6 cup water
1 1/4 cup dry white wine
2 lb clams, washed
1 tsp saffron threads
2 tsp pernod
2 baguettes (french bread) cut diagon, ally into thin sli
2 large garlic cloves, peeled
1 rouille (see recipe)
Directions
* such as sea bass, flounder, red snapper, grouper, perch, sole, pike,
haddock, and cod. ** (remove fins, skin, etc. and all traces of
blood) *** peeled, cored, seeded and chopped. **** 1 bay leaf, 1
thyme sprig, 6 parsley sprigs pinch each of grated orange peel,
ground fennel seeds, basil, and oregano.
Provencal fish stew with garlic toast and Red Pepper Mayonnaise
Fillet the fish or have your fishmonger do it for you. Save the
bones. Cut the fish into 1-in (2.5-cm) chunks. Marinate with 2
tablespoons olive oil, 1 clove chopped garlic, a few saffron threads,
and a pinch of thyme for at least 1 hour.
Saute the onions and remaining chopped garlic in 4 tablespoons olive
oil for 4 minutes. Add the fish bones, tomatoes, bouquet garni,
orange peel, fennel seeds, basil, oregano, carrots, leeks, salt and
pepper, and cook covered for 10 minutes. Add the water and 1 cup of
the wine and bring to a boil. Simmer uncovered for 30 minutes, using
a wooden spoon from time to time to crush the bones. Remove from the
heat. Blend the mixture in a blender for a few seconds and then
strain it into a soup pot through a fine strainer lined with
cheesecloth. Discard the residue in the strainer. Taste the stock for
seasoning. If it tastes a little thin, reduce over high heat for a
few minutes until the flavor is more fully developed.
Add the clams and simmer until they just begin to open. Add the fish
and the remaining wine and cook at a rolling boil for 10 minutes. Add
the saffron threads and continue to cook for another 5 minutes. Taste
and season with Pernod, salt and pepper. Pour into warmed individual
bowls.
Meanwhile dry the baguette slices in the oven for a few minutes and
then rub them with the whole cloves of garlic. Top the slices of
bread with plenty of rouille and float them in the bowls of soup.
Serve immediately.
Michael Roberts writing in the Oregonian FOODday, 1/12/93.
Posted by Stephen Ceideburg
Servings: 6 servings
Bouillabaisse Et Rouille Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into ancient history, at least as far as pharonic Egypt, and potentially, even further back. In practice though, mostly, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe in existence, according to food historians is a collection of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in Roman times around 25BC a man called Apicius assembled some documents detailing recipes cooked by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, a style of dining still practiced today. This early Roman chef informs us how the chefs of Roman times were skilled in the use of many different herbs, including a few that will be familiar to modern chefs like basil, rue and parsley. Later on, there are two recipe books which date from the fourteenth century : a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books are not about the curry that is popular today, but rather accounts of the types of meals on the tables of the upper classes. Later on in the 1400s, the Crusaders brought back many spices and herbs from Arab countries, including spices like basil and rosemary. These new culinary innovations caused a torrent in manuscripts on food, many of which still exist in private cookery archives. By the advent of the twentieth century, recipe publications were in great demand, mostly due to more people being able to read, people having increased free time and having more money to spend. |
We hope you enjoy this Bouillabaisse Et Rouille recipe.
